Current situation is me sitting on my porch with a cup of tea, the hummingbirds having breakfast and watching a turkey and what looks like a half dozen little ones sneaking across my field. Ooooh a hawk just flew over, he either didn’t notice or he’s thinking of coming in for a sneak attack. I’ll keep you posted.
Update: the Mom turkey watched the hawk the entire time and then shortly there after they all jumped the stone wall and into the woods.
So I mentioned last week that I was making a brisket; and I did. It marinated for 2 days before I threw it in the oven for about 6 hours. I know not ideal for summer months but I found brisket at the store so I bought it.
I wanted to share with you a couple of things I made with it. because I don’t think they make small briskets or at least I have never seen one. Mine was a little over 8 pounds. Besides just grabbing a chunk and eating it by itself. We of course had it for dinner with mashed potatoes and some carrots.
During the week I made shepherds pie with it. I had this at a BBQ joint a couple of years ago and went back again for more. So I have been wanting to make it ever since. I Shredded some of the meat to fill the bottom of my baking dish and I use a combination of whole kernel corn and creamed corn and then topped it with mashed potatoes and some shredded cheddar cheese and baked it till golden brown and bubbly.
Yesterday I finished it up by shredding the leftovers and I also had a little of the BBQ sauce I made and I added the rest of that to the brisket and then made a tray of nachos. It was so good I highly recommend; if you are not going to make a brisket; when you see BBQ brisket nachos on the menu; give it a try!
BB Brisket Nachos
- 2 cans beef consomme
- 1 1/2 cup low sodium soy sauce or mix it up for some salt
- 1/2 cup fresh lemon juice
- 2 tablespoon liquid smoke
- 5-7 cloves chopped garlic
- 8-10 pound brisket
- 1 cup ketchup
- 3/4 cup packed brown sugar
- 1 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoon Worcestershire sauce
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon chili powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 bag corn tortilla chips I like the scoops so you can fill them
- 2 medium tomatoes chopped
- 1/4 head iceberg lettuce chopped
- 1-2 cups cheddar cheese shredded
- leftover brisket shredded
- 1/3 cup BBQ sauce
- 1/2 cup sour cream
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan; if you need to use a disposable pan. Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- when you are ready; pre-heat oven to 300'F
- keeping the foil on the pan cook the brisket until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices
- You can store the meat in the juice in the fridge for a couple of days, remove the fat once it solidifies.
- combine all the ingredients together until smooth
- fill your dish with chips; if using scoops; turn them into cups and fill with the BBQ sauced brisket, sprinkle with cheese and bake in a 350'F oven for about 20 minutes, till the cheese is melted and they are lightly browned.
- once removed from the oven, add the diced tomatoes and the chopped lettuce. cover with dollops of sour cream and serve warm