Tag Archives: brisket

BBQ Brisket Nachos

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.
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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.
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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

dclarkabal
Brisket several uses

Ingredients
  

Brisket marinade

  • 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

BBQ sauce

  • 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

Nachos

  • 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

Instructions
 

Brisket instructions

  • 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.

BBQ Sauce

  • combine all the ingredients together until smooth

Nachos

  • 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

 

Beef Brisket

Last weekend was not only Valentine’s day and a long weekend for me (I had president’s day off) it was ridiculously cold here in NH we got to 20+ below 0 degrees Fahrenheit; that is freaking cold! It was breaking all kinds of records here as coldest day of the year in the last I don’t know

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brisket au jus w/melted provolone – delicious

I figured having my favorite go to comfort food; a roasted chicken cooking in the oven was a must have. My grocery shopping list also had some new things that I have been wanting to try making, what a better time than a long weekend. I had picked up the ingredients for a cheese souffle and a chocolate souffle; that’s a lot of eggs.

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A couple of years ago we were out with some friends and they ordered nachos for the table that had BBQ brisket on them and ever since I have wanted to make a beef brisket. So that was also on my list; which at the time when I was forking over the money for a 13lb beef brisket at $5.99 a pound. You can do the math; I was more than a little hesitant but bit the bullet and brought it home.

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It ended up being a brilliant purchase. Remember when I mentioned “coldest day of the year” above. Our heater died on Sunday, well we actually think it went out Saturday night but we didn’t realize it until very early on Sunday morning. My husband did a great job figuring out what the fault codes meant and what we needed to fix it but it was Sunday AND a Holiday on Monday. Long story short; we found the part Monday and he installed it Monday night. SO to help the few space heaters sporadically throughout the house on Sunday I cooked my roaster chicken without the exhaust fan on so it would help keep us warm and Monday that 13lb brisket needed 8 hours in a 300’ oven. Perfect!!!! I felt a lot better about spending that big chunk of change on one piece of meat and it was delicious. I would do it all over again, but I hope it isn’t needed to keep us warm.

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So what do you do with that much meat? First meal was basically a french dip sandwich with the au jus. Sliced brisket on a grinder roll smothered with melted cheese and a side of the cooking liquid. The guys had it for lunch a couple of days during the week and I made the BBQ Brisket nachos as well as slices served alongside some mashed potatoes. The last few pieces I sliced and made it into a soup.

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Beef Brisket

prep time 10 minutes
24-48 hours marinade
6-8 hours cooking

13 pound beef brisket
3 cans beef consomme
2 cups low sodium soy sauce
3/4 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves chopped garlic

Combine 2-5 of the ingredients in a large roasting pan, a disposable one works out well. Place the brisket in the marinade, fat side up. Cover tightly with foil and place in the refrigerator for 24 to 38 hours.

Pre-heat oven to 300′

Cook the brisket; covered until fork tender, about 40 minutes per pound. Mine took 8 hours. Transfer to a cutting board, best if you place your cutting board in a rimmed sheet pan. slice against the grain. You can store the sliced meat in the cooking liquid. Serve immediately.

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Make sure to remove as much fat as you can. You can use a fat separator as I did or if you place it in the fridge it will solidify and is very easy to discard.

 

recipe adapted by Cooking at Clark Towers from Ree Drummond