Smoked Beef Brisket Enchiladas Vindulgeblogcom Food

BRISKET ENCHILADAS

Steps:

• Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker. Next, I like to quickly saute the onions and garlic in the pan drippings. This is another way to add some extra flavor. Add the garlic and onion to the pan drippings, season with salt and pepper, and saute over medium heat for 5 minutes, until the onions are soft. Pour this mixture over the brisket. Pour the beef broth and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Place the lid on the slow cooker and cook on low for 6 hours. After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy. Next, you want to assemble the enchiladas. Mix the pinto beans and refried beans together. Gather a large casserole dish (or two dishes), the brisket, the tortillas, the beans, the cheese, and the chile sauces. If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner or in the microwave. Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom (you can use either the red or the green sauce). One by one, roll up the tortillas with about 1/2 cup of the brisket and about 1/4 cup of the beans. Roll the tortillas and place them in the casserole dish with the seam facing down. Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas, and the green sauce over the other half. Do this so that each enchilada is topped with half red sauce and half green sauce. Sprinkle the cheese over the top. Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown. Garnish with fresh cherry tomatoes and green onion and serve with sour cream on the side.

SMOKED BEEF BRISKET ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
• In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
• Warm the tortillas, per package instructions or warm over a gas burner.
• Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
• Divide the brisket and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
• Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
• Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
• Place the pan of enchiladas inside the preheated oven. Bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
• Serve warm garnished with your toppings of choice.

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

BRISKET ENCHILADAS RECIPE

Steps:

• Preheat your smoker or oven to 350 F.

SMOKED BRISKET

Steps:

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

SMOKED BRISKET

Steps:

• Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
• Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
• Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.