Spicy Shredded Brisket 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.

SPICY BRISKET SANDWICH

Steps:

• Light wood in a smoker. Build a base of coals by burning down several logs until the temperature reaches 225 degrees F.
• Coat the brisket on all sides with 8 ounces salt and then 8 ounces pepper, starting on the bottom and moving to the top.
• Place the brisket in the smoker and smoke for 6 hours. Replenish the wood as needed to maintain a steady stream of smoke, and adjust the airflow to maintain a constant temperature of 225 to 250 degrees F.
• Wrap the brisket tightly in foil and return it to the smoker until the probe of a meat thermometer easily slides through the meat (see Cook's Note). Let cool for 6 to 12 hours.
• While the coals are still hot, or over a gas flame, roast the peppers until the skins are completely black, turning frequently to ensure the flesh doesn't burn. Peel the peppers under cold water, then remove the stems and seeds.
• Butter the rolls on both sides and toast in a skillet over medium heat; set aside. Place the peppers in the skillet and place the cheese on top; cook until melted.
• Slice the brisket 1/2-inch thick and divide it among the bottom buns. Spread with barbecue sauce. Place the peppers and cheese over the sauce. Top with onions and pickles and then the top bun. Serve immediately.

CARAMELISED VIETNAMESE SHREDDED BEEF

Steps:

• Mix Marinade in a bowl.
• Add shredded beef and mix. Set aside 5 minutes.
• Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
• Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
• Repeat with remaining beef.
• Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)

PULLED BEEF BRISKET

Steps:

• For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
• Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
• Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
• The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn't evaporated. Add some water if it looks low.
• After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
• For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other.
• Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.
• Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls.
• Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other.
• Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool.
• For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.
• Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.
• Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich.

SPICY BEEF BRISKET

Steps:

• Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in beef broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.
• Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

BRISKET CHILI

Steps:

• Place oil in a large heavy bottomed pot or Dutch oven over medium heat.
• Add onions and sauté until softened, about 5 minutes.
• Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn't burn.
• Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.
• Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.
• Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.
• Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).
• Uncover, add the corn, stir and simmer an additional 10 minutes.
• Season to taste with more salt and pepper if needed.
• Serve with garnishes of your choice. (*see note)

SLOW-COOKED PULLED BRISKET

Steps:

• Season the brisket generously with salt and pepper.
• In a large cast iron skillet, over medium high heat, heat the olive oil and, once smoking hot, brown the brisket on all sides until golden brown.
• Transfer the browned brisket to your slow cooker, fat side up.
• Back in the skillet, lower the heat to medium low and add some more olive oil if necessary. Add the onions and garlic and sauté for about 10 minutes or until the onions have caramelized. Transfer to the slow cooker.
• In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown sugar, the ketchup and the chili powder, whisking everything together until smooth. Pour the sauce into the brisket in the slow cooker.
• Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender.
• Discard the chipotle pepper and take the brisket out of the slow cooker.
• On a cutting board, take the fat out using a serrated knife. Discard the fat.
• Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more hour.
• Serve hot with buns or mashed potatoes.

SPICY SHREDDED BRISKET

Steps:

• Brown brisket in hot oil in a large Dutch oven.
• Add 1 quart water and next 4 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 2 hours or until meat is very tender.
• (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
• Shred meat into bite-size pieces.
• Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
• Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
• Stir in meat; cook, stirring occasionally, just until thoroughly heated.
• Yield: 6 1/2 cups.

CROCK POT BRISKET SANDWICH RECIPE

Steps:

• In a small bowl, mix the brown sugar, paprika, salt, and all spices together. Rub the spice blend over the entire surface of the brisket.
• Set out a large 6-8 quart slow cooker. Place the brisket in the slow cooker, cover, and set on high for 6-7 hours, or on low for 11-13 hours.
• Once the brisket is fork-tender (shreddable) place it on a cutting board and slice it into thin strips, against the grain. Then chop the brisket strips into fine pieces.
• Move the chopped beef brisket back into the slow cooker. Add the spicy bbq sauce to the slow cooker, and stir the chopped beef, juices, and bbq sauce together.
• Cover and slow cook until ready to serve. *Give it at least 30 minutes, but the longer the beef cooks in the sauce the better.
• When ready to serve, scoop the chopped beef onto the buns and top with pickles.

SOUTHWEST SHREDDED BEEF BRISKET

Steps:

• Lay the brisket, fat side up in a large dutch oven.
• Scatter the onion over it.
• Pour in broth and add cold water to cover the meat by 3 inches.
• Set over medium heat and bring to a boil.
• Cover, lower the heat and simmer, adding additional boiling water as necessary.
• Total cooking time is approx.
• 4 hours.
• (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
• Pour off and strain broth, reserving 1 1/2 cups.
• Trim fat from brisket and throw away.
• Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• In a bowl, combine the beef and broth, let stand covered at room temperature.
• Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• In a large bowl toss together beef, diced cheese, and chipotle mixture.
• Add red onion, cilantro, chile strips, and toss.
• Line a large serving platter with the outer leaves of romaine lettuce.
• Pile the meat onto the lettuce.
• Garnish around the meat with the tomato wedges and avocado.
• Scatter the radish slices all over.
• Serve with warm tortillas.