- Level: Easy
- Total: 1 day 7 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1038
- Total Fat
- 78 g
- Saturated Fat
- 34 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 64 g
- Cholesterol
- 312 mg
- Sodium
- 2525 mg
Ree first had Brisket Queso at a restaurant in Texas when she was visiting her son Bryce at college, and then she developed her own version of the dish. Cooking a whole brisket leaves you with a lot of meat, but you can freeze leftovers and use it in so many ways — sandwiches, pasta sauces and meat pie filling, to name but a few.
- Level: Easy
- Total: 1 day 7 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1038
- Total Fat
- 78 g
- Saturated Fat
- 34 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 64 g
- Cholesterol
- 312 mg
- Sodium
- 2525 mg
Ingredients
Braised Beef Brisket:
Directions
- Heat the oil in a large pot over medium-high heat. Add the onion and jalapeños. Cook, stirring, to soften the vegetables, about 5 minutes. Stir in the diced tomatoes and green chiles, processed cheese, milk and corn. Lower the heat to medium-low. Cook, stirring often, until everything comes together, 7 to 10 minutes.
- To serve, put a few spoonfuls of the Brisket into a bowl. Ladle the desired amount of queso on top, then finish with more Brisket, a drizzle of BBQ sauce, pico de gallo and cilantro. Serve with chips.
Braised Beef Brisket:
- Combine the beef consommé, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan. Place the brisket in the marinade, fat side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- Preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Shred the brisket with two forks in the pan.
- You may store the pan in the fridge for up to 2 days or freeze for later use. If fat collects and hardens at the top, remove and discard.
