- Level: Easy
- Total: 17 hr (includes chilling and resting time)
- Active: 25 min
- Yield: 10 servings
Ree’s slow-cooked brisket is a real favorite on the ranch and can be used in many ways. The recipe takes almost a whole day in total, but the good news is, the prep only takes about 15 minutes.
- Level: Easy
- Total: 17 hr (includes chilling and resting time)
- Active: 25 min
- Yield: 10 servings
Ingredients
To Serve:
Creamy Mashed Potatoes:
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Directions
- Sprinkle the brisket all over with the BBQ rub and place in a roasting pan. Place in the fridge and let sit overnight.
- The next morning, preheat the oven to 250 degrees F.
- Pour the pilsner into the roasting pan and cover with foil. Roast for 7 hours.
- Meanwhile, make the baste by mixing the BBQ sauce, tomato paste and adobo sauce in a bowl. Remove the foil and baste the brisket with the sauce. Roast, uncovered, for another 90 minutes, basting halfway through.
- Remove from the oven and transfer to a board to rest for 20 to 30 minutes.
- Shred or slice and serve alongside the Mashed Potatoes. Sprinkle with the parsley.
Creamy Mashed Potatoes:
- Preheat the oven to 350 degrees F.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Drain the potatoes in a large colander. Place the potatoes back in the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape before adding the butter, cream cheese, half-and-half, seasoned salt and pepper.
- Mash, mash, mash!
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place them in the oven. Heat until the butter has melted and the potatoes are warmed through.
