Smoked Brisket Queso
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1038
- Total Fat
- 78
- Saturated Fat
- 34
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 64
- Cholesterol
- 312
- Sodium
- 2525
- Total: 1 day 7 hr 50 min (includes marinating time)
- Active: 35 min
Ingredients
2 tablespoons olive oil
1 white onion, diced
2 jalapeños, diced
One 10-ounce can diced tomatoes with green chiles
One 2-pound block processed cheese, such as Velveeta, cubed
3 tablespoons whole milk
One 10-ounce bag frozen fire roasted corn
1 pound Braised Beef Brisket, recipe follows
Bottled barbecue sauce, for drizzling
1 cup pico de gallo (homemade or store-bought)
1/4 cup chopped fresh cilantro
Tortilla chips, for serving
Braised Beef Brisket:
Two 10.5-ounce cans beef consommé
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
Bottled barbecue sauce, for serving
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.