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 |
| Active: | 35 min |
| Yield: | 16 servings |
| Level: | Easy |
| Total: | 1 day 7 hr 50 min |
| Active: | 35 min |
| Yield: | 16 servings |
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
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
For an oven cooked brisket and not a 13 hr. smoke. It’s very good. The liquid smoke adds just enough flavor without overpowering the meat itself.
I’ve just begun to start simmering onions and jalapeños and my son leaves his gaming…..wow….to say what’s that delicious smell! This is already hit with my family!! Thanks Ree, we love EVERYTHING you make ❤️
YES!!!!
As nachos it was fine but made sandwiches with the leftover brisket and it was really good so I would make the brisket part of the recipe again.
I can’t wait to try this recipe. Someone mentioned no directions, I found the directions to be very simply to follow. I use The Food Network app and I always get complete recipes.
Incomplete recipe. No instructions for queso or brisket preparations