Burnt Ends Brisket Hash

(from castro15’s recipe box)

Categories: Beef

Ingredients

  • Pickled Jalapeno Peppers:
  • 1/2 cup thinly sliced white onion
  • 1 cup sliced jalapeno peppers
  • 1 cup white vinegar
  • 3/4 cup water
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp black peppercorns
  • 1 dried bay leaf
  • 1 garlic clove
  • 1 tsp coriander seeds
  • White Cheddar Cheese Fondue:
  • 1 tbsp butter
  • 1/4 cup diced onions
  • 1 tbsp flour
  • 1 1/2 cups heavy cream
  • 1/4 tsp salt
  • 1/ tsp ground white pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp hot sauce
  • 1 cup shredded aged white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp diced jalapeno pepper
  • Burnt Ends Brisket Hash:
  • 1 tbsp canola oil
  • 1 medium white potato, diced
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 2 tbsp diced jalapeno peppers
  • 3 cups cubed smoked beef brisket
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Pickled Jalapeno Peppers:

  2. Place sliced onions and jalapenos in a medium-sized glass bowl.

  3. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic and coriander in a small saucepan. Cook over high heat until mixture boils.

  4. Pour brine over onions and jalapenos.

  5. Cover and refrigerate at least 24 hrs.

  6. White Cheddar Cheese Fondue:

  7. Melt butter in medium saucepan over medium heat.

  8. Add onion and saute 5-8 minutes, until onions are translucent.

  9. Add flour to make a roux. Cook, stirring constantly for 3-5 minutes. Do not allow roux to brown.

  10. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering.

  11. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.

  12. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.

  13. Add diced jalapenos and keep warm until ready to serve.

  14. Burnt Ends Brisket Hash:

  15. Heat canola oil in a large saute pan over medium for 5 minutes, until oil is hot.

  16. Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.

  17. Add remaining vegetables. Cook 3-5 minutes, until softened.

  18. Add salt and pepper.

  19. To serve:

  20. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeno peppers.

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