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Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
Smoked Sable
Smoked Sable
Sable is a popular smoked fish at Jewish delicatessens. It is rich in flavor with a high fat content and omega-3s. It can be used in smoked sable salads and spreads, on top of bagels, or as a stand alone main course. You can pay top dollar for smoked sable; so smoking it yourself will cost you a fraction of the price.
Equipment
- Electric Smoker
- alder wood chips
Ingredients
- 24 oz sable fillet
- 1/4 cup kosher salt
- 2 tbsp white sugar
- cracked black pepper
- honey
Instructions
- Lay the sable skin side down in a container. Pat dry with paper towel. Cover with the salt and sugar. Cover and refrigerate for 2 hours.
- Rinse the salt and sugar off the sable. Season with cracked black pepper. Place on a rack and allow to dry in the refrigerator for 24 hours.
- Preheat your smoker to 250°. Add in the wood chips. Let the wood chips ignite. Place the sable in the smoker and reduce the heat to 175 degrees. Smoke for an hour.
- Brush with honey. Smoke for 2 more hours, adding wood chips when needed.
Austrian Beef Goulash (Rindsgulasch)
Austrian Beef Goulash (Rindsgulasch)
This is the first recipe on Stonedsoup.net from my ancestral country, Austria. This is the ultimate comfort food that you’ll need in your life. While derived from Hungarian goulash, the main difference is that the Austrian version is just beef braised in the paprika-laden onion sauce. The Hungarian version is soupier and has potatoes and bell peppers. This goulash is served with nockerl; the Bavarian version of gnocchi.
Equipment
- immersion blender
Ingredients
Beef Goulash
- vegetable oil
- 2 1/2 lbs chuck roast cut into 2” cubes
- 2 large yellow onions thinly sliced
- 2 tsp dried marjoram
- 2 tsp caraway seed
- 1 tbsp tomato paste
- 1/4 cup Hungarian paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp cider vinegar
- 2 bay leaves
Nockerl
- 2 large eggs beaten
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 cup flour plus 2 tbsp
- 2 tbsp butter
- 1/4 cup parsley chopped.
Instructions
- Heat up 1/4 cup of cooking oil in a large saucepan over medium high heat. Brown the chuck on all sides; about 12 minutes in total. Remove from the pan.
- Add in another 2 tbsp of cooking oil. Add in the onions. Sauté for 10 minutes.
- Reduce the heat to medium low and cook for 15 more minutes.
- Add in the caraway seed and marjoram. Stir in the tomato paste, paprika, cayenne, and salt. Cook for a minute.
- Pour in 1 cup of water and the vinegar. Simmer for 10 minutes.
- Add in 1 cup of cold water. Using an immersion blender, purée the onions.
- Add the beef back in, along with the bay leaves. Cover. Place in a preheated 300° oven for 2 hours.
Nockerl
- Beat the eggs, salt, and milk together in a large bowl.
- Mix in the flour.
- Bring a large pot of water to a boil. Using a tsp, scoop a small amount of the dough and drop it in the water.
- Once all of the dough has been dropped, give the nockerl a stir and boil for 2 minutes.
- Drain in a colander.
- Melt the butter in a sauté pan over medium heat. Sauté the nockerl for 5 minutes. Turn off the heat and stir in the parsley.
