Tag: How to make
BBQ Brisket Sandwich (Instant Pot)
BBQ Brisket Sandwich (Instant Pot)
Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Servings: 8
Equipment
- instant pot
Ingredients
- 4 lbs beef brisket flat trimmed of most the fat
- 1 medium white onion diced
- 6 garlic cloves minced
- 2 cups beef stock
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 cup bbq sauce
- 1 tbsp butter
- telera rolls or any type of hamburger buns
- sweet pickles
- French fried onions
Instructions
- Cut the brisket into cubes.
- Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
- Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
- Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
- On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
- Toast for a few minutes on each side until browned. Remove from the griddle.
- Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Haystacks
Haystacks
Haystacks are one of the easiest and tastiest snacks to make. Only requiring 4 ingredients, haystacks are melted butterscotch and chocolate chips, peanut butter, and crispy chow mein noodles, mixed together and dropped into heaping mounds. While this is just the base recipe, some additions you can add to the haystacks include crushed nuts, toffee pieces, M+M’s, mini marshmallows, crushed pretzels, and shredded coconut.
Servings: 24 Haystacks
Equipment
- cookie dropper
- parchment paper
- baking sheet
Ingredients
- 1 bag butterscotch chips 11 oz
- 1 cup milk chocolate chips
- 3 tbsp creamy peanut butter
- 12 oz chow mein noodles
Instructions
- In a microwave safe bowl, combine the butterscotch chips, chocolate chips, and peanut butter.
- Microwave for 3 minutes in 1 minute intervals until everything has melted.
- Stir in the chow mein noodles until they are completely covered in the mixture.
- Line 2 baking sheets with parchment paper. Using a cookie dropper, drop mounds of the haystacks on the baking sheets. Let rest for 2 hours to firm up before eating.
Beef Brisket Stew
Beef Brisket Stew
I love me a good beef stew; and this recipe is no exception. My stew uses brisket and a plethora of root vegetables such as turnips, parsnips, rutabagas, potatoes, and carrots. You can really use just about any vegetables that you like. Peas, sweet potatoes, green beans, corn, are all acceptable additions. I prefer to add the vegetables in the last half of cooking time so they don’t turn out mushy and disintegrate. If brisket is too expensive, chuck roast, sirloin tip, bottom round, top round, or eye of round are great substitutes.
Equipment
- crock pot
Ingredients
- 3 lbs beef brisket
- 1/2 cup shallots diced
- 1 head garlic minced
- 4 cups beef stock
- 4 bay leaves
- 1 lb yellow potatoes cubed
- 1 lb carrots diced
- 1 lb turnips peeled and diced
- 1 lb parsnips peeled and diced
- 1 lb rutabaga peeled and diced
- 2 ribs celery diced
- 1/4 cup parsley chopped
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the brisket into small cubes.
- Add the brisket, shallots, garlic, celery, beef stock, and bay leaves to the crockpot. Cook on high for 3 hours.
- Add all of the vegetables and seasonings to the crock pot. Cook for another 3 hours.
- Make a slurry with the water and cornstarch. Pour into the stew and cook for 30 minutes.
