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Start this recipe at least one day before serving it. The dry rub needs to properly season the meat, and that is best done when chilled overnight. This dish also freezes well. I serve the brisket as a stand-alone dish instead of pulled over nachos. If slicing and serving as a main dish, the brisket serves 8.
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
2 tablespoons Gefen Olive Oil
2 tablespoons Haddar Brown Sugar
2 tablespoons Haddar Dijon Mustard
1 tablespoon ground cumin
1 tablespoon paprika
1 and 1/2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
5–6 pounds brisket
2 onions, thinly sliced
1 (12-ounce) bottle beer, any
2 tomatoes, diced
1/2 cup canned chilis
2/3 cup nondairy cheese (optional)
1/2 teaspoon kosher salt, divided
1/4 cup nondairy sour cream
1 teaspoon lime zest
1 teaspoon fresh lime juice
pinch of salt
pinch of black pepper
In a small dish, mix garlic, oil, sugar, mustard, cumin, paprika, salt, and pepper. Rub all over brisket. Wrap in plastic and chill overnight.
The next day, let meat sit out until it reaches room temperature, about one hour.
Preheat oven to 325 degrees Fahrenheit. In a large roasting pan, scatter onions over the bottom and set brisket on top. Add beer and cover with foil.
Braise until meat is very tender, three and a half to four and a half hours. Remove from oven and set to broil.
Broil brisket, uncovered, until top is browned and crisp, five to 10 minutes.
Let brisket cool slightly. Remove from pan and shred or slice. Serve with onions and pan juices.
Prepare the nachos: Preheat broiler. On a large sheet pan, spread out a layer of chips (about three cups). Top with about half of the pulled beef, tomatoes, chilis, and nondairy cheese, if using. Sprinkle with about half the salt.
Place remaining chips over the toppings. Add remaining beef, tomatoes, chilis, and nondairy cheese, if using. Sprinkle with remaining salt.
Cook three minutes, until cheese is melted and bubbling lightly.
Prepare the lime crema: In a small bowl, whisk together sour cream, lime zest and juice, salt, and pepper. Drizzle lime crema over nachos and serve hot.
Photography by Chay Berger
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