Make Shredded Slow-Cooker Brisket: Heat olive oil in a large skillet over medium heat. Add Short Cuts chopped onion and garlic. Cook and stir until softened. Remove from skillet; set aside. Season brisket with salt and pepper. Place brisket in a 3-1/2-to-4-quart slow cooker. Sprinkle onion and garlic mixture over meat. Add beef broth and Worcestershire sauce to slow cooker. Cover; cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours. Remove brisket from slow cooker. Let stand 10 minutes. Using two forks, shred meat; discarding fat.
Make the slow cooked brisket ahead of time and bring all the veggies, cheese, and meat to the tailgate to make quesadillas by order.
Servings and Ingredients
|Shredded Slow Cooker Brisket|
|1 tbsp.||Gustare Vita olive oil|
|1 c.||Hy-Vee Short Cuts chopped white onion|
|2 clove(s)||garlic, minced|
|1||(2.7-lbs.) piece beef brisket, trimmed|
|Hy-Vee ground black pepper|
|2 c.||Hy-Vee reduced-sodium beef broth|
|2 tbsp.||Hy-Vee Worcestershire sauce|
|Southern Brisket Quesadillas|
|2 c.||Shredded Slow Cooker Brisket|
|½ c.||Hy-Vee Hickory House Texas cattle drive BBQ sauce|
|¼ c.||Hy-Vee chopped sweet pickles|
|¼ c.||red onion, chopped|
|¼ c.||Hy-Vee Short Cuts chopped red bell pepper|
|1||jalapeno pepper, seeded and chopped|
|8||(8-inch each) Hy-Vee refrigerated whole wheat flour tortillas|
|8 oz.||Hy-Vee Pepper Jack cheese, shredded|
|Cornichons, for garnish|
Things To Grab
- Large skillet
- 3-1/2-to-4-quart slow cooker
- Gas or charcoal grill
- Medium saucepan
- Hy-Vee nonstick cooking spray
Prepare a gas or charcoal grill for direct cooking over medium-high heat.
Place shredded brisket and barbecue sauce in a saucepan. heat through over low heat. Stir in sweet pickles, red onion, and peppers.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Spray one side of each tortilla with nonstick spray. Place tortillas, sprayed sides down on a baking sheet. Sprinkle 1/4 cup cheese on half of each tortilla. Top with brisket mixture. Fold tortillas in half, pressing gently. Grill tortillas for 6 to 8 minutes or until cheese is melted, turning once. Cut each quesadilla into 3 wedges. Garnish with cornichons, if desired.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 115mg
- Sodium: 850mg
- Total Carbohydrates: 33g
- Protein: 29g
Hy-Vee Balance September 2018