Brisket Mac and Cheese

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Prep Time: 50 minutes
Cook Time: 8 hours
Servings: 2
Calories: 1260kcal

Ingredients

Brisket

  • 8 oz Beef brisket
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Smoked paprika
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Beef broth or water
  • 1 cup BBQ sauce

Salad

  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 tsp Dried oregano
  • 3 TBSP Extra-virgin olive oil
  • 1 tsp Red wine vinegar

Mac and Cheese

  • 10 Jumbo pasta shells
  • 2 TBSP Lemon juice
  • ¼ tsp Baking soda
  • ⅙ cup Milk
  • 1 cup Cheddar cheese shredded
  • 1 TBSP Butter
  • Salt to taste
  • Black pepper to taste

Stout

  • 24 oz Stout beer cold
US Customary - Metric

Instructions

  • Season the brisket: Pat the brisket dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the brisket.
  • Sear brisket: Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until it develops a golden-brown crust.
  • Then place in a slow cooker. Pour beef broth about ⅔ of the way covering the brisket. Cook on low for 6 - 8 hours or on high 3 - 4 hours. Refer to slow cooker manual for settings.
  • Once done, remove the brisket and chop or shred. Mix with bbq sauce. Set aside.
  • Prep all remaining ingredients per instructions above.
  • Make the salad: Mix the tomatoes, cucumber, onion, oregano, oil, and vinegar. Season with salt and pepper. Set aside.
  • Preheat the oven to 375°F (190C).
  • Boil jumbo pasta shells according to the instructions on the package.
  • In a saucepan, mix lemon juice and baking soda. The mixture will bubble and react. Wait until the reaction dies down, and then taste-test. If the sourness is gone, it is ready to use. Heat over medium heat and add in the milk. Add the cheese and melt, stirring, until creamy. Add butter and salt and pepper to taste.
  • Spoon the brisket into the pasta shells. Place the shells in a circular formation in a cast iron skillet and cover with cheese sauce.
  • Bake in the oven for 5 - 7 minutes to get color on top.
  • Portion and serve with cucumber tomato salad and a cold glass of stout.

Nutrition

Calories: 1260kcal | Carbohydrates: 106g | Protein: 46g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 3403mg | Potassium: 1059mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1397IU | Vitamin C: 10mg | Calcium: 515mg | Iron: 4mg

Brisket Mac and Cheese

No ratings yet
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 8 hours
Servings 2
Calories 1260 kcal

Ingredients
 
 

Brisket

  • 8 oz Beef brisket
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Smoked paprika
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Beef broth or water
  • 1 cup BBQ sauce

Salad

  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 tsp Dried oregano
  • 3 TBSP Extra-virgin olive oil
  • 1 tsp Red wine vinegar

Mac and Cheese

  • 10 Jumbo pasta shells
  • 2 TBSP Lemon juice
  • ¼ tsp Baking soda
  • ⅙ cup Milk
  • 1 cup Cheddar cheese shredded
  • 1 TBSP Butter
  • Salt to taste
  • Black pepper to taste

Stout

  • 24 oz Stout beer cold

Instructions
 

  • Season the brisket: Pat the brisket dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the brisket.
  • Sear brisket: Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until it develops a golden-brown crust.
  • Then place in a slow cooker. Pour beef broth about ⅔ of the way covering the brisket. Cook on low for 6 - 8 hours or on high 3 - 4 hours. Refer to slow cooker manual for settings.
  • Once done, remove the brisket and chop or shred. Mix with bbq sauce. Set aside.
  • Prep all remaining ingredients per instructions above.
  • Make the salad: Mix the tomatoes, cucumber, onion, oregano, oil, and vinegar. Season with salt and pepper. Set aside.
  • Preheat the oven to 375°F (190C).
  • Boil jumbo pasta shells according to the instructions on the package.
  • In a saucepan, mix lemon juice and baking soda. The mixture will bubble and react. Wait until the reaction dies down, and then taste-test. If the sourness is gone, it is ready to use. Heat over medium heat and add in the milk. Add the cheese and melt, stirring, until creamy. Add butter and salt and pepper to taste.
  • Spoon the brisket into the pasta shells. Place the shells in a circular formation in a cast iron skillet and cover with cheese sauce.
  • Bake in the oven for 5 - 7 minutes to get color on top.
  • Portion and serve with cucumber tomato salad and a cold glass of stout.

Nutrition

Calories: 1260kcalCarbohydrates: 106gProtein: 46gFat: 64gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 144mgSodium: 3403mgPotassium: 1059mgFiber: 4gSugar: 52gVitamin A: 1397IUVitamin C: 10mgCalcium: 515mgIron: 4mg
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