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
Barbecue Sauce
- ½ cup Ketchup
- 2 TBSP Brown sugar
- ¼ cup Water more if needed
- 1 TBSP Apple cider vinegar
- ½ TBSP Worcestershire sauce
- ½ TBSP Molasses
- ½ tsp Salt
- ¼ tsp Garlic powder
- ¼ tsp Onion Powder
- ⅛ tsp Ground mustard
- ⅛ tsp Paprika
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
Sweet Tea
- 24 oz Iced tea cold
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C).
- Season 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.
- Add Liquid: Pour beef broth or water into the skillet to deglaze, scraping up any browned bits from the bottom.
- Cover and Roast: Cover the skillet or Dutch oven with a lid or foil. Place it in the preheated oven and roast for 3-4 hours or until the brisket is tender. You can baste the brisket with the pan juices occasionally during the cooking process.
- Check for Doneness: After 3 hours, check the brisket for tenderness. If it's not fork-tender, continue roasting for another 30 minutes to 1 hour.
- Rest and Slice: Once done, remove the brisket from the oven and let it rest for about 15 minutes. Slice it against the grain into thin slices.
- Preheat the oven to 375°F.
- Boil jumbo pasta shells according to the instructions on the package.
- Make BBQ sauce: Combine all ingredients in a saucepan over medium heat and bring to a low simmer for 3 to 5 minutes. Then set aside.
- 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 and cover the brisket with barbecue sauce.
- Place the shells in a circular formation in a cast iron skillet and cover with cheese sauce. You can put an oven-safe bowl upside down in the middle of the skillet and stack the shells on top of it, as well, for presentation.
- Bake in the oven for 5-7 minutes.
- Enjoy your brisket mac and cheese with a glass of sweet iced tea.
Nutrition
Calories: 823kcal | Carbohydrates: 69g | Protein: 44g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 3129mg | Potassium: 1036mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1397IU | Vitamin C: 9mg | Calcium: 487mg | Iron: 4mg
Brisket Mac and Cheese
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
Barbecue Sauce
- ½ cup Ketchup
- 2 TBSP Brown sugar
- ¼ cup Water more if needed
- 1 TBSP Apple cider vinegar
- ½ TBSP Worcestershire sauce
- ½ TBSP Molasses
- ½ tsp Salt
- ¼ tsp Garlic powder
- ¼ tsp Onion Powder
- ⅛ tsp Ground mustard
- ⅛ tsp Paprika
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
Sweet Tea
- 24 oz Iced tea cold
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C).
- Season 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.
- Add Liquid: Pour beef broth or water into the skillet to deglaze, scraping up any browned bits from the bottom.
- Cover and Roast: Cover the skillet or Dutch oven with a lid or foil. Place it in the preheated oven and roast for 3-4 hours or until the brisket is tender. You can baste the brisket with the pan juices occasionally during the cooking process.
- Check for Doneness: After 3 hours, check the brisket for tenderness. If it's not fork-tender, continue roasting for another 30 minutes to 1 hour.
- Rest and Slice: Once done, remove the brisket from the oven and let it rest for about 15 minutes. Slice it against the grain into thin slices.
- Preheat the oven to 375°F.
- Boil jumbo pasta shells according to the instructions on the package.
- Make BBQ sauce: Combine all ingredients in a saucepan over medium heat and bring to a low simmer for 3 to 5 minutes. Then set aside.
- 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 and cover the brisket with barbecue sauce.
- Place the shells in a circular formation in a cast iron skillet and cover with cheese sauce. You can put an oven-safe bowl upside down in the middle of the skillet and stack the shells on top of it, as well, for presentation.
- Bake in the oven for 5-7 minutes.
- Enjoy your brisket mac and cheese with a glass of sweet iced tea.
Nutrition
Calories: 823kcalCarbohydrates: 69gProtein: 44gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 144mgSodium: 3129mgPotassium: 1036mgFiber: 2gSugar: 31gVitamin A: 1397IUVitamin C: 9mgCalcium: 487mgIron: 4mg
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