Chili Beef Brisket Omelet with Smoked Gouda, Crispy Brussels Sprouts, Salsa Verde
“The first item I ever cooked was scrambled eggs. The second concept of cooking I learned was BBQ. So when I created this dish I brought both of my favorite items together! Making chili with left over Brisket is a great way to utilize smokey goodness. Layering that over a perfectly cooked omelet with Smoked Gouda makes for a delicious Hearty meal. Adding a little zing with a fresh Salsa Verde is an awesome condiment addition,” says Kenny Gilbert, Chef/Owner of Gilbert’s Underground Kitchen in Fernandina Beach, FL.
- 2 cups Tomatillos, husked
- 1 Poblano Pepper
- 1 Red Onion, large diced
- 3 Garlic Cloves
- 1 each jalapeño Pepper
- 1/4 cup Fresh Lime Juice
- 1 bunch Cilantro
- 1 Tbsp. Cumin Seed
- 1 tsp. Kosher salt
Pre heat broiler. Place tomatillos, poblano peppers, onions, garlic cloves, jalapeño, cumin seeds, and vegetable oil together in a bowl. Mix gently. Place onto a baking sheet. Place into a broiler and cook for a few minutes or until the vegetables are charred.
Remove and place into the blender along with the remaining ingredients. Puree until smooth.
- 1 lbs. Smoked Beef Brisket, pulled
- 2 Tbsp. vegetable oil
- 1/4 cup Small diced Poblano Peppers
- 1/4 cup Small diced Red Onions
- 1/4 cup Small diced Celery
- 2 cloves Garlic
- 1 (8oz) can cooked Red Beans
- 2 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 cup crushed tomatoes
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Chopped Chipotle Chili in adobo sauce
Place oil in medium sized pot. Add brisket, chili powder and cumin. Cook slowly. Place onions, celery, garlic, tomatoes, brown sugar, beans (entire can) and chipotle. Puree until smooth. Pour on top of brisket. Cook slowly for 30 minutes stirring occasionally.
- 2 Tbsp. butter
- 3 eggs mixed up well
- 1/4 cup grated Smoked Gouda
- 1/4 cup Fried Quartered Brussels Sprouts
Building the Omelet
Preheat 8″ non stick sautéed pan on medium heat. Add butter and melt. Add eggs lightly scramble stirring with rubber spatula. Cook until eggs are still soft and slightly runny. Add the Smoked Gouda Cheese. Turn the heat on low.
Lift up the omelet to make sure that the runny part of the egg slides underneath omelet to continue the process. Once your Omelet is fully cooked yet still soft, fold over and place on to a plate. Pour over the Chili Beef brisket. Garnish with the fried Brussels sprouts and Salsa Verde on the side.
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