Mile High Beef Brisket Nachos
“This is a great all-around party food, and timing is never an issue. It’s versatile as it can be eaten as an app or entrée, and great to serve as a host because all the heavy lifting is done prior to service. It travels well, so it plays anywhere: cocktail parties, camping trips, tailgates and with a bottle of hearty red wine. It’s got great slow cooked flavor and the large chunks of brisket are a joy each time you find one,” says Andrew Schulman, owner of Tanner Smiths in New York City.
- 1 Whole Beef Brisket (8-10 lbs. Cubed)
- 4 Tbsp. Ancho Chili Pepper Powder
- 4 Tbsp. Chili Powder
- 4 Tbsp. Cumin Ground
- 2 Tbsp. Cayenne Pepper
- 2 Tbsp. Chili Flakes
- 4 Tbsp. Garlic Powder
- 4 Tbsp. Thyme Fresh (Chopped)
- 10 Bay Leaves
- 2 #10 Cans Plum Tomatoes (Chunky)
- 4 cups dry White Beans
- 4 cups dry Kidney Beans
- 4 cups dry Black Beans
- 2 white onions, peeled & chopped
- 3 Green Bell Peppers, seeded & chopped
- 3 Red Bell Peppers, seeded & chopped
- 3 Yellow Bell Peppers, seeded & chopped
- Jack Cheese, shredded
- Salt to Taste
- Garnish w/ Fried Tortilla Chips
- Red Onion
- Day prior – soak all dry beans.
- Mix all dry seasonings together (reserving 5 bay leaves) to make seasoning dry rub. Cube the beef brisket (approx. 1.25″), toss cubes in it, sear chunks in cast iron pan (~7mins/side). To beef in pan, add both cans of chopped plum tomatoes, chopped thyme, chopped peppers and chopped white onions. Simmer on low light until tender, approx. 3 hours.
- Drain beans. Cover with cold water, add 5 remaining bay leaves, cook over low fire for one hour or until tender. Drain beans, reserving liquid.
- When beef mixture is tender, add cooked beans. Add reserved liquid as needed if mix is too dry. Simmer for 20 minutes, salt to taste.
- Portion into cast iron pans, cover with jack cheese and place in broiler until melted. Garnish with salad julienned radishes, red onions and cilantro. Serve with tortilla chips and a large spoon.
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