Recipes — brisket

Ingredients: 1 lb Slow-cooked beef brisket (thinly sliced) 1 cup Cooked jasmine or basmati rice (warm) 1/2 cup Edamame (shelled and cooked) 1 medium Carrot (julienned) 1/2 Cucumber (thinly sliced) 2-3 Green onions (chopped) 1 tbsp Sesame seeds (to garnish) For the Dressing: 3 tbsp Soy sauce 1 tbsp Sesame oil 1 tbsp Rice vinegar 1 tsp Honey (adjust to your sweetness preference) Optional: Sriracha or chili flakes for heat (to taste) Instructions: Prepare the Rice: Start by cooking your jasmine or basmati rice according to package instructions. Once cooked, fluff it with a fork and set it aside. If...

Ingredients: 1-2 cups Leftover beef brisket (shredded) 2 slices Sourdough bread (thick-cut) 4-6 slices Gruyère cheese (or more if you love cheese!) 1/2 cup Caramelized onions (about 1 medium onion) Butter (for grilling) Optional: 1-2 tbsp Horseradish sauce (for a spicy kick) 1-2 tbsp Dijon or yellow mustard (for tanginess) Instructions: Prepare the Ingredients: If you don’t have caramelized onions already made, slice one medium onion and cook it in a bit of butter or oil over medium heat, stirring occasionally. Cook until the onions are golden and sweet, about 15 minutes. Set aside to cool slightly. Shred the leftover...

Ingredients: 1 lb Slow-smoked beef brisket (thinly sliced) 8-10 Small corn tortillas 1 ripe avocado (sliced) 1/4 cup Fresh cilantro (chopped) 1/2 Red onion (finely diced) 1/2 cup Cotija cheese (crumbled) 1 Lime (cut into wedges) For Salsa Verde: 1 cup tomatillos (husked and roasted or boiled) 1/4 cup fresh cilantro 1-2 small jalapeños (adjust to your spice preference) 1 small clove garlic (minced) Juice of 1 lime Salt to taste 1 tbsp olive oil Instructions: Prepare the Salsa Verde (Optional but delicious!): Roast or boil the tomatillos until they soften and the skin blisters. If you prefer a charred...