Recipes

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 you're prepping ahead, refrigerate the rice and warm it up before serving. Prepare the Toppings: Beef Brisket: Thinly slice your slow-cooked beef brisket. If it's cold, heat it up in a skillet or microwave so it’s warm when you assemble the bowl. Edamame: If you're using frozen edamame, quickly cook it according to package instructions (usually just a few minutes in boiling water or in the microwave). Carrots: Julienne the carrots into thin strips. You can also use a mandoline slicer or pre-cut packaged carrots for convenience. Cucumber: Slice the cucumber thinly. For extra flavor, you can lightly salt the cucumber slices and let them sit for 5 minutes to draw out excess moisture, then pat dry. Green Onions: Chop the green onions into thin slices, using both the white and green parts. Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey until smooth. Taste and adjust the honey if you prefer more sweetness or add more soy sauce if you like it saltier. If you want a spicy kick, whisk in a teaspoon of sriracha or sprinkle in some chili flakes. Adjust the heat level to your liking. Assemble the Bowl: In a large bowl, start with a base of warm rice. Arrange the sliced beef brisket on top of the rice, followed by edamame, julienned carrots, and cucumber slices. Sprinkle with chopped green onions and sesame seeds for garnish. Drizzle the Dressing: Pour the soy-sesame dressing over the assembled ingredients. Give everything a gentle toss to coat in the sauce and mix the flavors together. Serve: Serve immediately while the rice and brisket are warm. If you like a bit more heat, add a drizzle of extra sriracha or sprinkle more chili flakes on top. Serving Tips: Add a Crunch: For some extra texture, top the bowl with crispy fried onions or toasted nori strips. Fresh Herbs: Try garnishing with fresh cilantro or mint for an extra layer of freshness. Meal Prep: This bowl can be made ahead of time, with the rice, brisket, and toppings stored separately. When ready to eat, just drizzle on the dressing and enjoy! This bowl is a satisfying mix of textures and flavors—tender brisket, crunchy veggies, creamy edamame, and a punchy soy-based dressing. It’s quick, filling, and perfect for any time you want something both hearty and refreshing!

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 beef brisket if it’s not already shredded. Warm it up in a skillet or microwave if it’s cold. Butter the Bread: Generously butter the outside of each slice of sourdough bread. This will give the sandwich that crispy, golden texture once grilled. Assemble the Sandwich: On the inside of one slice of bread, layer 2-3 slices of Gruyère cheese. Then, add a hearty portion of the shredded beef brisket, followed by a few spoonfuls of caramelized onions. If you’re adding horseradish sauce or mustard for extra flavor, spread a thin layer on the inside of the other slice of bread. Grill the Sandwich: Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and cook for 4-5 minutes per side, pressing gently with a spatula to ensure the cheese melts and the bread crisps up evenly. Flip the sandwich once the first side is golden brown and the cheese has started to melt. Cook the other side until crispy and golden, about 4 more minutes. Serve: Once the sandwich is done, remove it from the pan and let it sit for a minute before slicing—this helps the cheese set a bit, so you don’t lose all that melty goodness when you cut it. Serving Tips: Pair with a Side: This sandwich pairs perfectly with a bowl of tomato soup or a simple pickle on the side for that perfect balance of flavors. For Extra Crunch: If you want even more texture, sprinkle a little grated Parmesan on the outside of the bread before grilling for a cheesy, crispy crust. Add a Touch of Sweetness: For a sweet contrast, a drizzle of balsamic glaze or a spoonful of fig jam on the sandwich can elevate it even more. Enjoy your ridiculously delicious Brisket Grilled Cheese Sandwich! It’s comfort food at its finest, with a smoky, cheesy, and savory profile that’s hard to beat.

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 flavor, you can roast them directly on a grill or in the oven. Blend the roasted tomatillos with cilantro, jalapeños, garlic, lime juice, and a pinch of salt until smooth. Taste and adjust seasoning, adding a little olive oil for richness if desired. Set aside. Warm the Tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, or until they’re pliable and lightly toasted. You can also warm them directly over an open flame for a smokier flavor. Assemble the Tacos: Place the warmed tortillas on a plate, then layer each with a generous portion of thinly sliced smoked beef brisket. The beef should still be tender and juicy from the slow-smoking process, adding rich flavor to the taco. Top with Fresh Ingredients: Add slices of ripe avocado, finely diced red onion, and a handful of chopped fresh cilantro. The coolness of the avocado and the brightness of the cilantro balance out the smoky beef perfectly. Finish with Cotija Cheese: Crumble some Cotija cheese over the top of the tacos. Its salty, crumbly texture adds a delicious contrast to the richness of the brisket and the creaminess of the avocado. Serve with Lime and Salsa Verde: Serve the tacos with lime wedges on the side for squeezing. The acidity from the lime really cuts through the richness of the meat. Drizzle the salsa verde over the tacos or serve it on the side for a fresh, tangy kick. Serving Tips: Add Heat: If you like more spice, consider adding a few thin slices of jalapeño or a drizzle of hot sauce on top. Side Ideas: Serve with a side of Mexican street corn (elote) or a simple black bean salad to round out the meal. These tacos are a perfect blend of smoky, fresh, and tangy flavors. Enjoy!