Ingredients
1/2 c. brown sugar
1/4 c. coarse salt
1 1/2 tbsp. chili powder
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. freshly ground black pepper
1/2 tbsp. ground coriander
1/2 tbsp. ground cumin
1 tsp. dried oregano
2 1/2 lb. beef brisket
1 tbsp. liquid smoke
1/2 lb. ground chorizo
1/4 c. diced onions
1 1/2 tbsp. butter
2 tbsp. all-purpose flour
2 c. heavy cream
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. hot sauce
8 oz. Monterey jack, grated
4 oz. Gruyere, grated
1/8 c. barbecue sauce
1/8 c. mayonaise
1/2 tsp. pickle juice
3 large baking potatoes
1 (16-oz.) jar salsa verde
Preparation
- Bake Brisket: The next day, preheat oven to 230˚F. Loosely wrap entire brisket in heavy-duty foil and place in a baking pan. Bake until internal temperature reaches 210˚F, 8 hours. Let meat rest for 10 minutes, then shred with two forks. Cover with foil to keep warm.
- Make Chorizo-Cheese Fondue: In a medium pot over medium heat, cook chorizo, onion, and butter until chorizo browns and onions are translucent, stirring occasionally to ensure it doesn’t burn. Add flour, and cook, stirring constantly, 3 to 5 minutes to ensure the flour taste has been cooked out. Add cream, salt, and pepper; bring to a simmer, reduce heat to low, and simmer 8 to 10 minutes, stirring occasionally until mixture thickens and coats the back of a spoon. Stir in hot sauce. Add cheese gradually, stirring until completely melted. Keep warm or reheat before serving.
- Make Barbecue Drizzle: Combine all ingredients in a small bowl. Refrigerate for at least 1 hour, allowing flavors to incorporate.
- Make Potato Boats: Preheat oven to 350˚F. Bake potatoes until almost tender, approximately 25 to 30 minutes. Cut potatoes in half lengthwise and scoop out half of the center, creating a boat shape. (Reserve potato pulp for other recipes.) Return potato boats to the oven and bake until golden brown, approximately 10 minutes.
- Assemble: Place one potato boat on each plate. Fill each boat with shredded beef brisket. Pour 1/4 c. chorizo-cheese fondue sauce over brisket-filled boat. Top with 2 to 3 tbsp. salsa verde and barbecue drizzle.