I ran across this wonderful website that has the most delicious recipes ever. It's called Pioneer Woman's Cooking and you can find the link on my page. Here's some recent recipes that just make me so hungry.. It's Nachos made from Beef Brisket. She gives step by step directions and photos to make all recipes. Here's these recipes.
I love finding inventive ways to use leftovers, and since my brisket recipe makes so much dadgum meat, I’m always looking for ways to stretch it out and use every last morsel. These meaty, stick-to-your-ribs nachos are perfect for leftover brisket, and they’re so much more flavorful than ones using taco-seasoned hamburger. And sometimes, after a long, hot summer day of grueling work, this can count as a meal for both Marlboro Man and the punks—I just serve ‘em with a tall glass of milk and a sliced up apple or two and go do something productive with all the time I’ve saved, like dress up Charlie in an American Girl pinafore. It’s my hobby of choice these days.
First, rustle up a whole beef brisket (NOT corned beef brisket…there’s a difference) and make Beef Brisket. When you’re finished, it’ll look like this:
Yum, yum. Yum. And note: sometimes, if I know I’m going to use the brisket for leftover dishes like nachos or tamales, I’ll lay off the soy sauce in the brisket recipe just a tad. That way it won’t clash with the flavor too much. Also, you should have a pot of these beans nearby:
Just plain ol’ pinto beans, cooked in a pot and seasoned. There’s nothing easier in the world, my darlings. Then Make the pico de Gallo.
Now, we’re going to leave off the final layer of pico de gallo and pop the nachos the oven and broil just until the cheese is melted. Don’t put it too close to the heating element!Keep a watchful eye on the nachos, making sure not to overly brown or burn them. The cheese should be just melted—creamy and soft, not hard. The farther away from the broiler, the more wiggle room you’ll have and the more evenly melted and warm the dish will be.Now, here’s the kicker: just before eating, sprinkle a generous amount of pico de gallo all over the top. That way, you’ll have a layer underneath that got a little warm in the oven and a cool layer all over the top. And the flavor…the flavor…ugh. You can also plop some guacamole and sour cream all over the top; whatever your cowboy likes. The secret to these nachos is abundance—don’t be shy.Oh, baby. Serve this to a man and he’ll fall in love with you. Serve it to a woman and she’ll…fall in love with you.
These nachos are magical that way.
BEEF BRISKET
Beef Brisket is a cut of meat from the chest of a bovine animal. There are different ways to cook brisket; "The Southern Way" usually involves smoking the meat very slowly over several hours and serving with barbeque sauce. This is yummy, of course, in a barbeque kind of way, but I much prefer the brisket my mom always made: instead of cooking in an enclosed smoker, it cooks slowly in a pan in the oven, braising in a delicious liquid consisting of beef consomme, soy sauce, and other savory ingredients.
Brisket is a meat that must be cooked slowly over many, many hours. The scientific explanation is that it takes a certain number of hours of low heat to gradually begin to dissolve the very tough connective tissues found throughout the meat; if it’s not cooked long enough, the brisket will be unpleasantly tough and difficult to chew. On the other hand, if you go overboard and cook it too long, the resulting meat will be dry. In my experience, however, it’s much easier to salvage brisket that’s a little overcooked—the "jus" can rescue it nicely—than it is to eat brisket that hasn’t been cooked long enough. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.
This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both. It’s also fabulous on toasted sandwich rolls with cheese melted over the top. And it’s great for a crowd. Let’s dissolve those connective tissues, shall we? The Cast of Characters: Beef Brisket, Beef Consomme, Soy Sauce, Garlic, Lemon Juice, and Liquid Smoke.For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party. Start by adding 2 cans beef consomme to the pan.
Brisket is a meat that must be cooked slowly over many, many hours. The scientific explanation is that it takes a certain number of hours of low heat to gradually begin to dissolve the very tough connective tissues found throughout the meat; if it’s not cooked long enough, the brisket will be unpleasantly tough and difficult to chew. On the other hand, if you go overboard and cook it too long, the resulting meat will be dry. In my experience, however, it’s much easier to salvage brisket that’s a little overcooked—the "jus" can rescue it nicely—than it is to eat brisket that hasn’t been cooked long enough. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.
This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both. It’s also fabulous on toasted sandwich rolls with cheese melted over the top. And it’s great for a crowd. Let’s dissolve those connective tissues, shall we? The Cast of Characters: Beef Brisket, Beef Consomme, Soy Sauce, Garlic, Lemon Juice, and Liquid Smoke.For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party. Start by adding 2 cans beef consomme to the pan.
Now measure 2 cups Soy Sauce. And add it to the pan. Now cut up two large lemons…And squeeze them to make about 1/2 cup lemon juice. (If you have the bottled stuff in your fridge, that’d be just fine.) Remove the seeds first……then add juice to the pan. Now peel about five cloves of garlic. First, remove the cloves from the outer paper peel…Next, slam a glass or can on each clove…Then the outer shell will easily pop off.Then chop the garlic cloves finely. I like to press my left palm against the narrow end of the knife and move the handle up and down quickly.Add the garlic to the pan. This is Liquid Smoke.
It gives a slight hickory flavor to the meat, but please don’t accidentally knock it onto the floor of your pantry and break the bottle, or your pantry will have an intense, lingering hickory smell for the next thirty years. Hypothetically speaking. Add 2 tablespoons into the pan. Now give it a good stir…And add the brisket to the pan, fat side up. This nice layer of cellulite will add so much delicious moisture and flavor to the meat underneath; don’t worry, we’ll remove it after cooking. Because I don’t want the fat to feel left out, I usually scoop up some of the marinade and pour it over the top. Now cover the pan tightly with foil. Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours. 
When you’re ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound. At that point (about seven hours for mine), open the oven door and peel back the foil. Now, stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour. That’s what I did. My total cooking time turned out to be exactly eight hours. When you’ve determined it’s nice and cooked, remove it from the pan and place on a cutting board. I’m kinda tired of looking at that fat, aren’t you?
When you’re ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound. At that point (about seven hours for mine), open the oven door and peel back the foil. Now, stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour. That’s what I did. My total cooking time turned out to be exactly eight hours. When you’ve determined it’s nice and cooked, remove it from the pan and place on a cutting board. I’m kinda tired of looking at that fat, aren’t you?
It reminds me of everything that’s wrong with my bottom. So let’s get rid of it.With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove. If you get a little meat with it, don’t panic. There’s plenty where that came from. Discard all the fat or give it to your favorite canine animal. They’ll fetch your slippers into eternity. Ah, much better. 
The fat’s all gone and she’s ready for bikini season!See how fork-tender it is? Now slice the meat against the grain, or perpendicular to the natural grain of the meat.Now you can serve it up if you’re ready to chow down.
Just place a few slices on a plate……and spoon some of the jus over the meat. It’s really tasty and it’ll keep it really moist. If you serve mashed potatoes with it, go ahead and spoon some jus over them, too. Like, totally delish, dude.Yummy yummy.
If you like the whole barbeque sauce scene, you can certainly douse the cooked brisket with it instead of the jus.
Now. You’ve still got all those pounds of meat back there on the cutting board. Here’s what I do:Slice all the meat against the grain. It’ll be falling apart, but you should still be able to cut it into semi-intact slices. Now, with a spoon, remove as much fat as you can from the pan of cooking liquid. By now much of it has collected on the top. After the meat’s all sliced, take a spatula…(I like this big monster. Really does the trick.)And transfer all the sliced meat…Back into the cooking liquid.
If you like the whole barbeque sauce scene, you can certainly douse the cooked brisket with it instead of the jus.
Now. You’ve still got all those pounds of meat back there on the cutting board. Here’s what I do:Slice all the meat against the grain. It’ll be falling apart, but you should still be able to cut it into semi-intact slices. Now, with a spoon, remove as much fat as you can from the pan of cooking liquid. By now much of it has collected on the top. After the meat’s all sliced, take a spatula…(I like this big monster. Really does the trick.)And transfer all the sliced meat…Back into the cooking liquid.
Don’t forget all these yummy little bits you left behind.Now you can cover it tightly again and refrigerate it. Or you can freeze it, as is, until you need it. I’m freezing mine and will serve it on Fourth of July when everyone we know descends upon our ranch to watch Marlboro Man and Tim ignite the countryside. Usually, when it’s cold more fat collects on the surface. It’s easy to remove while cold, but don’t feel like you have to get it all. Then I just pop it in a warm oven and let it heat back up.
Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know.
Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know.
Now for the Nachos:
I love finding inventive ways to use leftovers, and since my brisket recipe makes so much dadgum meat, I’m always looking for ways to stretch it out and use every last morsel. These meaty, stick-to-your-ribs nachos are perfect for leftover brisket, and they’re so much more flavorful than ones using taco-seasoned hamburger. And sometimes, after a long, hot summer day of grueling work, this can count as a meal for both Marlboro Man and the punks—I just serve ‘em with a tall glass of milk and a sliced up apple or two and go do something productive with all the time I’ve saved, like dress up Charlie in an American Girl pinafore. It’s my hobby of choice these days.
First, rustle up a whole beef brisket (NOT corned beef brisket…there’s a difference) and make Beef Brisket. When you’re finished, it’ll look like this:
Yum, yum. Yum. And note: sometimes, if I know I’m going to use the brisket for leftover dishes like nachos or tamales, I’ll lay off the soy sauce in the brisket recipe just a tad. That way it won’t clash with the flavor too much. Also, you should have a pot of these beans nearby:
Just plain ol’ pinto beans, cooked in a pot and seasoned. There’s nothing easier in the world, my darlings. Then Make the pico de Gallo.
Just be sure to stay away from Roma tomatoes and red round tomatoes without the vine attached until the Sam and Ella scare passes. (Cherry tomatoes, homegrown tomatoes, and tomatoes with the vine attached are still fine.)
We’re almost there! Now just round up some sturdy tortilla chips (whichever kind you like), and some Monterey Jack cheese and we’re ready to go. Oh! I almost forgot: go get on the Stairmaster for 37 minutes. You’ll understand why later.
We’re almost there! Now just round up some sturdy tortilla chips (whichever kind you like), and some Monterey Jack cheese and we’re ready to go. Oh! I almost forgot: go get on the Stairmaster for 37 minutes. You’ll understand why later.
Now, first thing I do is really doctor up the beans by adding lots of ground black pepper, several healthy dashes of Tabasco, some minced garlic, and lots of jarred jalapeños. (Fresh jalapeños work, too.) Really go for it and make ‘em spicy. Cowboys can handle lots of spice, you know. Next, get a skillet very hot and add a little canola oil…Then throw in some shredded brisket, making it sizzle on one side.After a minute or two, flip the meat over to brown the other side. This browning process will give the cooked brisket great flavor.Next, pour in some Mexican red sauce. Enchilada sauce works, too, but I like this El Pato brand Mexican “tomato sauce.”
Pour enough in there not to drown the meat, but to make it really moist. If you have them, I also like to add in some of the drippings from the meat OR some beef broth from a can. Stir to combine and keep warm. Meanwhile, grate some Monterey Jack cheese. Some kind souls like to use cheddar, but I love the creaminess and flavor of Jack. Preheat the broiler, then place a single layer of tortilla chips in a heatproof dish. Sprinkle the top with beans.Follow with some brisket. Use as much as your heart desires.And a generous helping of grated cheese.Now sprinkle on a nice helping of pico de gallo. This adds such great flavor to the nachos. I think pico de gallo should be sainted.
I realize that makes no sense.Repeat with another layer of chips…Add beans and meat…And more cheese.
I realize that makes no sense.Repeat with another layer of chips…Add beans and meat…And more cheese.
Now, we’re going to leave off the final layer of pico de gallo and pop the nachos the oven and broil just until the cheese is melted. Don’t put it too close to the heating element!Keep a watchful eye on the nachos, making sure not to overly brown or burn them. The cheese should be just melted—creamy and soft, not hard. The farther away from the broiler, the more wiggle room you’ll have and the more evenly melted and warm the dish will be.Now, here’s the kicker: just before eating, sprinkle a generous amount of pico de gallo all over the top. That way, you’ll have a layer underneath that got a little warm in the oven and a cool layer all over the top. And the flavor…the flavor…ugh. You can also plop some guacamole and sour cream all over the top; whatever your cowboy likes. The secret to these nachos is abundance—don’t be shy.Oh, baby. Serve this to a man and he’ll fall in love with you. Serve it to a woman and she’ll…fall in love with you.
These nachos are magical that way.
There are so many more recipes just like this one... check it out!
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