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Brisket Biscuit
RecipeBeef Cuts
Brisket Biscuit
Slices of beef brisket simmered in a Smokey chipotle barbecue sauce, served with crunchy Tortilla Slaw on an oversized buttermilk biscuit.
Yield: 24
Slaw Dressing 
1. To Make Slaw Dressing: Whisk together vinegar, sugar, salt, oregano, mustard, cumin, garlic powder and pepper. Slowly whisk in oil.
Red wine vinegar1 cup
Sugar2 tablespoons
Salt2 teaspoons
Dried oregano leaves2 teaspoons
Dijon mustard2 teaspoons
Ground cumin1 teaspoon
Garlic powder1 teaspoon
Black pepper1 teaspoon
Olive oil1 cup
Tortilla Slaw 
2. To make Tortilla Slaw: Deep-fry tortilla strips 1 to 3 minutes or until crisp; drain and set aside. Combine coleslaw mix, peppers, green onions and cilantro, mixing lightly; cover and set aside.
Julienned corn tortillas1 pound
Hot oil (375° F) as needed
Coleslaw mix1 1/4 pounds
Julienned red and/or yellow bell peppers12 ounces
Chopped green onions4 ounces
Cilantro leaves, coarsely chopped3/4 cup
BBQ Brisket 
3. To make BBQ Brisket: In rondo, combine barbecue sauce and chipotle puree; heat over medium-high heat until hot, stirring occasionally. Add brisket and heat until hot (160ºF.), stirring gently. Keep warm.
Hickory-flavored barbecue sauce4 1/2 pounds
Pureed canned chipotle in adobo sauce1 ounce
Fully-cooked smoked beef brisket, thinly sliced4 1/2 pounds
4-inch hot baked jumbo biscuits24

Nutrition information per serving: 463 calories; 17 g fat (3 g saturated fat; 10 g monounsaturated fat); 83 mg cholesterol; 1117 mg sodium; 47 g carbohydrate; 2.0 g fiber; 32 g protein; 7.9 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 5.6 mg iron; 29.1 mcg selenium; 7.1 mg zinc; 110.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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