Best 4 David Venables Beef Brisket Quesadillas Recipes

BRISKET QUESADILLA

Steps:

• Place a large skillet over medium heat.
• Once hot, lay a tortilla in the pan, sprinkle 1/4 cup of the cheese over the entire surface of the tortilla.
• Lay 1/4 cup of shredded brisket on top of the cheese and place a few onion slices on top of the brisket.
• Spoon the BBQ sauce on top then fold the tortilla in half pressing down on the top with a spatula to "seal" the two halves together.
• Cook until golden and crispy on the bottom then flip and cook for another 2-3 minutes until golden brown and edges become crispy.
• Remove to a cutting board, cut into thirds and garnish as desired.
• Repeat with remaining 3 tortillas and ingredients.

BRISKET QUESADILLAS

Steps:

• Place a large skillet on medium heat and spritz with cooking spray.
• Place tortilla on the pan and add 1/4 cup shredded cheese over the tortilla.
• Top with 1/4 cup shredded brisket. Them sprinkle on cilantro and diced jalapeño peppers.
• Fold the tortilla in half and press down with a spatula. This will seal the two sides together.
• Cook until golden brown or crispy, then flip and cook for additional 3 minutes.
• Remove from skillet, place on cutting board and half each tortilla.
• Repeat steps with remaining tortillas and ingredients.

BRISKET QUESADILLAS

Steps:

• Spread the spread (lol) on 2 tortillas.
• The following amounts will be to your liking.
• Top one tortilla with filling in the order listed.
• Place the other tortilla with the spread on it spread side down onto the filling and lghtly mash.
• Cut into 4 pie shaped pieces.
• Repeat.

BEEF BRISKET WITH PEACH GLAZE RECIPE - (4.8/5)

Steps:

• RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and cook stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to the pot, cover and transfer to the oven. Braise until brisket is very tender to the touch but still holds its shape, about 4-1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.