Burnt Ends Brisket Hash Recipe

Burnt Ends Brisket Hash

Ingredients

Pickled Jalapeño Peppers
• 1/2 cup thinly sliced white onion
• 1 cup sliced jalapeño peppers
• 1 cup white vinegar
• 3/4 cup water
• 3 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 1 dried bay leaf
• 1 clove garlic
• 1 teaspoon coriander seeds
White Cheddar Cheese Fondue
• 1 tablespoon butter
• 1/4 cup diced onions
• 1 tablespoon all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon hot sauce
• 1 cup shredded aged white cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons diced jalapeño pepper
Burnt Ends Brisket Hash
• 1 tablespoon canola oil
• 1 medium white potato, diced
• 1/2 cup diced white onion
• 1/4 cup diced celery
• 1/4 cup diced poblano peppers
• 2 tablespoons diced jalapeño peppers
• 3 cups cubed smoked beef brisket
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Pickled Jalapeño
1. Place sliced onions and jalapeños in a medium-sized glass bowl.
2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saute pan. Cook over high heat until mixture boils.
3. Pour brine over onions and jalapeños.
4. Cover and refrigerate at least 24 hours.
White Cheddar Cheese Fondue
5. Melt butter in medium saute pan over medium heat.
6. Add onion and sauté 5-8 minutes, or until onions are translucent.
7. Add flour (for gluten-free try Bob's Red Mill flour used by Disney), stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
8. Add cream, salt, white pepper and nutmeg.
9. Cook over medium heat, stirring constantly, 5 minutes, or until simmering.
10. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
11. Add hot sauce.
12. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
13. Add diced jalapeño peppers. Keep warm until ready to serve.
Burnt Ends Brisket Hash
14. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
15. Carefully add potatoes.
16. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
17. Add remaining vegetables.
18. Cook 3-5 minutes, until softened. Season with salt and pepper.
Serve
19. Evenly divide burnt ends brisket hash among plates.
20. Top with white cheddar cheese fondue.
21. Garnish with pickled jalapeño peppers.