Tailgate Game Day Dinner: Smoky BBQ Beef Brisket Nachos

Allergens

Wheat (gluten), Dairy

Ingredients

• 2 lbs beef brisket
• 1/4 cup smoky BBQ dry rub
• 1 tbsp vegetable oil
• 2 cups beef broth
• 8 oz tortilla chips
• 2 cups shredded cheddar cheese
• 2 cups pickled jalapeño slaw

Instructions

1. Season the brisket with the smoky BBQ dry rub, and let it rest for at least 30 minutes.
2. Preheat a large skillet over medium high heat, and sear the brisket on all sides in the vegetable oil until browned.
3. Pour in the beef broth to deglaze the pan, then transfer the brisket to a slow cooker or Dutch oven. Cover and cook on low for 6 hours or high for 4 hours.
4. Once the brisket is tender, shred it using two forks and mix with the juices.
5. Preheat your oven to 375°F (190°C). Place a single layer of tortilla chips on a large baking sheet.
6. Top the chips with half of the shredded brisket, then add another layer of chips and the remaining brisket. Finish with a final layer of chips.
7. Sprinkle shredded cheddar cheese over the top layer of chips, followed by the pickled jalapeño slaw.
8. Bake for 10 12 minutes, or until the cheese is melted and bubbly.

Chef’s Insight

This dish is best enjoyed fresh, but can be prepared ahead of time and reheated in the oven.

Notes

The pickled jalapeño slaw can be prepared up to a week in advance.