Recently, the hubby & I spent a weekend in Dallas. It’s not too far from home & our girls are now relatively old enough to fend for themselves & are more than happy to have their parents out of their hair for a bit. The extra cash we left them was the proverbial cherry on top. While there, we ate excellent Tex-Mex & barbecue. We were reminiscing about the brisket quesadillas we had & opted to recreate our own. They were super tasty, and to be honest, you can’t go wrong with brisket.
- 5 lb brisket
- Carne Asada steak seasoning
- 4 tbsps Olive oil
- 2 cups beef broth
- Flour tortillas
- Colby jack cheese, shredded
Preheat the oven to 325 degrees. In a large cast iron skillet, add the olive oil & bring to medium heat so that it sizzles when a drop of water is added. While the oil is heating, cut the brisket in half & season both sides liberally with carne asada steak seasoning. Once the oil is ready, sear each side of the brisket for 4 minutes. Add two cups of beef broth to a baking pan & add the seared brisket to the pan. Cover tightly with foil & bake for 3 hours or until a meat thermometer inserted in the middle reads between 200 & 205 degrees. Remove from heat & allow to rest for 20 minutes before slicing.
Bring a griddle to medium-high heat. Lightly butter the flour tortillas, add cheese, slices of brisket, & top with another lightly buttered tortilla. Toast each side until lightly golden and cheese has melted.
We had plenty left over so I’m envisioning brisket tacos or enchiladas in our future! For the leftovers, we poured the beef broth into the container to help keep it moist.