I stumbled across this recipe a few weeks ago. I bookmarked it and frequently pulled it up to view. I repeatedly told myself I wasn't allowed to make brisket any other way than I was taught. Dad's Way. Seasoned to perfection and smoked overnight. This weekend I finally talked myself in to making this dish and bought everything I needed at that store. I entered into the day skeptical. After all, Brie is not a cheese I am exactly crazy about, and pouring Dr. Pepper on a brisket seemed like I was disgracing the poor thing. Dinner time came and we sat down to eat. The smell of the sauce alone was making my mouth water. In fact, the sauce was/is my favorite part. They more than exceeded my expectations! Try it, I'm sure you will like it! You can omit the Brie if you choose, my husband did. :0)
Ingredients
- Brisket
- 3 lb brisket
- Salt
- Ground black pepper
- 1 Tbsp chili powder
- 3 cloves garlic, minced
- 16 oz Dr. Pepper
- Mango Barbecue Sauce
- 1 1/2 Tbsp olive oil
- 1/2 medium yellow onion, chopped (about 3/4 – 1 cup)
- 1/2 cup ketchup
- 2 Tbsp lemon juice
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp Creole (spicy brown) mustard
- Salt
- Pepper
- 1/4 cup mango preserves or jam
- 2 Tbsp brown sugar
- (I cheated a bit and added 2 Tbsp of bottled BBQ sauce we already had... IT WORKED!)
- Quesadillas
- 8 8-in flour tortillas
- 8 oz brie, thinly sliced
- 1 cup monterrey jack, shredded
- olive oil or cooking spray, to brush tortillas
- cilantro, for garnish (optional)
Instructions
- To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
- Place brisket in the crockpot and pour the Dr. Pepper over the top.
- Cook on low for 8 hours.
- Remove from the crockpot and let rest for 15 minutes.
- Slice against the grain (1/8-1/4 inch thick).
- To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
- Saute onions for 5 minutes.
- Add garlic and cook until fragrant.
- Stir in the remaining ingredients and simmer for 5 minutes.
- Transfer to a blender or food processor and run until smooth.
- To assemble the quesadillas: Heat a griddle or large pan over medium-high.
- Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
- Top with a spoonful or two of barbecue sauce and fold the other half over.
- Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
- Cook until the bottom is crisp and flip over.
- Remove from heat and slice into thirds. Serve with extra barbecue sauce.
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