Cheese And Brisket: Perfect Pairing For Meat Lovers

Brisket and cheese is a combination that foodies can't get enough of. Whether it's a grilled cheese sandwich, a quesadilla, or a classic sandwich, there are endless ways to enjoy this mouth-watering duo. But with so many types of cheese available, which one pairs best with brisket?

Brisket grilled cheese sandwich

Ingredients

Leftover brisket is a great option for this sandwich, but you can also buy brisket from a local barbeque restaurant or grocer. If you're using leftover brisket, warm it up slowly in a pan on the stovetop. You can also add a tablespoon of BBQ sauce to add some moisture to the meat.

For the bread, it's best to use a sturdy type that can withstand the toppings and butter. Sourdough, Italian, Texas toast, French bread, brioche, and Como or French loaf are all good options. Cut the bread to a medium thickness of about 1/4 to 1/2 an inch.

For the cheese, a mix of shredded smoked cheddar and Comté (or gruyere) works well, but you can also use Monterey jack, pepper jack, or Colby-jack. These cheeses melt well and have a mild flavour that won't overpower the brisket.

Butter is a must for a golden brown, crispy crust. It's best to bring it to room temperature before spreading it on the bread. You can also add Dijon mustard to the sandwich for some extra flavour and acidity.

Method

First, slice and butter your bread. Place your bread buttered-side down in a skillet or cast iron pan over medium heat. Layer the unbuttered side with cheese, overlapping the slices to ensure full coverage. Then, add a generous layer of brisket. Add another layer of cheese, then place the other slice of bread on top, unbuttered side down.

Cook the sandwich for 3 to 5 minutes on each side until the cheese is melted and the bread is golden brown. Repeat for additional sandwiches.

You can also add barbecue sauce to the brisket before assembling the sandwich for some extra moisture and flavour.

Tips

• If you want to make your own brisket, check out this recipe for Brisket Sweet Potatoes, which includes instructions, tips, and tricks for the perfect brisket.
• To prevent the sandwich from burning or sticking to the skillet, butter the outsides of the bread instead of putting the butter directly in the pan.
• This sandwich pairs well with Smoked Tomato Bisque for the ultimate soup and sandwich combination.

Best cheese for brisket grilled cheese

Brisket grilled cheese is an indulgent, drool-worthy sandwich that is perfect for lunch or dinner. It's a great way to use up leftover brisket from the weekend and create a hearty, satisfying meal. Here are some tips and recommendations for the best cheese to use in your brisket grilled cheese sandwich.

When it comes to choosing the right cheese for your brisket grilled cheese, there are a few options that pair perfectly with the rich, smoky flavour of the meat. The key is to select a cheese that will complement the brisket without overpowering it.

One option is to go for a soft cheese with a mild flavour, such as butterkäse, Boursin, or a young, creamy cheddar. These cheeses will add a creamy texture and a subtle tang without taking away from the star of the show – the brisket. A mild Brie can also work well, as its gooey texture and gentle flavour won't be too overwhelming.

If you're looking for a combination of cheeses, a mix of shredded smoked cheddar and Comté (or gruyere) is a winning choice. Both Comté and gruyere melt beautifully and have a mild flavour, while cheddar adds a punch of taste and also melts well. This combination creates a perfect balance of flavours and textures.

For those who want a little more bite to their sandwich, sharp white cheddar or pepper jack cheese are excellent choices. These cheeses have a stronger flavour and a bit of a kick, adding an extra dimension to the sandwich. They pair particularly well with barbecue brisket, as the sharpness of the cheese cuts through the sweetness of the barbecue sauce.

When assembling your brisket grilled cheese, it's important to get the technique right. Start by chopping your brisket into bite-sized pieces and warming them in a skillet with barbecue sauce. Butter one side of each slice of bread, and place the slices butter-side down on a griddle or skillet. Add your chosen cheese, followed by the warmed brisket, and then another layer of cheese. Top with the remaining bread slices, butter-side up, and cook until the bread is toasted and the cheese is melted.

So, the next time you have leftover brisket, don't settle for average grilled cheese. Try one of these cheese combinations to take your sandwich to the next level and enjoy a true comfort food experience.

Brisket mac and cheese

Ingredients

• 1 lb dried elbow macaroni
• 1/2 cup salted butter
• 1/2 cup panko crumbs
• 1/2 cup all-purpose flour
• 4 garlic cloves, grated or minced
• 2 cups whole milk, room temperature
• 2 cups heavy cream, room temperature
• 1/2 teaspoon black pepper
• 3 cups freshly grated smoked cheddar, divided
• 3 cups freshly grated smoked gouda, divided
• 2 cups chopped cooked brisket

Method

Heat the oven to 325 degrees. Bring a large pot of salted water to a boil. Cook the elbow macaroni for two minutes less than the package instructions. Drain and reserve in a large mixing bowl.

While the water boils and the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the panko crumbs and stir to coat. Continue to cook, stirring often, until the panko crumbs turn golden brown. Remove from heat and reserve.

Melt the remaining 1/2 cup butter in the pot over medium heat. Add the garlic and cook for 30 seconds, stirring constantly. Whisk in the flour. Continue to whisk constantly for about three minutes.

Slowly pour in the milk and heavy cream, whisking constantly to create a smooth mixture. Season with salt and black pepper. Bring to a simmer, whisking frequently. Do not boil as this can cause the milk to separate and leave you with a grainy sauce.

Turn off the heat. Stir in 1 1/2 cups smoked cheddar and 1 1/2 cups smoked gouda until the cheese melts and becomes one cohesive mixture. Add the macaroni and brisket to the pot with the cheese sauce and stir to coat. If you prefer a stove-top mac and cheese, serve immediately. Otherwise, proceed to the next step.

Pour half the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half the remaining cheese on top. Pour the rest of the macaroni on the cheese layer and top with the last of the cheese. Sprinkle the browned panko crumbs on top.

Bake until hot and bubbly, about 15-20 minutes. Enjoy!

Tips

• To make ahead of serving time, rinse the macaroni with water after cooking. Store the pasta, cheese sauce, brisket, and shredded cheese in separate airtight containers in the refrigerator for up to two days.
• When you're ready to assemble, warm the cheese sauce in the microwave and maybe add a splash of milk. The cheese sauce doesn't need to be hot, just warm enough to turn back into a liquid consistency.
• Because the pasta won't be as warm, plan for about five to 10 minutes of additional baking time.
• To prevent grainy mac and cheese, do not let the sauce come to a boil when you add the milk and heavy cream to the flour and butter mixture. Boiling can cause milk to separate. All you need is a simmer.
• Generally, you can get 1 cup of grated cheese from a 4-ounce block. This means you'll need about 12 ounces of each cheese for this recipe.
• Trim any excess fat from the brisket.
• To bring the milk and cream to room temperature, simply let them sit out for 30 minutes. Otherwise, you can warm them in the microwave for about a minute.
• Store leftovers in an airtight container for three to four days. You can reheat in the microwave. Feel free to add a little extra milk or cream.

Variations

• Swap in other cheeses, such as Monterey Jack or smoked Gruyère.
• Use a broiler for a cheesy crust.
• Use room-temperature milk and heavy cream: adding cold liquid can cause the sauce to seize.
• Shred your own cheese: bagged shredded cheese is coated with a substance to prevent clumping, which causes it to not melt as well.
• Pick up brisket from your favorite local BBQ joint.

Brisket and cheese in a burrito

Brisket and cheese is a classic combination, and for good reason. The rich, beefy flavour of brisket is a welcome match for any cheese with a little "oomph". Here are some ideas for how to incorporate this delicious duo into a burrito.

Cheese Selection

When selecting a cheese to pair with brisket in a burrito, you'll want to choose something that can stand up to the robust flavour of the meat without overwhelming it. A young, creamy cheddar is a great option, as it has plenty of flavour without being too sharp. Other mild cheeses like smoked Gruyere or Monterey Jack can also work well and melt beautifully. If you're feeling adventurous, you could try a soft garlic cheese like Boursin, or a mild Brie.

Brisket Preparation

To prepare the brisket for your burrito, you have a few options. You could go for a traditional BBQ smoked brisket, which would pair nicely with the cheeses mentioned above. Alternatively, you could try a spice-heavy corned beef or a smoky pastrami, which would go well with a sharp, smoked cheese. If you're short on time, you could also use leftover brisket from a previous meal.

Assembly

Now for the fun part—assembling your burrito! Start by warming up your brisket, either in a pan on the stovetop or in the oven. If you're using leftover brisket, you may want to add a small amount of BBQ sauce to keep it from drying out. Once your meat is warmed through, it's time to build your burrito. Start with a large flour tortilla and layer on your cheese, adding a generous amount to ensure it doesn't get lost among the other ingredients. Then, add your brisket, followed by any other desired fillings such as rice, beans, salsa, or guacamole. Finally, wrap your burrito securely and enjoy!

Serving Suggestions

These hearty burritos can be served as a main course, paired with simple sides like a green salad or potato chips. If you're looking for something more substantial, they would go well with sides like baked beans, mac and cheese, or cornbread. Don't forget to offer extra BBQ sauce or hot sauce on the side for those who like it spicy!

Brisket and cheese quesadilla

A quesadilla is a Mexican dish, consisting of a tortilla folded in half and filled with cheese, meat, or vegetables. It is typically cooked on a griddle or skillet and then cut into wedges to serve. Here is a suggested method for making a delicious brisket and cheese quesadilla.

Ingredients

• Leftover brisket, shredded or sliced
• Tortillas
• Cheese: a mix of shredded smoked cheddar and Comté (or gruyere) is a good combination, but Monterey Jack or Pepper Jack are also suitable
• Butter
• Dijon mustard (optional)
• BBQ sauce (optional)

Method

First, warm up your leftover brisket in a skillet or pan on the stovetop. You can add a little BBQ sauce to add moisture to the meat if it has dried out. Once the meat is warmed through, remove it from the pan and set aside.

Next, lay out your tortillas and spread butter on one side of each. Place the buttered side face down in the pan and add a layer of cheese to the unbuttered side. Then, add a layer of shredded or sliced brisket, followed by another layer of cheese. Top with another tortilla, buttered side facing out.

Place a lid on the pan and cook the quesadilla for 3-5 minutes, until the tortilla is golden and the cheese has melted. Then, carefully flip the quesadilla and cook the other side until golden and crispy.

Remove from the pan, cut into wedges, and serve.

Tips and Variations

• Try adding a layer of Dijon mustard to the tortilla before adding the cheese for extra flavour.
• If you don't have shredded cheese, you can use thick slices, but shredded cheese tends to melt more evenly.
• For a lighter option, you could use low-fat cheese and reduced-calorie tortillas.
• You could also add other ingredients to your quesadilla, such as sliced peppers or onions, or serve with a side of salsa or guacamole.
• For a crispier texture, you could use a panini press to cook the quesadilla.

Frequently asked questions