Beef Brisket Sliders with Chili

Beef Brisket Slider with Chili

 

With this post, I’m finally living up to the blog name. I’ve been experimenting with Sous Vide cooking for a few months now, but haven’t wanted to post blogs about it until I had really experimented with the technique. And don’t worry, I’m also including instructions for bbqing the brisket here, for those without Sous Vide equipment. For those who don’t know the term, Sous Vide is a method for cooking food in vacuum sealed bags (think FoodSaver bags, etc) in a low temperature water bath for very long periods of time. It keeps the meat incredibly juicy and amazingly tender. This brisket I cooked for 2 days, and I’m working on a short rib recipe that I’m cooking for 3 days, which should appear on Wednesday if all goes according to plan. Which it rarely does, but we can hope. This recipe is great for a Labor Day bbq, however you cook your brisket. The best part about it is actually the chili, which is a hot dog and chiliburger style chili. It’s amazing, and the leftovers are definitely going on some hot dogs with nacho cheese for lunch today. And without further gilding the lily, and no more ado, I present my first sous vide recipe.

Cook the brisket to your personal preference. Whether you bbq it (grill indirect, with a good rub, for 5 to 8 hours, until tender enough to shred with your fingers), smoke it (smoke at 200°F for 5-6 hours, until you reach an internal temp of 185°F), or Sous Vide it (142°F for 48 hours, then smoke at 200°F for 1 hour), you need to cook the brisket for a long time to break it down so it’s tender enough to be easily bitten through for a sandwich. Once it’s cooked, you want to make sure to tent it with foil and rest at least 10 minutes for juices to redistribute before slicing for sandwiches.

BeefBrisketSliderswithChili-5

Meanwhile, start the chili. I got this recipe from Serious Eats, though I added a significant amount of spices to it for flavor. If you have dried chilies, put them in a microwave safe bowl and cover with water. Microwave 2 minutes, let soak 10 minutes, remove from water, and remove stems, and blend in a blender or with an immersion blender, adding soaking water to keep texture loose. If you have fresh chilies, just remove stem and throw in a blender with a little water.

BeefBrisketSliderswithChili-3

Melt the butter over medium-high heat in a dutch oven or large saucepan. When the foaming subsides, add onions and cook 5 minutes, then add garlic and cook for 1 more minute. I forgot to take a photo here, unfortunately. Next add the ground spices and oregano and cook, stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy sauce, anchovy, and sugar, and cook, stirring frequently, until paste begins to stick to the bottom of the pan, about 1 1/2 minutes.

BeefBrisketSliderswithChili-1

Remove pan from heat and add 2 cups chicken broth. Scrape up any browned bits from the bottom of the pan. Add ground beef and break up with a whisk until the mixture is evenly mixed. This makes for the fantastic burger-topping chili, and it’s crucial that you don’t brown the meat first because that causes large clumps to form. Add the rest of the chicken stock and turn heat to medium-high. Cook, whisking frequently, until simmering, then cover with lid slightly ajar and reduce heat to low. Cook for 75-90 minutes, stirring occasionally, until mixture is thick and intense.

BeefBrisketSliderswithChili-2

Combine masa harina or cornstarch (I couldn’t find masa harina easily, so used cornstarch) with 2 tablespoons of water in a small bowl, mix until there are no clumps, and add to the chili. I left the Frank’s Red Hot and bourbon out from the original recipe for people who don’t like anything spicy, but if you’d like those flavors, feel free to add in a tablespoon of each here.

Slice the beef, layer on sandwich rolls, ciabatta rolls as I used, or any other form of burger, sandwich, or slider bread. Top with cheese slices, and broil in the oven until cheese is melted.

BeefBrisketSliderswithChili-6

Top with chili and serve!

Beef Brisket Slider with Chili

Beef Brisket Sliders with Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 18 sliders
Ingredients
  • For the sandwich
  • 1 flat-cut brisket, 5-6 pounds
  • 4 tablespoons bbq rub
  • 18 rolls or slider buns
  • 18 slices Cheddar or American cheese

  • For the chili
  • 2 dried Ancho chiles
  • 1 fresh Anaheim chili, stem removed and cut into strips.
  • 1 fresh Poblano chili, stem removed and cut into strips
  • 2 tablespoons butter
  • 1 medium yellow onion, diced fine (about 1½ cups)
  • 4 cloves garlic
  • 1 tablespoon whole cumin seed, toasted and ground
  • 1 tablespoon smoked spanish-style paprika
  • 2 teaspoon coriander seed, toasted and ground
  • 4 whole cloves, toasted and ground
  • 1 whole star anise, toasted and ground
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 2 teaspoons soy sauce
  • 1 anchovy filet, minced (optional)
  • ½ teaspoon Marmite (optional)
  • 1 teaspoon sugar
  • 1½ pounds 80/20 ground chuck or short rib
  • 1 quart chicken stock
  • 2 tablespoons masa harina or cornstarch
  • 1 tablespoon Frank's Red Hot (optional)
  • 1 tablespoon bourbon (optional)
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground black pepper
Instructions
  1. Cook the brisket to your personal preference. Whether you bbq it (grill indirect, with a good rub, for 5 to 8 hours, until tender enough to shred with your fingers), smoke it (smoke at 200°F for 5-6 hours, until you reach an internal temp of 185°F), or Sous Vide it (142°F for 48 hours, then smoke at 200°F for 1 hour), you need to cook the brisket for a long time to break it down so it's tender enough to be easily bitten through for a sandwich. Once it's cooked, you want to make sure to tent it with foil and rest at least 10 minutes for juices to redistribute before slicing for sandwiches.
  2. Meanwhile, start the chili. Put the dried chilies in a microwave safe bowl and cover with water. Microwave 2 minutes, let soak 10 minutes, remove from water, and remove stems. Add to a blender along with fresh chilies and 1 tablespoon of the reserved soaking water. Blend until smooth
  3. Melt the butter over medium-high heat in a dutch oven or large saucepan. When the foaming subsides, add onions and cook 5 minutes, then add garlic and cook for 1 more minute. I forgot to take a photo here, unfortunately. Next add the ground spices and oregano and cook, stirring frequently, until aromatic, about 1½ minutes. Add tomato paste, soy sauce, anchovy, and sugar, and cook, stirring frequently, until paste begins to stick to the bottom of the pan, about 1½ minutes.
  4. Remove pan from heat and add 2 cups chicken broth. Scrape up any browned bits from the bottom of the pan. Add ground beef and break up with a whisk until the mixture is evenly mixed. This makes for the fantastic burger-topping chili, and it's crucial that you don't brown the meat first because that causes large clumps to form. Add the rest of the chicken stock and turn heat to medium-high. Cook, whisking frequently, until simmering, then cover with lid slightly ajar and reduce heat to low. Cook for 75-90 minutes, stirring occasionally, until mixture is thick and intense.
  5. Preheat broiler to high.
  6. Combine masa harina or cornstarch with 2 tablespoons water in a small bowl, mix until there are no clumps, and add to the chili. Add salt and pepper. Stir until well combined.
  7. Slice the beef thin, cutting in half lengthwise if making sliders for easier stacking, then layer on rolls. Top with cheese slices, broil in the oven until cheese is melted. Top with chili.

 

{ 5 comments… add one }
  • Shelley @ Two Healthy Kitchens September 5, 2013, 5:37 pm

    I am crazy-jealous that you have sous vide equipment – so cool! I love your excellent, clear instructions and technique descriptions. Also, I just flat-out love really good chili dogs (a guilty pleasure, to be sure!). Great post!

    Reply
    • Cooking Madly September 5, 2013, 6:36 pm

      You might want to google Sansaire, it’s a sous vide kickstarter, it’s a proper immersion circulator for $199 instead of the $399 or so that the PolyScience ones cost. Thanks for the compliments! I do my best to have helpful instructions and photos so I bring a little more than a simple recipe to a blog post. And yes, the chili recipe in there is GREAT for chili dogs… and I’d highly recommend looking into the Modernist Cuisine method with sodium citrate for making amazing cheese sauce to put over them.

      Reply
      • Shelley @ Two Healthy Kitchens September 6, 2013, 12:53 pm

        Hey, thanks a million for the suggestion of Sansaire – much more affordable! Oh – and double-thanks for the tip on Modernist Cuisine’s cheese sauce method. I love Modernist Cuisine but haven’t gotten to that. (Seems I spend more time driving to soccer practice than delving into Modernist as much as I really wish I could!) 😀

        Reply
        • Cooking Madly September 6, 2013, 1:09 pm

          Glad to help on the Sansaire, I love what they’re doing to make sous vide affordable. I agree on the Modernist Cuisine… really I haven’t done that much with it either. Some bbq sauces (to mixed reactions) and the cheese sauce are my main attempts from it. I also love what the ChefSteps.com site is doing, which is Modernist but seems a little more … sane in terms of number of steps. I’m going to give their cornbread and french fries (and possibly poutine) a try in the next few weeks. I may make it a goal to try one Modernist recipe a week, just to stretch myself.

          Reply
  • Shelley @ Two Healthy Kitchens September 6, 2013, 1:16 pm

    Definitely gonna check out ChefSteps, especially if they have good poutine! (I unabashedly admit that I need the quick and easy version of things these days!) And I TOTALLY hope you take the Modernist challenge – I can’t wait for updates! Do it!!!! 😀

    Reply

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