- Do you want to find out how to make
this gooey brisket baked grilled cheese sandwich?
Stay tuned, I'll show you how.
(soft music)
Hey, everybody.
(upbeat music) I'm here in the Test Kitchen
at Certified Angus Beef.
And I'm gonna show you
a little different way to cook some brisket.
A lot of times you think, brisket, barbecue.
You love the flavor, but maybe you don't have a smoker,
or you just don't have the time.
What else can you do with it?
Well, I'll show you a way to use the Instant Pot,
to make a Instant Pot grilled cheese sandwich,
so that you'll use this brisket, pressure-cook it,
shred it to fill out that grilled cheese,
and really make it a meal.
We'll start with peeling
(knife thudding) and slicing a red onion.
I like red onion,
because of the flavor has a bite to it,
and they give off a deep maroon color.
When we cut these into slices,
(knife thudding) there's no need
to cut them super thin,
since they'll be pressure-cooked,
and therefore become extremely tender,
(knife thudding) no matter what.
Mince up a couple of fresh cloves of garlic,
as well as some chipotles in adobo.
I like to leave the seeds in the chipotles for the heat,
(knife thudding) but you can remove them,
if you want to bring down the spice level.
Cut the brisket into two-inch cubes.
This will help it cook quickly,
since there's more surface area exposed,
during the pressure cooking.
Season generously with some kosher salt,
and fresh cracked pepper. (tool grinding)
Make sure to move the cubes around,
so that you get it even-seasoned on all sides.
Turn the Instant Pot to the Saute setting,
and set to More,
and preheat in order to sear the beef.
Then add a little oil.
Make sure the Instant Pot (oil sizzling)
is good and hot, before adding your beef.
You're gonna want to get a good sear on this beef,
(oil sizzling) on at least two sides,
to help develop flavor, and create a good fond in the pan.
Make sure to work in batches.
Adding too much beef all at once will cool down
the cooking surface, and you won't get a good sear.
This step is crucial in developing a rich flavor,
in those cubes of brisket. (oil sizzling)
Once the beef has a really nice sear,
reserve to a clean sheet pan or plate.
Add the onion, garlic, and chipotle to the pan,
and begin to scrape up (oil sizzling)
the brown bits from the bottom.
The onion will help to pick up the fond,
and begin to release its juices.
Now, in with some brown sugar, tomato paste, and beef broth.
This will create a nice sauce to cook the brisket in,
and it's similar to a makeshift barbecue sauce,
but it's much thinner and less likely to burn to the pan.
Return the beef and any of its juices,
back to the Instant Pot.
Securely fasten the lid, (lid snapping)
and it's time to get cooking.
Pressure-cook this on high for one hour, then,
naturally depressurize, for about 20 minutes.
While I allow this to depressurize,
I'm gonna move on to building the sandwich.
I'm using a nice sourdough bowl,
that I'm gonna hand-slice.
You can use pre-sliced bread,
but you'll want to make sure
the slices are relatively thick,
in order to hold up to this hearty sandwich.
We'll butter and toast the bread in a preheated oven (450°F),
to get a nice crisp,
on what will be the outside of the sandwich.
Make sure to cover the bread generously with butter.
This isn't the time to hold back.
Once the bread has become a nice, crisp golden brown,
flip the toast,
because that's gonna be the exterior of the sandwich.
We'll construct this by using two slices of white American,
on four of the toast slices,
and two slices of Pepper Jack,
on each of the other four slices.
Both of these cheeses melt exceptionally well,
and the Pepper Jack adds a little more heat to the sandwich.
Once the Instant Pot is depressurized,
use two forks to shred the brisket,
making sure to coat it with all that cooking liquid.
That sauce has so much flavor in it,
and will help to keep the beef juicy,
when it goes back into the oven.
Top four of the toast slices with the shredded brisket.
The American cheese will create a barrier
between the brisket and the bread.
Now finish with the other cheesy toast slices.
We'll get this into our preheated 450 degree oven,
to melt the cheese.
We let this bake for about five minutes,
then we'll give them a quick flip,
and back in the oven for another five minutes,
to finish melting the cheese,
and make sure that toast is nice and crispy.
Look how gooey, but still crispy, these sandwiches are.
You might want to cut them in half,
to be able to tackle this big of a sandwich.
Mm. Look at that.
It's a grilled cheese,
packed full of delicious shredded beef brisket.
Thanks for watching,
and joining me here in the Test Kitchen
at Certified Angus Beef.
Remember to like and subscribe, and we'll see you next time.
(upbeat music)