Chef David Gauthier brings us some of his famous brisket from Smoky Rose to make grilled cheese sandwiches.
Brisket Grilled Cheese
1 (3-pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
3/4 cup packed brown sugar
Preheat the oven to 325 degrees F (165 degrees C).
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing.
8 slices of thick cut sourdough
Butter, room temp
4 slices of cheddar
4 slices of Havarti
12 oz (2cups) chopped brisket
4 tbsp bbq
Preheat griddle or cast iron skillet over medium to low heat.
Butter one side of each of the slices of bread.
Place one slice of bread butter side down. Layer the cheddar, brisket and bbq on the top of that.
Butter side down on the other piece of bread and top with Havarti
Place the bread in the skillet. Cook on medium low for 3-4 mins or until golden brown.