New Recipe: Chipotle and Sour Cream Braised Brisket And Potato Skins
For San Francisco Bay-area chef Brandon Rosen there’s no need to reinvent the Game Day wheel—you’ve just gotta shine it up and make it take you places. And that’s just what he did with these epic brisket topped potato skins. Using FAGE Sour Cream in the cooking liquid helps break down the brisket into melt-in-your-mouth territory, and evens out the heat from pureed chipotle and adobo chilies—leaving just enough of a kick to have you going back for another bite.
For the Brisket:
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 3 teaspoons fine sea salt
- 1 teaspoon dried oregano (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 pounds beef brisket
- 2 teaspoons olive oil
- 1 red bell pepper, seeded and finely diced
- 1 each sweet onion, diced
- 3 garlic cloves, minced or pressed
- ¼ cup FAGE Sour Cream
- 1 chipotle pepper in adobo, finely chopped, plus 2 tablespoons adobo sauce
- 1 cup beef broth
For the Potatoes:
- 5 large russet potatoes
- 1 tablespoon olive oil
- Fine sea salt
For Pickled Cabbage:
- ½ head red cabbage, thinly sliced
- 2 tablespoons lemon juice
- 1.5 teaspoon honey
- ¼ teaspoon fine sea salt
- 1½ cups shredded mozzarella cheese (6 oz.)
- 1 bunch green onions, thinly sliced
- ½ cup FAGE Sour Cream
- In a small bowl stir to combine brown sugar, garlic powder, onion powder, coriander, salt, oregano, if using, cumin, and chili powder. Be sure to add any remaining spice mix into the broth for cooking the brisket. Cut brisket in half, then sprinkle rub all over.
- In a medium skillet heat oil over medium heat. Sauté peppers, onion, and garlic until softened 6-8 minutes. Transfer mixture to a slow cooker and stir in sour cream, chipotle pepper, adobo sauce, and broth. Add brisket to slow cooker.
- Cover and cook until very tender, 6-8 hours. Break up brisket with 2 forks. Allow Brisket to cool in liquid until ready to use. (If desired you may also cook brisket in a pressure cooker for 1 hour and 20 min.)
- About 1 hour before brisket is done, preheat oven to 400℉. Line a large baking sheet with foil.
- Rinse and scrub potatoes well in cold water. Poke a few holes in each potato with a fork, then rub with oil and a little salt. Place on baking sheet and bake until cooked through, about 1 hour.
- For pickled cabbage, in a medium bowl toss to combine cabbage, lemon, honey, and salt. Set aside.
- When the potatoes are done, let sit until they are cool enough to handle but still hot. Cut potatoes in half and scoop out ⅔ of the potato flesh, leaving a layer of flesh attached to the skin.
- Increase oven temperature to 450℉.
- Place the potato halves on a rack set over the foil-lined baking sheet and bake, flipping once, until browned and crisp, 10-12 minutes per side.
- Fill potato skins with braised brisket. Coat the brisket with a small spoonful of the braising liquid. Top with cheese, place back on rack, and return to oven until cheese is melted.
- To serve, top with cabbage, green onion, and a scoop of FAGE Sour Cream.
This recipe was created with our partner ChefsFeed.