Brisket Biscuit Recipe
Smoked brisket, spicy belly pickles and poblano-tomato sauce
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Ingredients
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Ingredients for Brisket Biscuit
Method
Directions for Preparing Brisket Biscuit
- 1
Prepare the Poblano-Tomato Sauce
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and chopped poblano peppers, cooking for another 3-4 minutes until softened. Stir in the diced tomatoes, salt, and black pepper. Simmer for 15-20 minutes until the sauce thickens.
- 2
Warm the Smoked Brisket
If the smoked brisket is cold, slice it into pieces and warm it in a skillet over low heat until heated through.
- 3
Assemble the Biscuit
Split the biscuits in half and layer the bottom half with warm brisket slices. Top with a generous spoonful of the poblano-tomato sauce and finish with spicy belly pickles. Place the top half of the biscuit on top.
- 4
Serve
Serve the brisket biscuits warm, optionally garnished with extra poblano-tomato sauce on the side.
