"Beef brisket is the perfect canvas for all the nacho toppings," says the host of Bizarre Foods and the digital series AZ Cooks

By People Staff
January 23, 2018 12:00 PM
Advertisement
Greg DuPree

“I love this recipe because the deep beefy flavor of brisket is the perfect canvas for all the nacho toppings,” says the host of Bizarre Foods and the digital series AZ Cooks

Andrew Zimmern’s Brisket Nachos with Avocado Salsa

2 lbs. beef brisket
½ tsp. black pepper
2 tsp. kosher salt, divided
2 garlic cloves, smashed
2 cups beef broth
2½ cups chopped yellow onions, divided
½ lb. tomatillos
2 garlic cloves, minced
2 serrano chilies, seeded and minced
½ tsp. granulated sugar
½ cup, plus 3 Tbsp. fresh cilantro leaves, divided
1 ripe avocado, pitted
2 Tbsp. fresh lime juice
1 (9-oz.) pkg. tortilla chips
8 oz. sharp cheddar cheese, shredded

1. Place brisket, fat side up, in a 6-quart slow cooker. Season with pepper and 1 teaspoon salt. Top with smashed garlic, broth and 2 cups of the onions. Cover, and cook on low until brisket is fork tender, 7 to 8 hours. Cut brisket into cubes, and toss with ½ cup of the cooking liquid.

2. Remove husks from tomatillos; rinse and cut into quarters. Combine tomatillos, minced garlic, chilies, sugar, 3 tablespoons cilantro and remaining 1 teaspoon salt and ½ cup onions in a food processor. Pulse until all ingredients are finely chopped and well-combined (do not over-puree). Spoon into a medium bowl. Using a fork, mash the avocado and lime juice into the sauce. Refrigerate salsa until ready to serve.

3. Preheat oven to 500°. Scatter tortilla chips on a baking sheet. Sprinkle with your favorite toppings (like sliced red onion, diced tomatoes, black beans and/or pickled jalapeño slices) and half of the cheese. Top with the chopped brisket and remaining cheese. Bake until cheese is fully melted, 6 to 8 minutes. Sprinkle with remaining ½ cup cilantro, and serve with tomatillo-avocado salsa.

Serves: 6
Active time: 25 minutes
Total time: 7 hours, 25 minutes

Food Hack: Make it ahead! After cooking the brisket, transfer the meat and broth (it’ll prevent the beef from drying out) to a large bowl. Cover and chill until ready to serve.

Bizarre Foods with Andrew Zimmern premieres January 23 at 9/8c on Travel Channel.