In case you were wondering what to do with your leftover brisket from Chris' previous post, and you just happened to have a jar of Cheez Whiz laying around, go with this stick to your ribs, bonus meal. A version of this dish, which Chris called Laredo, was one of his first meal idea contributions. He ate it growing up and described it as ground beef, beans, onions, tomatoes, and Cheez Whiz. I suppose a chili of sorts, but with the added indulgence of our favorite cheese product in a jar. It was just what a growing teenage boy needed.
On Sunday, Chris remade his brisket with only one change. I suggested he not strain the sauce, but instead keep all of the chunky goodness, but for the chipotle peppers. Those got pulled out to keep the heat down for the girls. In preparation for tonight's meal, the leftover sauce, about 16 oz, was jarred separately from the brisket, about 1 lb. Then tonight I shredded the brisket and prepared the following:
1 Sweet onion, diced
1 Red bell pepper, diced
2 Celery stalks, finely chopped
In a large rimmed pan, heat about 1 tbsp oil over medium heat. Add the onion, bell pepper and celery and sauté until slightly browned and softened. Add the brisket and then the sauce. Bring all to a simmer, cover and continue to simmer over low heat for about 15 minutes. Then add the Cheez Whiz... oh, about 1/2 cup. But you be the judge on how much you like. We like lots. Heat until the Cheez Whiz is incorporated.
I served the brisket laredo with white rice, as requested by Chris, and the pickled red onions on top, along with a few sweet potato tortilla chips on the side. What it lacks in visual appeal, it more than makes up for in flavor.