Brisket Bombs
Brisket Bombs, a Ultimate Beef Loving Texan beef recipe, ready in 95 minutes, serves 6.
Recipe Courtesy Of:
Cook Time: 1 hrs 35 mins
Servings: 6
Ingredients: 29
Ingredients
For the Brisket
For the crab filling
Optional Ingredients
Preparation
For the Brisket
-
Step 1
Cut the Brisket into 2-inch cubes.
-
Step 2
In a large bowl, season the beef cubes with salt, pepper, granulated garlic, and onion powder. Add granulated beef bouillon and 3 Tbsp. grapeseed oil. Place in fridge and allow the cubes to marinate for 30 minutes.
-
Step 3
In a pan, add remaining more grapeseed oil and sear all sides of the beef cubes until crusted.
-
Step 4
Transfer the beef to an Instant Pot.
-
Step 5
Pour the BBQ sauce, brown sugar, oil, butter, minced garlic, and parsley over the beef in the Instant Pot
-
Step 6
Cover the Instant Pot and pressure cook for 35 minutes.
For the crab filling
-
Step 1
Gently mix together the crabmeat, Worcestershire sauce, mayonnaise, Creole mustard, softened cream cheese, seafood seasoning, Creole seasoning, lemon zest, and lemon juice in a bowl.
-
Step 2
Season with salt, pepper, onion powder, and garlic powder.
-
Step 3
If desired, add finely chopped jalapeño for some heat. Set the filling aside.
Final Assembly
-
Step 1
Once the beef is done cooking, take it out of the Instant Pot and place it on a smoker or oven rack, separating the cubes.
-
Step 2
Make a small slit in each beef cube and stuff them with the prepared crab filling.
-
Step 3
Return the beef-stuffed-with-crab to the smoker for an additional 10-15 minutes to let the flavors infuse together.
-
Step 4
Before serving, drizzle each Brisket Bomb with Sriracha aioli and garnish with sliced green onions.
Nutrition Information
460 Calories; 264 Calories from fat; 29.6 g Total Fat (11.9 g Saturated Fat; 9.7 g Monounsaturated Fat); 135.1 mg Cholesterol; 1041.3 mg Sodium; 21.04 g Total Carbohydrate; 1.03 g Dietary Fiber; 25.8 g Protein; 2.2 mg Iron; 322.3 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 4.7 mg Niacin (NE); 0.2 mg Vitamin B6; 1.3 mcg Vitamin B12; 3.5 mg Zinc; 14 mcg Selenium; 59.7 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium, and Zinc; It is a good source of Riboflavin, Vitamin B6, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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