1Trim all the exterior fat off a flat cut brisket, then slice it into small chunks and toss it in your slow cooker.
2Pour over red enchilada sauce, fire roasted diced tomatoes, chipotle peppers, green chilies, honey, and seasonings (salt, onion powder, black pepper).
3Mix everything and cook on high for 4-5 hours or on low for 5-6+ hours.
4Once done, shred the fall-apart tender brisket directly in the pot and mix well.
5Prepare the blended queso sauce by combining cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, nutritional yeast, salt, and pepper.
6Pour over half-cooked pasta (shells are recommended) into the slow cooker with the brisket.
7Mix everything, then pour over the high protein cheese sauce.
8Stir everything up, cover, and let the pasta finish cooking and the sauce thicken.
9Toss in some cilantro for extra flavor and enjoy.
Ingredients
900 g flat cut brisket, fat removed
400 g can crushed fire-roasted tomatoes
120 g red enchilada sauce
200 g can chipotle peppers in adobo
45 g green chiles
60 g honey
1 Tbsp salt
2 tsp onion powder
2 tsp black pepper
672 g pasta, cooked to 50%
800 g 2% cottage cheese
100 g American cheese
150 g extra sharp cheddar cheese
80 g red enchilada sauce
5 g nutritional yeast
Salt
pepper
handful chopped cilantro
Equipment
slow cookerblendercontainers
Tips
Trimming all exterior fat from flat cut brisket makes it a super lean cut; you can ask your butcher to do this.
You can use any preferred cut of beef, but brisket has the best flavor-to-leanness ratio.
If you want less spice, remove the seeds from the chipotle peppers before adding.
Add 2-3 tablespoons of milk when reheating for creamier sauce.
Store in the freezer for several months and microwave for about 4 minutes to reheat.