Thursday, October 24, 2013

Brisket & Asiago Pocket

If you have not had a chance to taste the wonderful flavor of Asiago Cheese yet I would recommend you try some.  It has a very different flavor that lingers like any good cheese will.  Of course that may just be my opinion.  I happen to enjoy cheese.  This is another quick and easy meal made from left over pulled brisket that had been cooked in my crock pot.  It went very well with the Sunday afternoon football game.

1 large red pepper chopped
1 medium onion chopped
2 jalapeno peppers chopped
6 cloves garlic minced
2 tbs Worcestershire sauce
1/4 teaspoon liquid mesquite smoke
2 large tomatoes diced
1 tbs Salt and 1 tbs pepper
1/4 cup mesquite seasoning

6 cups pulled beef brisket
2 1/2 cups shredded asiago cheese
4 pita pocket bread

Saute pepper, onion and garlic in large skillet for 2 to 2 1/2 minutes until slightly tender.  Add sauce and smoke stirring gently.  Stir in tomatoes and seasonings allowing to slightly warm. Slowly fold in brisket with vegetables.  Cover and simmer on low stirring only occasionally for 10 minutes.

While meat is simmering cut 4 pita pocket bread slices lengthwise down the center.  Locate the opening line down the top of the bread and gently slice open with a sharp pointed knife.  Avoid puncturing the exterior of the bread if possible.  Drop a sprinkle of asiago cheese on the bottom of the bread. Place approximately 1 1/4 cups of meat into each pocket and top with another sprinkle of cheese.


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