John Pannell
recteq chefFrench Onion Brisket Burrito
Tender brisket simmered in rich French onion soup, layered with caramelized onions, melty cheese, and creamy horseradish sauce for an unforgettable meal.
20 min
Prep Time15 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your SmokeStone to MED HI.
- Step 2: In a small bowl add sour cream and horseradish. Whisk together until well combined. Add chives and whisk until well combined.
- Step 3: Add onions and butter to SmokeStone, cook and start to caramelize onions.
- Step 4: Add onion soup to half aluminium chef pan, add brisket to pan, and place on SmokeStone. Allow to warm up until steaming. Add caramelized onions to brisket pan and remove from SmokeStone.
- Step 5: Build each burrito by placing horseradish sauce, shredded cheese, hot brisket, and onions in the middle of the tortilla, then tightly rolling it up with both ends sealed.
- Step 6: Butter the burritos generously, place them on SmokeStone, and cook for 4-8 minutes a side until bread is golden brown. Flip and repeat until all cheese is melted and burrito is golden brown and toasted.
- Step 7: Remove from SmokeStone and let burritos rest for 4-5 minutes before slicing and serving.
Serving Size
Ingredients
- 1 cup(s) Sour Cream
- 1/4 cup(s) Horseradish
- 4 tablespoon(s) Chives, sliced
- 2 White Onions, sliced
- 4 tablespoon(s) Butter, sliced
- 1 tablespoon(s) Ben's Heffer Dust
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 pound(s) Brisket, cooked & shredded
- 1 French Onion Soup Can
- 4 Flour Tortillas (Burrito Size)
- 12 ounce(s) White Cheddar Cheese, shredded
- 4 tablespoon(s) Butter, softened
Chef Pairings
Serve hot with crispy fries, kettle chips, or a dill pickle spear for a hearty lunch or satisfying game-day meal.