Epcot Flower and Garden Festival<\/a> is here! The event kicked off today in what will be a 90 day extravaganza lasting all the way until May 30! It’s a wonderful event where you can learn gardening tips, get in touch with nature, and yes, eat delicious seasonal, fresh dishes.<\/p>\nThat’s where today’s recipe comes from. It’s the Burnt Ends Brisket Hash that can be found at The Smokehouse right outside the American Adventure Pavilion! It’s a very flavorful dish that you’re gonna want to make at home. Trust me!<\/p>\n
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Burnt Ends Brisket Hash<\/strong>
\nThe Smokehouse – Epcot Flower and Garden Festival<\/em><\/p>\nPickled Jalape\u00f1o Peppers<\/strong><\/p>\n\n- 1\/2 cup thinly sliced white onion<\/li>\n
- 1 cup sliced jalape\u00f1o peppers<\/li>\n
- 1 cup white vinegar<\/li>\n
- 3\/4 cup water<\/li>\n
- 3 tablespoons sugar<\/li>\n
- 1 tablespoon salt<\/li>\n
- 1 tablespoon black peppercorns<\/li>\n
- 1 dried bay leaf<\/li>\n
- 1 clove garlic<\/li>\n
- 1 teaspoon coriander seeds<\/li>\n<\/ul>\n
White Cheddar Cheese Fondue<\/strong><\/p>\n\n- 1 tablespoon butter<\/li>\n
- 1\/4 cup diced onions<\/li>\n
- 1 tablespoon all-purpose flour<\/li>\n
- 1 1\/2 cups heavy cream<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1\/8 teaspoon ground white pepper<\/li>\n
- 1\/8 teaspoon nutmeg<\/li>\n
- 1\/8 teaspoon hot sauce<\/li>\n
- 1 cup shredded aged white cheddar cheese<\/li>\n
- 1\/2 cup shredded mozzarella cheese<\/li>\n
- 2 tablespoons diced jalape\u00f1o pepper<\/li>\n<\/ul>\n
Burnt Ends Brisket Hash<\/strong><\/p>\n\n- 1 tablespoon canola oil<\/li>\n
- 1 medium white potato, diced<\/li>\n
- 1\/2 cup diced white onion<\/li>\n
- 1\/4 cup diced celery<\/li>\n
- 1\/4 cup diced poblano peppers<\/li>\n
- 2 tablespoons diced jalape\u00f1o peppers<\/li>\n
- 3 cups cubed smoked beef brisket<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/2 teaspoon black pepper<\/li>\n<\/ul>\n
For pickled jalapeno:<\/strong><\/p>\n\n- Place sliced onions and jalape\u00f1os in a medium-sized bowl.<\/li>\n
- Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan.<\/li>\n
- Cook over high heat until mixture boils.<\/li>\n
- Pour brine over onions and jalape\u00f1os.<\/li>\n
- Cover and refrigerate at least 24 hours.<\/li>\n<\/ol>\n
For white cheddar cheese fondue:<\/strong><\/p>\n\n- Melt butter in medium saucepan over medium heat.<\/li>\n
- Add onion and saut\u00e9 5-8 minutes, or until onions are translucent.<\/li>\n
- Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.<\/li>\n
- Add cream, salt, white pepper and nutmeg.<\/li>\n
- Cook over medium heat, stirring constantly, 5 minutes, or until simmering.<\/li>\n
- Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.<\/li>\n
- Add hot sauce.<\/li>\n
- Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.<\/li>\n
- Add diced jalape\u00f1o peppers.<\/li>\n
- Keep warm until ready to serve.<\/li>\n<\/ol>\n
For burnt ends brisket hash:<\/strong><\/p>\n\n- Heat canola oil in a large saut\u00e9 pan over medium for 5 minutes, or until oil is shimmering.
\nCarefully add potatoes.<\/li>\n - Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.<\/li>\n
- Add remaining vegetables and brisket.<\/li>\n
- Cook 3-5 minutes, until softened.<\/li>\n
- Season with salt and pepper.<\/li>\n<\/ol>\n
To serve:<\/strong><\/p>\n\n- Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalape\u00f1o peppers.<\/li>\n<\/ol>\n
Happy Cooking!<\/p>\n
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