Nutrition Facts

Serving Size 262 g

(Approx. 6 Servings)

Amount Per Serving

Calories	540	Calories From Fat	240

% Daily Value*

Total Fat 27 g	42%

Saturated Fat 13 g	65%

Trans Fat 0.0 g

Cholesterol 85 mg	28%

Sodium 1380 mg	58%

Total Carbohydrate 44 g	15%

Dietary Fiber 3 g	12%

Sugars 14 g

Protein	28 g

Vitamin A 8%	•	Iron 20%

Vitamin C 10%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Burnt Ends Brisket Sandwich

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 Lb H-E-B Smokehouse Mesquite Smoked Beef Brisket

2 Tsp grapeseed oil

1/2 cup(s) sweet onion, finely diced

3/4 cup(s) water

1 cup(s) H-E-B Specialty Series Bacon Bourbon Barbeque Sauce

5 Oz sharp cheddar cheese, 6 slices

6 English muffins

4 Oz bread and butter pickles

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Instructions

Heat a heavy skillet on medium-high until very hot (cast iron works great for this).

While skillet is heating, cut sliced brisket into smaller bite size pieces. Carefully drop into very hot pan. Break brisket apart with a spoon as it heats up and begins to brown.

Continue to stir, break apart and brown well, about 7 to 8 minutes.

Stir in onions, add water, cover and cook 2 minutes. Reduce heat to medium-low and add BBQ sauce.

Cover and simmer until water has evaporated and meat becomes tender and is coated with sauce, about 20 minutes.

Split and toast English muffins lightly under broiler or in a toaster.

Place bottom of English muffins on a baking tray with a slice of cheese on each. Heat in 350ºF oven for 2 to 3 minutes, just to melt cheese.

To assemble each sandwich, place brisket on top of melted cheese and and add pickles and toasted English muffin top.