Green Chili Stew w/ left over Brisket ala Rudy's

[craigbrown]

This is my first contribution to the recipe pages. I would like to pay tribute to the lessons learned about cooking Brisket from Amazing Ribs. I use a Backwoods Smoker Chubby 2 and Fireboard Drive 2 thermometer & fan for temperature control. I use pink butcher paper to wrap at ~ 175 to 180 because I value a well set Bark. I generally smoke the Brisket with Hickory. The equipemnt reviews on the site are excellent!

Rudy's is a really good Texas Roadhouse BBQ joint (Started in San Marcos I believe) now with restaurants in many Texas cities. Old style brisket, ribs, pork and some of the best sides of any BBQ joint I have ever visited. One of my favorite sides is their Green Chili Stew made with brisket. This is my effort to recreate it as a way to use left over brisket. This recipe is expandable depending on how much brisket you have to use or how many servings you need. This recipe will make 4 generous servings, or you can serve as a side

Prep time is ~ 10 minutes and cook time is ~ 2 hours more or less. You want to cook it long enough to let the brisket break down into small pieces that will disperse through out the stew. This adds a smokiness to the stew that can't be beat.

Ingredients
1 large sweet onion
1 large jalapeno (Optional if you don't like spicy food)
2 handfuls of mini carrots or the equivalent
2 medium sized potatos into bite size chunks.
1 pt Beef Broth or more
2 7 0z cans chopped green chilis ( your preference mild or hot)
1 can diced tomatos
i can pinto beans
1 good size chunk of Smoked Brisket
Oil for sauteing the vegatables
Season to taste after the stew has cooked for at least an hour

Prep
chop onion and Jalapeno into course or medium size pieces
peel & cube potatos into bite size chunks
Remove fat from the Brisket, cut into bite size pieces.

Cook
In a large pot or dutch over,
Saute the onions and peppers until soft
Add the broth, chilis, & tomatos bring the mixture to a soft boil
Add the cubed potators & cut up brisket
Add water to cover. Bring to a soft boil
Add the canned beans

Let cook for a time. skim the fat / oil off the top.
Taste the mixture. you should season sparingly as the Brisket rub and seasonings in the tomatos and beans will season the broth. I added less than a tsp of salt and no pepper.
Let the stew cook down for another 30 minutes. I used a potato masher to mash some of the potatos & beans to thicken the broth.
continue to simmer and skim the fat / grease prior to servings.

We ate this as a meal with crusty garlic bread.

I neglected to take pictures, but afterwards decided to share this because I regularly search the site for recipes and tips.

Enjoy,

Craig

[N227GB]

I enjoy Rudy's. It's a great place to have some delicious brisket and fill up the car with gas.

[craigbrown]

Rudy's at some unremember crossroad North of San Antonio was my first visit probably in the mid 90's. I was surprised at the long tables / community seating and the brick smoker right behind the meat cutting tables. I remember standing in a long line on that Saturday evening. I used to buy their Rudy's sauce until I finally figured out how to make a sauce i liked better. My other favorite side is the creamed corn. I hope you will try and enjoy the green chili stew ala Rudy's

[Alan Brice]

Every time I make a couple of racks of ribs, PB, briskie, I will cook up a bag o beans w/carrot, celery n onion. All of the left overs, bones n all will go into the bean soup. After the Mirepoix has slow cooked a couple hours(15 min hard boil first), I will have a small bowl to see where things stand, Then I will add all the bones and meat w/quarter cup of ACV(to draw the calcium from the bones), a jalapeno or Chipolte peppers and taste as I cook. Usually 10-12 hours. Bonesy always added bourbon and Guinness X-tra Stout. DEELISH!

[Mosca]

That’ll work!