Ree Drummond's Smoked Brisket Queso | The Pioneer Woman

Ree Drummond makes a tender braised beef brisket to pair with her creamy queso dip 😋 #ReeDrummond #ThePioneerWoman #FoodNetwork #Brisket #Queso Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3uhQHU4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoked Brisket Queso RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 day 7 hr 50 min (includes marinating time) Active: 35 min Yield: 16 servings Ingredients 2 tablespoons olive oil 1 white onion, diced 2 jalapeños, diced One 10-ounce can diced tomatoes with green chiles One 2-pound block processed cheese, such as Velveeta, cubed 3 tablespoons whole milk One 10-ounce bag frozen fire roasted corn 1 pound Braised Beef Brisket, recipe follows Bottled barbecue sauce, for drizzling 1 cup pico de gallo (homemade or store-bought) 1/4 cup chopped fresh cilantro Tortilla chips, for serving Braised Beef Brisket: Two 10.5-ounce cans beef consommé 1 1/2 cups soy sauce 1/2 cup fresh lemon juice 2 tablespoons liquid smoke 5 cloves garlic, chopped 10 pounds beef brisket Bottled barbecue sauce, for serving Directions Heat the oil in a large pot over medium-high heat. Add the onion and jalapeños. Cook, stirring, to soften the vegetables, about 5 minutes. Stir in the diced tomatoes and green chiles, processed cheese, milk and corn. Lower the heat to medium-low. Cook, stirring often, until everything comes together, 7 to 10 minutes. To serve, put a few spoonfuls of the Brisket into a bowl. Ladle the desired amount of queso on top, then finish with more Brisket, a drizzle of BBQ sauce, pico de gallo and cilantro. Serve with chips. Braised Beef Brisket: Combine the beef consommé, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan. Place the brisket in the marinade, fat side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours. Preheat the oven to 300 degrees F. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Shred the brisket with two forks in the pan. You may store the pan in the fridge for up to 2 days or freeze for later use. If fat collects and hardens at the top, remove and discard. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Smoked Brisket Queso | The Pioneer Woman | Food Network https://youtu.be/IDq-QySjJHU