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SERVES 4

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This recipe takes the classic and beloved grilled cheese sandwich, and elevates it with big, beefy flavor. Tender, juicy brisket is seared, then cooked in an instant pot with chipotle peppers, red onion and garlic. The meaty mixture is then added to toasted sourdough bread and topped with cheese. Perfection!

INGREDIENTS:

• 2 pounds Certified Angus Beef ^® brisket flat, cut into 2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon canola oil
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 2 chipotles in adobo sauce, minced (1/3 cup)
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons brown sugar
• 8 slices rustic sourdough bread
• 3 tablespoons butter, at room temperature
• 8 slices white American cheese
• 8 slices pepper jack cheese

INSTRUCTIONS:

1. Set Instant Pot to Sauté and add oil. Season brisket with salt and pepper and sear in batches, reserving seared pieces to a clean plate.
2. Add onion, garlic and chipotle to the pot and sauté for 1 minute. Stir in tomato paste and sauté one more minute, followed by beef broth and brown sugar. Bring to a boil while scraping up any brown bits from the bottom.
3. Return brisket to simmering liquid, affix lid and set instant pot to Pressure-Cook High for 1 hour. Allow to naturally depressurize for 20 minutes before using manual release valve. Toast bread while waiting to depressurize.
4. Preheat oven to 450°F. Butter one side of each slice sourdough bread. Place on a baking sheet with buttered side up and bake 10 minutes. Remove from oven, flip bread slices and top four with American cheese (two slices each) and four with pepper jack (two slices each).
5. Using two forks, shred brisket and divide among the American cheese topped toast. Complete sandwich with pepper jack bread slices and place back in oven 5 minutes, flip each sandwich and bake an additional five minutes.

Certified Angus Beef