BBQ Smoked Brisket Dirty Rice
A Texas-Cajun fusion using leftover smoked brisket and beef stock.
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Ingredients
- 2 cups Leftover smoked beef brisket, chopped
- 1 1/2 cups Long-grain white rice
- 3 cups Beef stock
- 1/2 cups Chicken livers, finely minced
- 1 medium Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Vegetable oil or brisket fat
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
Heat the oil or brisket fat in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the minced chicken livers and cook until browned and slightly crispy, as this provides the traditional 'dirty' color and depth.
- 3
Stir in the onion, bell pepper, and celery (the Holy Trinity) and sauté until the vegetables are softened and translucent.
- 4
Add the minced garlic, Cajun seasoning, and chopped smoked brisket, stirring for 2 minutes to render any remaining fat from the meat.
- 5
Pour in the long-grain white rice and toast it with the meat and vegetable mixture for 1 minute until fragrant.
- 6
Add the beef stock and Worcestershire sauce, scraping the bottom of the pot to release any flavorful browned bits.
- 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
- 8
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and garnish with fresh parsley before serving.
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