Leftover brisket? I love turning leftovers into another meal and making it seem like an original. Adding a savory-sweet tomatillo jam pairs perfectly with the spicy, tangy brisket. Top with sour cream and chopped chives. Serve with a side of greens.
Loaded Brisket Baked Potato and Tomatillo Jam
- 1lb tomatillos
- 1/4 cup sugar
- ½ cup minced shallots
- Juice and zest of 1 lime
- ½ tsp. salt
- 6 large russet potatoes, washed and dried
- About 1 tablespoon extra-virgin olive oil
- Salt
- Sour cream
- Fresh chives, minced
Tomatillo Jam
Remove and discard the papery husks from the tomatillos. Rinse them well and then chop roughly. Toss the chopped tomatillos into a bowl with the sugar. Let them sit at room temperature for about 1 hour, stirring once or twice during this time. Heat a large non-stick skillet over medium-high heat. Add the tomatillos, any accumulated juices and the shallots. Cook, stirring frequently for about 15 minutes, or until the jam has thickened and the tomatillos are almost broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomatillo jam can be stored in an airtight container in your refrigerator for about 1 week.
Bake the potatoes. Pre-heat your oven to 350 degrees. Using a fork, poke several holes all over the surface of the potatoes. Lightly coat the potatoes in the olive oil and sprinkle with salt on all side. Place the potatoes directly on your middle oven rack. On the lower rack, place a baking sheet or piece of aluminum foil to catch any drips. Bake for 60-70 minutes. The flesh should be soft and a small knife should go into the potatoes easily.
Assemble the baked potatoes. Cut a slit into the top of each potato and then gently squeeze together the ends to create an opening. Stuff some of the shredded barbecue beef into each potato. Top with the tomatillo jam, a dollop of sour cream and some minced chives. Serve immediately.
Adapted from: Floating Kitchen
