Cheddar Cheese Cakes with Brisket and Chipotle Cream Sauce - House-Autry

Chicken & Poultry
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Cheddar Cheese Cakes with Brisket and Chipotle Cream Sauce

Cheddar Cheese Cakes with Brisket and Chipotle Cream Sauce

Cook Time: 50 minutes
Servings: 4-6

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Cheddar Cheese Cakes with Brisket and Chipotle Cream Sauce

Creamy, stone ground grits with cheddar cheese make the perfect base for savory brisket and a spicy cream sauce.

Ingredients

  • 2 1/2 lbs. prepared beef brisket, trimmed and sliced 1/2" thick if needed
  • 6 eggs, medium to large, poached
  • 1 cup uncooked House-Autry Stone Ground Yellow Grits
  • 4 cups water
  • 1 tsp salt
  • 1/4 cup butter, unsalted
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1/3 tsp garlic powder
  • Oil for frying
  • 1 cup yogurt, plain
  • 1-2 small chipotles in adobo sauce, seeds removed
  • 1 clove garlic
  • Juice of 1 lime
  • Salt to taste

Directions

Make the cream sauce. Combine all sauce ingredients in a blender and blend until the sauce has a smooth, creamy consistency. Adjust taste to desired level of heat. If needed, refrigerate for a few minutes to thicken it up. Bring to room temperature before serving.

Preheat oven to 200°F.

Reheat brisket, cover tightly in an oven-safe dish and keep warm in oven until ready to serve.

Make grits according to directions, adding any additional ingredients when grits are almost done. Coat a 6-cup muffin pan with cooking spray. Spoon ¼ cup grits into each cup; pat down to smooth top. Cover and chill at least 4 hours. Remove cakes from pan and season with salt and pepper. Fry in a large skillet with oil over medium-high heat 3 minutes on each side or until golden brown. Keep warm in oven, uncovered.

To serve, place cake in center of plate and top with brisket. Then layer a poached egg on brisket and spoon room temperature chipotle cream sauce over top. Serve immediately.

Products used in this recipe:

Yellow Stone Ground Grits

Yellow Stone Ground Grits

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