Directions
- 1Trim exterior fat off the brisket and slice it into small chunks.
- 2In the slow cooker, toss the brisket with red enchilada sauce, fire-roasted diced tomatoes, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper. Mix well.
- 3Cook on high for 4-5 hours or low for 5-6+ hours.
- 4Shred the brisket in the pot and mix well.
- 5Add half-cooked pasta (shells are used in the video).
- 6Pour the high-protein cheese sauce over the pasta and brisket mixture.
- 7Stir everything and cover to let the pasta finish cooking and the sauce thicken for 20-25 minutes on high.
- 8Toss in some cilantro for extra flavor.
Ingredients
- 900 g flat cut brisket, fat removed
- 120 g red enchilada sauce
- 400 g crushed fire-roasted tomatoes
- 200 g chipotle peppers in adobo
- 45 g green chiles
- 60 g honey
- 1 tbsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 672 g pasta, cooked to 50%
- 800 g 2% cottage cheese
- 100 g American cheese
- 150 g extra sharp cheddar cheese
- 80 g red enchilada sauce
- 5 g nutritional yeast
- 1 handful cilantro
- 120 ml milk
Equipment
slow cookerknifeforksmeasuring spoonsmeasuring cups
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