Loaded Brisket Nachos (Edit recipe)

Slow Cooked Brisket

1. Preheat the oven to 300°F.
2. If needed, trim any thick, hard fat from the brisket. Leave some fat—it adds flavor.
3. Generously season the brisket on all sides with the meat seasoning.
4. Place the brisket in a Dutch oven.
5. Pour beef broth into the bottom of the pot (you’re not submerging the meat, you just want to cover the bottom).
6. Add Worcestershire sauce and liquid smoke.
7. Cover the Dutch oven tightly with foil, then place the lid on top of the foil.
8. Cook in the oven for about 4 hours, or until the brisket reaches 195–205°F and pulls apart easily.
9. Remove from the oven and let rest for 20–30 minutes.
10. Shred or chop once cooled slightly, or keep whole, wrap tightly, and refrigerate if making ahead.

Assembling the Brisket Nachos

1. Melt the butter in a sauté pan or cast-iron skillet over medium heat.
2. Add the chopped onion and sauté for 1–2 minutes until softened.
3. Add the cooked brisket and warm through. You’re just heating it up and letting it soak up that buttery, oniony goodness.
4. Line a baking sheet with parchment paper.
5. Spread out a generous layer of thick tortilla chips.
6. Spoon the warm brisket and onion mixture evenly over the chips.
7. Pour the nacho cheese sauce over the chips.
8. Sprinkle over shredded cheddar and Monterey Jack cheese.
9. Add any bake-friendly toppings like black beans, jalapeños, and scallions.
10. Bake at 375°F for 10–15 minutes, until the cheese is fully melted and bubbly.
11. Remove from the oven and finish with fresh toppings like cilantro, sour cream, salsa, avocado, or guacamole.
12. Serve immediately.