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cheesy briskit

Cheesy Brisket Pull-Apart Bread

Servings: ⅛th loaf (1 shareable loaf) -- Yield: 24 servings, or 3 shareable loaves

A whole soft Hawaiian loaf scored and stuffed with smoked cheddar cheese, brushed with chili-spiced garlic butter, and topped with saucy barbecue brisket.

Loaves,   Lunch & Dinner,   Parties & Catering,   Dine In,   Travel Friendly

Ingredients

  • 3 each
    King’s Hawaiian® Original Round Bread, deeply crosshatch cut
  • 6 c
    Smoked cheddar cheese, coarsely shredded
  • 6 c
    Cheddar cheese, coarsely shredded
  • 1 ½ c
    Unsalted butter, melted
  • 1 tbsp
    Granulated garlic
  • 1 ½ tsp
    Chili powder
  • 1 ½ tsp
    Red chili flakes
  • 4 ½ c
    Chili con Carne (subrecipe)
  • 3 tbsp
    Chives, minced

Build It!

Prepare each pull-apart loaf to order as follows:

  1. Place a crosshatch cut loaf of King’s Hawaiian Original Round Bread on the center of a parchment-lined baking sheet.

  2. Generously fill spaces between hatch marks with 2 cups each smoked cheddar and cheddar cheeses.

  3. Drizzle stuffed loaf with ½ cup melted butter, then sprinkle with 1 teaspoon garlic powder, and ½ teaspoon each chili powder and red chili flakes.

  4. Bake 10 to 15 minutes until cheese is melted and lightly toasted. Remove from oven and let cool for 1 minute.

  5. Top with 1 ½ cups Chili con Carne and garnish with 1 tablespoon minced chives. Serve immediately.

Chili Con Carne

Servings:
1 ½ cups per shareable loaf (about 3/16 cup per serving)
Yield:
23
  • 9 each
    Dried ristra chiles, stems and seeds removed, lightly toasted
  • 6 each
    Dried guajillo chiles, stems and seeds removed, lighted toasted
  • 6 each
    Dried árbol chiles, stems and seeds removed, lightly toasted
  • 3 c
    Water, boiling
  • 2 ¼ c
    Chipotle chiles in adobo sauce
  • 12 ¾ c
    Diced brisket or beef chuck stew meat
  • 3 tbsp
    Kosher salt
  • 1 tbsp
    Black pepper, ground
  • ⅓ c
    Canola oil
  • 4 ½ c
    Yellow onion, small diced
  • 3 tbsp
    Garlic, minced
  • 2 tbsp
    Mexican oregano
  • 1 ½ tsp
    Cumin, ground
  • ¾ tsp
    Cinnamon, ground
  • ⅓ tsp
    Allspice, ground
  • 12 c
    Chicken stock, unsalted
  • ⅓ c
    Masa harina
  • 3 tbsp
    Apple cider vinegar
    1. Soak toasted dried chiles in boiling water until softened.
    2. Transfer water and soaked chiles to a blender. Add chipotle chiles in adobo sauce and process until smooth. Set aside.
    3. Season diced brisket or beef chuck with salt and pepper.
    4. In a Dutch oven set over high heat, add canola oil and heat until almost smoking. Add beef and cook until deeply browned on all sides. Remove beef from pot and set aside.
    5. Add onions, garlic, oregano, cumin, cinnamon, and allspice and cook for about 2 minutes until onion has softened and is almost translucent. Deglaze bottom of pot with 2 cups chicken stock.
    6. Return browned beef to pot and stir in chile purée and remaining chicken stock. Bring mixture to a boil, then reduce heat to a simmer.
    7. Simmer chili with Dutch oven lid slightly ajar for about 2 hours, until beef is fork tender. Stir occasionally.
    8. Remove from heat and stir in masa harina and apple cider vinegar until well incorporated and thickened.
    9. Hold hot for service or transfer to storage containers and hold

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