Animal-Based Brisket Queso (Carnivore, Paleo AIP Option)
A meaty Animal-Based Brisket Queso that is nightshade-free with Carnivore & Paleo AIP options!
Ingredients
Makes 2 ½ cups
- 1 cup finely chopped, cooked brisket (see NOTES for recipe link & options)
- ¾ cup A2 or lactose-free whole milk (see NOTES for Paleo AIP option)
- 8 oz manchego cheese, grated (see NOTES for Paleo AIP option)
- 1 pinch dried oregano (omit for strict Carnivore)
- *For Paleo only: Add ½ tsp ground cumin
- *For Paleo & AIP only: Add ¼ tsp each garlic and onion powders
Instructions
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Prepare the brisket, then set aside.
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Add milk to a medium pot over medium heat. Bring to a simmer, then reduce heat to medium-low.
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Slowly whisk in the grated cheese a small handful at a time, ensuring each handful is fully melted into the milk before adding another handful.
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Whisk in seasonings, then stir in the brisket.
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Bring to a low simmer (but not boiling - or this will break the cheese sauce and make it lumpy) and cook for 1 minute so that the brisket is heated through.
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Serve the brisket queso poured over a steak, over steamed squash, with tostones, or use as a dip for your next get together with clean sweet potato chips or pork rinds.
Recipe Notes
*Garlic, onion, and cumin are not recommended if you want to keep this strict Animal-Based.
PALEO / AIP OPTION
Omit the milk and manchego. Sub a batch of this AIP Nacho Cheese.
SERVING OPTIONS:
Jackson’s Honest Sweet Potato Chips
PRODUCTS USED IN THIS RECIPE:
Redmond’s smoked salt, to taste (SAVE 10%! USE CODE CAVEWOMAN)
BRISKET RECIPE: For Animal-Based / Carnivore, simply omit the seasonings listed in the ingredients section, and use Redmond smoked salt to taste instead.
