This is the simplest recipe that I use to make a version of Mexican ‘Queso Fresco’ and the same recipe for Homemade Ricotta Cheese.
- 1 (6 pound) beef brisket, trimmed of fat
- 2 (16 ounce) jars dill pickle spears
- 1 (18 ounce) bottle barbeque sauce
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preparation time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Servings: 24 – Yield: 1 1/2 pounds of cheese