What To Do With Your Leftover Brisket

 

      I love brisket. It is some of my best work when smoked.  But, after wrapping and sealing the leftovers what do you do?  It is, after all, a large cut of meat and depending on your audience can leave plenty of meat.  For years we have simply reheated and eaten the same thing again.  This is fine, but never as good as Night One.  Over the years I have discovered several recipes that still enjoy the flavor of smoked brisket in a variety of dishes.  If you like it the same way still next day just wrap in wet paper towels and reheat in microwave.  The oven seems to dry it out too much.  The following are just a few ideas and I'm sure they will just whet your whistle to search for or create even more.   

Grilled Brisket Cheese Sandwiches

      This is kind of a 'no brainer'.  Get some good quality thick bread and your choice of good cheese.  I like Oaxaca, Havarti, or just good old real cheddar.  Build sandwich and grill both sides over high heat.  Serve with fries, pickles or whatever.  

Beef Brisket Pho

      This Vietnamese soup which can be delicious.  Slice your leftover brisket as thin as possible.  

2 cups beef broth

1/2 cup mushrooms

1 cup shredded carrot

1/2 shredded celery stalk 

1 cup whole mini or large slice boy choi

1/4 cup chopped cilantro

1 tsp. ginger

1 tsp. shallot

2-3 slices or chunks of beef brisket, cut slices into strips

1 tsp five spice powder

1 tsp. soy sauce

1 tsp sea salt

water, as needed

1/2 cup green onions, diced

1 pack Ramen (if desired) 

      In a large saucepan, heat broth to a medium high simmer.  Add the mushrooms, carrot, onion, and brisket.  Simmer over this heat for 30 minutes, stirring.  Lower heat to low and add Bok choi, ginger, shallot, 5 spice powder, soy sauce, Ramen, and salt. Simmer for 45 minutes.  Serve with additional green onion garnish and crusty bread.  

Brisket Tacos

      Again, this is personal preference 'no brainer'.  Hard shell, soft shell, Birria, Al Pastor, etc.  One of our favorites is Brisket Tacos Salsa Verde. This recipe is for approximately 6 tacos.  

1/2 pound leftover beef brisket, sliced very thin

medium flour tortillas

1 1/2 cups Chile Verde (green sauce)

Cotija cheese, grated

2 cups broccoli slaw

1/2 cup cilantro 

red onion, halved and sliced (optional)

sliced radishes (optional)

SW Crema Sauce  Fifty Shades of Retirement: A Session of Condiments (richhilts.blogspot.com)

2 peeled sliced avocados

2 cups beef broth

1 tsp BBQ rub

      Put the slaw, cheese, and avocados into prep bowls.  Heat skillet over medium low heat and add brisket, rub, and beef broth.  Let simmer for about 40 minutes just to soften the leftovers.  When finished remove the brisket and slice into thin strips or chunks (your choice).  In another small saucepan heat the Chile Verde.  Heat tortillas in warmer.  

      Assemble tacos as follows:  meat, slaw and cilantro, red onion, radishes, avocado slices, and top with cheese.  Drizzle over some Chile Verde and top with SW Crema.  

Smoked Brisket Totchos

      I have to give credit for this one to my friend, Jennifer who turned me on to this easy prep, delicious meal.  She is an extraordinary cook, and we often trade recipes.  Although she makes it with pulled pork, I found it works equally well with leftover brisket.  This is not only a comfort zone meal but makes a great snack for a Game Day party.  

1 bag tater tots

1 1/2 pounds of leftover brisket, shredded

BBQ sauce, only enough to keep meat together.   Do not soak

Monterey Jack or cheddar cheese (your choice) shredded

1/2 cup bacon, crumbled

1/2 cup sour cream

1/2 cup green onions, chopped

      Cook tots according to directions and layer in baking dish.  Mix meat with BBQ sauce.  Top with meat and cover with cheese.  Place in 300F oven for 10 minutes, remove and top with green onions, bacon, and sour cream.  Serve. 

 BBQ Sandwiches

      Probably the one most folks, including me use.  We often wrap and freeze a certain amount of brisket after a bit meal, for a future on the road OTR meal.  I would suggest good buns and your choice of toppings i.e., slaw, pickles, onions, and more sauce either BBQ or Hot Sauce.  You can either leave the brisket slices intact or chop.  

Breakfast Hash

      A pretty straight forward approach to breakfast with diced potatoes, onion, bell pepper, sautéed in a pan with olive oil, butter, red pepper, oregano, salt pepper and chives.  Dice brisket and add to this mix in skillet.  Topped with eggs in the best, but to each his own.  Served with Tabasco is the door to heaven.  

Charo Beans (Frijoles Charros)

      This recipe is South Texas.  Brisket is one of the 3 main ingredients to this Mexican side dish.  Available at any roadside stand in South Texas, it is a delicious accompaniment to most BBQ. 

4 15 oz. cans pinto beans

4 slices of bacon, chopped

1/2 yellow onion, diced

1 jalapeno pepper, diced or 1 4 oz. can Hatch Chiles

2 cloves of garlic, minced

chicken broth

2 tsp salt

1 tsp chili powder

1/4 tsp dried oregano

3 to 4 slices leftover brisket, chopped small

      In a small skillet sauté' the bacon, onion and pepper till tender.  Heat pinto beans in large saucepan.  Add the onion, pepper, garlic, salt, chili powder, oregano, and brisket.  Heat and serve.  You can garnish with anything that suits you.  NOTE:  I use chili powder in lieu of cumin as it doesn't agree with my wife and me.  You can use dried pintos boiled if you wish and can even adapt this to a crockpot recipe.  

"A cow, a pig, and a chicken walk into a bar.....end of story"

Any BBQ Pitmaster in America

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