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

WiFi provided by AT & T Wireless

A Celebration of Friends

      Each year as we head south away from the wintry shroud that covers our beautiful farm, we are so very fortunate enough to have friends that keep watch on our property as well as help us winterize or de winterize our farm.  This past spring, we wanted to have a BBQ celebration for our neighbors in Leakey, TX who watch our place all summer, but we had to depart early so Barb prepared several pans of her famous lasagna to gift them.   

      Barb and I invest heavily in friends, giving and receiving when needed.  Some are recent additions, some are former students or employees, some are neighbors.  It's little effort and for what you get in return it's a bargain.  As such we want to give at least a bit of thanks for all their efforts with a celebration. 

      Welcome to our 2022 Thank You BBQ.  It is the best we can offer as I love to crank up the wood pit and serve some incredible Q.  This is a two-part event with the first for our close neighbor, Rich who has kept us in the loop each winter while we are gone.  A good friend who lost his wife in the past year, we had him over for some very good Q.  Cherry/Oak smoked beef brisket with Hatch Chile Cream Corn and Barb's BBQ beans.  I fired up the wood pit at 4 a.m. and loaded the injected/rubbed brisket.  This is a 10+ hour process.   It was a wonderful meal.  Barb was the perfect hostess and also provided Rich with 3 containers of her famous lasagna as well as some brisket, beans, corn, and brownies for his enjoyment later.  

Brisket on @ 4:30 a.m.

Q Sides:  Barb's Beans & Hatch Green Chile Cream Corn

11 hours over a mix of cherry and oak.  Sliced and ready to eat.

      Part 2 of our Thank You BBQ we shared with Nick and Nate; good friends of ours and former students of mine who have been with us through thick and thin.  From painting the barn, hauling off downed tree damage, to helping my fat ass get the wood pit out of the barn and putting it back each year, we could always count on them.  We had the boys and their ladies over for a great Q consisting of Cherry/Maple smoked Texas Beef Dino Ribs with Charro Beans, Hatch Green Chile Cream Corn, and Peach Cobbler.  

Beef Dino Ribs in progress

Waiting to be plated

Charro Beans with Brisket, Beans, and Mexican herbs n spices

Green Chile Cream Corn

Peach Cobbler

Nick & Nate and their ladies

      There are so many things that can be said about friends.  We hold ours in the highest regard.  Rich, Nick, and Nate have always been there for us, and we will gladly return the favor.   No matter where our future path takes us, we know that we all always be there for each other.  We will always treasure these relationships.  These are not our only friends, but a valued part of our lives.  Thank you. 

"Of all possessions a friend is the most precious"

Herodotus

WiFi provided by AT & T Wireless

 

Irish Stout Braised Short Ribs

 

      Still 6 weeks till our southern departure, I depart from my Italian binge for a bit.  We have done plenty of BBQ this summer as well as pasta, so I am steering off the reservation for this one.  I have eaten this before in England and loved it.  Always wanted to try making it myself.  Beef short ribs are cross-cut, and the entire chunk is actually 4 smaller rib pieces.  It is nearly a casserole with all the delicious root vegetables you would expect from this type of dish.  This is definitely comfort food, a meat and potatoes type of meal.  Of course, there is the issue of Irish Stout, and the easiest answer is getting a bottle of Guiness.  You may have to purchase this by the 6-pack, but that all goes to the cook anyways, eh?  I always seem to have some around after St. Patrick's Day anyways.  

3 pounds of short ribs

1 cup flour

2-4 Tbsp. extra virgin olive oil

4 ounces of dried Pancetta (but thin slice ham or even bacon will do)

1 cup bias cut carrots

3 stalks of celery julienned 

2 onions, cut into wedges

2 Tbsp. butter

2 Tbsp. extra virgin olive oil 

24 ounces of Irish Stout (Guiness is fine, but if you have a preference)

3 ounces of tomato paste

32 ounces of beef broth

2 Tbsp. Worcestershire Sauce

1 Tbsp. soy sauce

1 tsp. sugar

      Preheat large Dutch oven to medium.  Add half the oil.  Pour good amount of flour onto plate.  Add 1 tsp salt and pepper and mix.  Dredge short ribs in flour covering all surfaces and set aside.  Reserve remaining flour. 

Searing the flour dredged ribs

 

      In a Dutch oven or large pot (I used a large, deep cast iron skillet with lid) simmer pancetta in oil till browned.  Add onions, celery, and carrots and simmer for 10 minutes or until golden brown.  Once cooked remove vegetables from pot and reserve.  

Simmering vegetables

      Add butter and remaining olive oil to pot, turn heat to medium high and quickly sear the rib pieces till browned.  Avoid crowding the pan with meat.  Remove ribs to plate.  With the heat still on high add beer to pan and stir to scrape up the brown bits and flavor.  Add a Tbsp. tomato paste and 1 Tbsp. of the leftover flour.  Whisk while lowering heat to a low simmer till smooth and add broth as needed for desired thickness. 

Simmering broth, beer, and flour to thicken

      Once it thickens add the rest of the broth, soy sauce, Worcestershire sauce, and sugar.  Whisk till mixed well.  Add the ribs and reserved vegetables.  Make sure this is nearly submersed; add additional broth or water as needed.  Taste and season with salt n pepper. 

Simmer while occasionally stirring for 4 hours

      Add the lid and cook over low heat for 4 hours, stirring occasionally.  Again, I used a deep-dish cast-iron skillet with lid, so I cooked mine on the range, keeping eye on the simmer/stir.  Once the meat is fork tender remove and serve with creamy mashed taters or your choice.

Finis' plated with creamy mashed taters, veg and gravy

      Yum, this meal is definitely comfort food.  Tender rib meat with vegetables and a broth to die for over potatoes, rice, polenta, noodles......whatever you wish.  Slainte......health and wealth to you.   

"I'm Irish so I'm used to odd stews.  Just throw a lot of onions and carrots in there, and I'll call it dinner!"

Liam Neeson

Wi Fi provided by AT & T Wireless

The Benefits of Extra Virgin Olive Oil, Peanut Oil, and Canola Oil

 

      I have always loved to cook, but since taking over the kitchen/cooking chores in '93 I have been constantly exploring the best ways to prepare meals.  I know lard and shortening are still out there and used in several places, especially for fried foods, but it isn't me.  One of the things I learned early on was the benefits of using Extra Virgin Olive Oil for cooking.  Canola, Saffron Oil, and Peanut Oil have their place and I do use them on occasion.  Olive oil does have a lower smoking temp, so I have to watch that, but all things considered I prefer it.

EVOO FACTS AND BENEFIT

      Several factors define 'extra virgin' olive oil.  The olives are extracted mechanically, without the use of heat or chemical solvents.  This process begins in the fields during cooler weather where the olives are harvested by hand and then immediately washed.  This preserves the polyphenols.  When taken in for processing they are hand ground with a metal blade and then placed in a centrifuge to separate juice from stems and pits.  This is called 'cold pressed'.  

      The monounsaturated fat free acids and polyphenols and Vitamin E confer a wide range of health benefits not available in other oils.  Extra virgin olive oil is low in acidity and high in antioxidant-rich polyphenols, whose health benefits include promoting brain and heart health. I also use it to combat Gout and drink cherry juice daily, also rich in antioxidants.  EVOO comes in 3 flavors:  delicate, medium, or ROBUST.  Your choice would be dictated by the meal you are preparing.  Additionally, there are olive oils that are from a single orchard or grove and not blended.  Morrocco produces some of the finest olives oils in the world from single varieties.  They claim their percentage of polyphenols, etc. are higher, but of course there is a price attached.  

PEANUT OIL FACTS AND BENEFITS

      There are 4 general methods for extracting peanut oil:  pressing, solvent extraction, water extraction, and enzymatic methods.  However, due to the high cost of enzymatic equipment, the most common method for extraction is solvent or pressing.  You can get about .5 liter of oil per kilogram of peanuts.  

      Peanut oil is also high in monounsaturated fats, helping to prevent heart disease and lower cholesterol as well as lower your LDL.  It is also a good source of Vitamin E.  Also, peanut oil can reduce skin irritations and reduce redness.  As a rich emollient peanut oil can condition and moisturize for skin that feels softer, smoother, and looks more radiant. 

    Peanut oil has a high smoke point and is perfect for high heat cooking, such as frying and deep frying.  It also has a neutral flavor, making it very suitable in many restaurant applications.  There are 3 types of peanut oil:  refined, virgin or cold pressed, and roasted.  Roasted will have a stronger taste and is best used as a finishing agent, rather than cooking. 

NOTE:  Safflower oil offers the similar benefits of all the other oils and is also possesses a high smoke point making it well suited for high heat cooking.  

CANOLA OIL FACTS AND BENEFITS

      Canola is a pasture raised tall, flowering plant that is harvested using wide swathing which will protect the pods and let them fully ripen.  Processing/extraction is accomplished by slight heating the slightly crushed canola seeds dissolved in a hexane solvent or by cold press method.  Finally, is it refined using water precipitation and organic aced to remove gums and free fatty acids, filtering to remove color and deodorizing using steam distillation.  

      Like olive oil, it is high in monounsaturated fat.  Canola oil also contains a significant level of polyunsaturated Omega-3 oil.  In addition, Canola oil contains significant amounts of phytosterols that reduce the absorption of cholesterol into the body. Interestingly enough Canola oil is the chief ingredient in producing Bio-Diesel for vehicles.  

      My original intent for this blog chapter is show the differences and benefits between regular and extra virgin olive oil, but I found similar benefits for health and cooking for Peanut and Canola oil as well.  Of course, I didn't touch on Grapeseed Oil, Coconut Oil, Flaxseed Oil, Avocado Oil, Walnut Oil, Sesame Oil, or the myriad of others available.  Various recipes will call for them as needed for their benefits to the meal.  I only offered the initial window; further exploration is yours.  

"Let food be thy medicine, thy medicine will be thy food"

Hippocrates

Wi-Fi provided by AT & T Wireless