leftover brisket bolognese, with no one to stop me
- heidipie Sep 19, 2007 09:35 PM
Does anybody remember an article somewhere in the last six months or so, with a basic formula and variations on ragu using many kinds of meat including leftover cooked meats? I wasn't able to track it down today, but I remember reading it recently. Anyhow, the leftovers from our Rosh Hashana brisket weren't getting any younger, so I decided what the heck, I could try to turn it into treyf.
So I chopped up a lot of celery and a little carrot and softened them in oil and butter on the stove. Then I threw in about five cups of brisket and onion gravy (my brisket is the purist's purest, just beef and onions, salt and pepper, and it generates a lot of great jus) with a couple of cloves, allspice berries and juniper berries, a bay leaf and a sprig of thyme. And a cup of milk. I let that bubble gently for an hour, then added a can of San Marzanos and cooked it another two hours. Man, that was good!
If you had thrown in some potatoes instead of tomatoes, you would have had something distantly related to brisket hash!
Turthfully, I rarely have leftover brisket, as my brother will take home leftovers. But when I do, I turn it into BBQ beef. Shred or pull brisket apart, add any leftover au jus, mix in BBQ sauce, a little Lea & Perrins, any leftover veggies. Heat and put on kaiser rolls or hamburger buns. This also freezes great in individual portions and is a great timesaver for those days when kids, husband and I all want something different or not able to eat together and need something fast.