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Brisket Leftovers

Every year I try to find an interesting way to make brisket. No Lipton Onion Soup, chili sauce and beer for me. This year I adapted an Emeril Lagasse recipe for Jewish brisket for a crock-pot. It took about 18 hours and lots of overflow onto the kitchen counter, but it was moist and tender. None of that is bad, it was just IMO reminiscent of all those 50s and 60s briskets we had come to expect back in the day. (more about the recipe and the whole cooking affair here: http://foodbeest.com/?p=3770

)

And while I started with something between 7 and 8 lbs, the meat weighed about 5-1/2 lbs after cooking. Still, with the chicken and everything else we served for the holiday, there is an abundance of leftovers. I gave some away to my guests. And I ate all I want of brisket sandwich on challah. Now I need ideas for what to do with the rest of it.

I think in the old days, brisket leftovers were the basis for knishes or kreplach. What can you suggest that doesn't smack of 18th Century Poland?

 
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  1. Fresh corn tortillas. Roasted salsa a la Frontera Grill. Yum.

    1. Slice it and freeze it in the gravy. A day will come when you will no longer be tired of it.

      3 Replies
      1. re: Querencia

        Honestly, I'm with Querencia, but being Southerners we've been known to treat it like pulled pork - shred it, pile it on a soft hamburger bun, and top with slaw.

          1. re: CindyJ

            When I make baked brisket, it is always for sandwiches on burger buns. I even do the dill pickle slices.

      2. Bbq brisket taquitos, or shredded bbq beef sandwiches. I like to shred the brisket heat it up pour your favorite bbq sauce and cook down, then roll in small flour tortillas. I freeze them and take out as needed and just bake in the oven.
        Machaca. Shred the beef sautee some onions, tomatoes, chile peppers then add meat and saute to dry out. Add couple eggs and scramble in, can add cheese and serve with tortillas.

        1. Chili, tostadas, a brisket Monte Crisco. I’m guessing when you say “doesn't smack of 18th Century Poland” you’re eliminating tzimmes? That, other than freezing and saving until I’m craving it again, is my favorite way of using up leftover brisket.

          1 Reply
          1. re: JoanN

            Tsimmes was part of the original menu so we don't need more of that.

            But I'm inspired. Thinking about brisket tamales. I've never made tamales, but this looks like the time.

            1. Shred it and make croquets.

              1. I always make chili with brisket.

                1. Grind some of it with steamed potatoes for a wonderful hash and eggs breakfast. If you've got any bacon fat or some fat trim from another piece of beef it makes it richer and gives it a nice crispy finish.

                  I also chunk some of it up for a very hearty soup with a tomato base, cubes of potatoes and whatever veggies are available.

                  2 Replies
                  1. re: rainey

                    "Grind some of it with steamed potatoes for a wonderful hash and eggs breakfast. If you've got any bacon fat or some fat trim from another piece of beef it makes it richer and gives it a nice crispy finish. "
                    (drooling) ohhhhh yeah

                    1. re: porker

                      Oops! I forgot the onions. You want to grind up some raw onion in there too.

                  2. Shred it and make stuffed cabbage.

                    1. How do you do that? Have leftover brisket I mean.....that never seems to happen in my house. Braised brisket simply vanishes here, no matter how much food I serve.

                      If I had leftovers, I'd eat them on toasted corn tortillas or on a nice onion roll with some slaw (if smoked).

                      2 Replies
                      1. re: Dee S

                        I was going to say that, too. "Leftover brisket" is something of an oxymoron.

                        1. re: Dee S

                          Leftover brisket? Easy. I always make at least a 6 lb. brisket for the holidays and there are only 3 of us. After having it for 2 dinners in a row, we're ready to take a few days off.

                        2. Get some good, crusty Kaiser or onion rolls, carmelize some onions, and your favorite BBQ sauce. Re-heat the brisket in the BBQ sauce with onions, serve on rolls with half sour pickles, homemade cole slaw. BBQ brisket freezes really well in individual portions.

                          1. I like brisket sandwiches.

                            Use some good firm bread, smash any veggies like carrots, parsnips and onion into a sort of paste and spread one piece of bread with a generous schmeer. Then spread the other piece with a schmeer of the gravy. Lay in slices of the brisket and grind with salt & pepper.

                            It's pretty damned yummy if not completely tidy or elegant.

                            2 Replies
                            1. re: rainey

                              I always use an immersion blender to puree all the veggies (carrots, celery, lots and lots of onions, and sometimes parsnips) with the braising liquid. That thickens the gravy and adds more "substance," and makes for great open-faced sandwiches.

                              1. re: rainey

                                Maybe a layer of shoestring french fries?

                              2. I try to plan the size of my brisket in order to have leftovers. I make blintzes. Grind the meat add lots of salt and pepper and very finely chopped onion. I add some of the leftover gravy as well to make a well moistened mixture. Fill blintzes generously and fold as an envelope. I place these on a large sheet pan and freeze. Once well frozen, place in zip lock bags and keep in the freezer. Defrost the number you need for a meal, saute lightly till browned, crisp and heated through. Serve with a mushroom gravy or sauce.

                                3 Replies
                                1. re: diva121545

                                  Yum! I'm going shopping for a brisket to make these! Jewish enchiladas?

                                  1. re: sandylc

                                    Oh, wow! Your question just opened the door to other cross-cultural possibilities. How about brisket pot stickers? Or brisket tacos? Or brisket ravioli?