What do you get when you cook-up a 4-pound brisket? Leftovers! Delicious, mouthwatering, leftovers.
Sure, you could spend the next few days picking at cold brisket in the fridge, or, you could turn it into a new meal every day until it’s gone! Brisket is one of the most versatile food groups around (yes, brisket is one of the basic Texas food groups. It’s science, people!) allowing it to be the centerpiece of numerous feasts.
We’ve put together some of our favorite ways to dispose of leftover brisket that will have you loading up on To-Go boxes all summer long.
Smoked Brisket Shepherd’s Pie with Jalapeño Cheddar Mashed Potatoes
Absolutely as good as it sounds.
- 2 pounds chopped smoked brisket
- 3 carrots, sliced or chopped evenly
- 1 head broccoli, cut into bite-sized florets
- 2 cups frozen mixed vegetables, corn, peas, etc.
- 1 red or sweet onion, minced
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 ½ cup beef broth
- 3-4 Tablespoons flour
Jalapeño Cheddar Mashed Potatoes
- 2 pounds baby red potatoes, quartered
- 1 ½ cups shredded cheddar cheese
- 1 jalapeño finely minced, seeds removed for less heat
- 4 Tablespoons butter, cut into cubes
- ½ cup sour cream
- ¼ cup whipping cream or half and half
- 3 cloves garlic, minced
- Salt and pepper to taste
- In a Dutch oven, or extra-large skillet, heat the pan over medium heat. Add in the butter and olive oil and let the butter melt and come to a slight simmer.
- Add in the carrots and onion, sautéing until the carrots have softened about half way through. Check them with a fork to test their doneness.
- Add in the broccoli florets, mixed vegetables, and chopped brisket. Stir the mixture together and then, add in the beef broth.
- Bring the broth to a simmer, and sprinkle with flour. With the mixture simmering, the broth should thicken slightly. When this happens, pour the mixture into a 13×9-inch casserole dish and set aside.
- Preheat the oven 375 degrees.
- In the same Dutch oven, that has been cleaned, bring a pot of heavily salted water to a boil. Add in the potatoes and boil until they are fork tender, about 10-12 minutes. While the potatoes are boiling, prepare the cheddar, jalapeño and garlic.
- Drain the potatoes and return them to the Dutch oven. Using a hand mixer, or a potato masher, add in the butter and allow to melt while blending the potatoes.
- Next, fold in the sour cream, and whipping cream. Lastly fold in the garlic, jalapeño, and cheddar cheese.
- Test the potatoes and season to taste with salt and pepper.
- Spoon the mashed potatoes over the smoked brisket shepherd’s pie filling. Place it in the oven and bake for 35 minutes, or until the potatoes have turned slightly golden brown.
- Let the pie rest for 10 minutes prior to serving. Serve alongside corn bread or your other favorite BBQ side dishes.
Quick and easy comfort food.
- 2 Tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, chopped
- 1 1/4 teaspoons kosher salt
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce
- 1 1/2 cups Chianti
- 2 1/2 cups chopped smoked brisket
- 3/4 cup sour cream (room temperature)
- cooked egg noodles (or your favorite pasta)
- fresh parsley, chopped (for topping)
- In a large pan, melt the butter over medium heat.
- Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes.
- Add the tomato paste and brown (about 2-3 minutes). Stir frequently.
- Add Chianti and Worcestershire sauce to the pan and deglaze. Scrape up any bits stuck to the pan.
- Increase the heat and bring to a boil, then reduce the heat to low. Simmer for 8 minutes.
- Add the brisket and sour cream to the sauce. Stir to combine. Continue to cook on low for heat for 5 minutes.
- Pour the sauce over cooked egg noodles and top with chopped parsley. Serve warm.
Smoked Brisket Chili
- 3 slices of bacon, diced
- 1 large onion, about 2 cups, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely diced
- 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
- 3 Tablespoons 3 Mistake Chili Seasoning
- 1 Tablespoon cumin
- ½ Tablespoon dry chipotle seasoning or the equivalent in canned chipotle in adobo sauce, adjust amount to your heat preference.
- ½ Tablespoon smoked paprika
- 1 12 ounce bottle beer (Shiner)
- ¼ cup coffee, cold leftover coffee from your morning pot
- 1 15 ounce can diced tomatoes
- 1 15 ounce can tomato sauce
- ½ can black beans, drained and rinsed, used a standard 15 oz can
- ½ can kidney beans, drained and rinsed, used a standard 15 oz can
- ½ can corn, drained and rinsed, used a standard 15 oz can
- 1 small, 4 ounce can diced green chili
- In a large pot over medium heat, sauté bacon until crispy.
- Add onions and cook until soft (about 5 minutes).
- Add bell pepper and garlic; cook 1 additional minute to soften.
- Add the meat and all dry seasonings. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes).
- Then add coffee, tomatoes, beans, corn, and green chili. Bring to a low simmer, cover, and cook for a minimum of 30 minutes.
- The longer it cooks the more integrated and concentrated the flavors get. Our recommendation is at least an hour for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.
Brisket Grilled Cheese Sandwich
- 8 slices Italian bread or Texas toast
- 1 cup heaping shredded Cheddar cheese
- 1 cup heaping shredded Monterey Jack cheese
- 2-3 slices leftover brisket, shredded
- Spread about 1/2 Tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
- Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
- Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
- Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.
- 12 burrito-sized tortillas
- 1-2 pounds brisket
- 1-2 cups BBQ sauce
- 16 ounces shredded Colby Jack cheese
- Smother the brisket in the BBQ sauce.
- Set out six flour tortillas and sprinkle with half the cheese.
- Divide the brisket among the tortillas.
- Sprinkle on the remaining cheese and top with the other six tortillas.
- Use cooking spray on a large sauté pan and cook quesadillas on low to medium heat.
- Cook until browned and then flip.
- Remove when cheese is just about melting. Let sit a few minutes.
- Cut and serve!