31 recipes for leftover brisket after grilling

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You pulled out all the stops at your last BBQ: mashed potatoes, coleslaw, mac and cheese and a whole load of brisket. There are certainly worse problems, but what does a cook do with all that excess beef? Here are 31 leftover brisket recipes you can make with boiled or raw meat so it isn’t wasted, including Instant Pot Brisket, Dutch Oven Brisket, and one of our favorite chilli recipes.

CONNECTED: 34 Leftover Roast Chicken Recipes That Make Weekday Dinner a Breeze

Thinly sliced ​​brisket is set to be a killer taco replacement on Tuesday. And let’s not even start with the utterly refreshing salsa.

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Give the Latin American gym bags a summery touch by filling them with pulled brisket instead of minced meat. Dip them in your favorite barbecue sauce.

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A shipload of caramelized onions gives the meat a hearty sweetness, while a dash of sherry wine serves as the perfect foil for the richness of the breast.

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Whether you crown it with a sliced ​​or shredded brisket, the lemon-garlic-herb sauce will restore it to its former glory.

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Busy weekdays don’t stand a chance against this half-hour gem. Serve over steamed white rice or pasta.

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Kidney beans and canned tomatoes are not required for a common pot of chilli. Fortunately, pulled or diced brisket goes just as well with corn and white beans as turkey.

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The ingredients couldn’t be simpler and the meaty tomato broth ensures that every bite of meat is juicy and tender. (You can cook it in the crock pot instead of a Dutch oven, BTW.)

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Either start with raw brisket instead of chucks, or add pre-cooked shredded brisket to the homemade sauce to save a ton of time.

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Brioche + leftover grill brisket + three types of cheese = what dreams are made of. Add caramelized or pickled onions if you feel like it.

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Nestled between sauteed mushrooms, shallots and sticky cheese, the brisket transforms this vegetarian recipe into a cheesesteak wrapped in tortilla.

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Turn this crowd-puller on its head by replacing corned beef with brisket. While you’re at it, the meat would work in a frittata or omelette too.

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What’s Irish about that, you ask? The brisket is simmered in spices and Guinness for hours before shredding and layering with potatoes, Irish cheddar, and cabbage.

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Munster and Mozzarella and Parm, oh my! Leftovers and one of our favorite abbreviations in the book – store-bought pizza dough – make for a really decadent (and easy-to-make) cake.

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Delight everyone with homemade sea salt pretzel boats or save yourself a bit of trouble with pretzel rolls bought in the store. As long as they’re piled high with garlic sauteed vegetables and melting provolone, everyone at the table will be happy.

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Making the sauce from scratch is a breeze as it uses a ton of staples like ketchup, brown sugar, and apple cider vinegar. Make a double serving to use on chicken, pork, or wings later.

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Any pasta that is loaded with The a lot of cheese is our type of pasta. We’re talking bubbly, hot cheddar, mild white cheddar, creamy Monterey jack, flavorful pepper jack, and a layer of smooth cheddar jack on top.

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Suddenly bits of bacon and sour cream sound so … anti-climactic. There’s nothing unexciting about toasted russets topped with buttery mashed potatoes sprinkled with chives, cheese, and beef.

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A few teaspoons of liquid smoke in the marinade can make the brisket taste like summer in the dead of winter. Be sure to cut the brisket against the fiber so it doesn’t dry out.

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Would you like to keep your leftovers longer? Combine the burritos with beef brisket, cheese, rice and all other mixes, then wrap in foil and freeze in an airtight container. Then eat in readiness for a couple of months.

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BRB, bathing in a tub with homemade cheese sauce. The tots bought in the store are heaped with meat, sour cream, and chives, but an extra dash of barbecue sauce hasn’t done anyone any harm.

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Tender pappardelle, fleshy mushrooms, fresh herbs and spicy sour cream make this weekend wonder possible. It goes even faster with a pre-cooked brisket instead of beef fillet.

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Frozen puff pastry to the rescue. If you’re using raw brisket, just replace it with the pork shoulder. If you’re using cooked brisket, simmer the sauce ingredients until thick and blended, then brush the sauce over the meat before filling the pies. (Or just replace a sweet and hot BBQ sauce.)

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The leftover beef is mixed with canned pinto beans and BBQ sauce before being spread on the chips. Top off with red onions, coriander, sour cream and jalapeños.

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If cornmeal pancakes feel like a lot of work, could we suggest making a simple cornbread in the pan instead? We’re part of this recipe that calls for maple syrup and buttermilk.

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We see two options here: keep all the fillings – like the enchilada sauce and black beans – and just replace the ground beef with cooked brisket, or go full grilling using barbecue sauce and grilled corn instead.

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Do it once and you’ll do it after every BBQ night you ever host. This recipe is also a great way to clear your freezer of the frozen corn kernels and peas you’ve been sitting on since winter.

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If you’ve got raw brisket, don’t miss the sweet and hot beer-based marinade. If you’re starting out with a cooked brisket, just fill it with andouille sausage and pile the vegetable salad on top.

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On this is game day. And since the meat is already cooked, it only takes about 15 minutes to assemble and bake.

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Consider your food cravings satisfied thanks to this 20-minute fried rice reef. Even your kids won’t have a problem peeling it off.

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Our favorite summer dish for a casual al fresco dinner? Grilled pizza. The grids make the crust perfectly crispy; then it’s ready for brisket, charred portobello mushrooms, arugula, and crumbled gorgonzola

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You had us roasting sweet potatoes. Feel free to lean on frozen fries instead of baking your own serving. (Oh, and you just think you hate blue cheese – that butter will likely convert you.)

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CONNECTED: What you can prepare with leftover pork chops: 21 recipes that taste totally gourmet

You can find even more great recipes in our first cookbook, Only the good.



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