Braised, smoked or barbecued, brisket is a crowd-pleaser, which makes it a popular choice whether you're cooking for a weeknight family dinner, or entertaining a proverbial army. But let's face it, even a "small" brisket typically weighs 2 1/2 to 3 pounds, so there are invariably leftovers. And while it reheats brilliantly, you can only snag so many slices from the fridge, or throw together another plain old sandwich before boredom sets in. Fortunately, there are lots of delicious ways to transform that fork-tender meat. With inspiration like this, you may just find yourself making extra brisket on purpose.
01 of 07
Brisket Hash and Eggs
Brisket for breakfast? Why not?! Barbecue and grilling expert Derrick Riches uses leftover barbecue brisket in this hearty brisket hash and eggs, but leftover braised brisket would also work. Serve with some cornbread muffins and hot coffee, and you'll be well-fueled well into the day.
02 of 07
Whole Grain and Veggie Bowls
Brisket makes a flavorful accent to nutritious whole grain and veggie bowls. The one pictured here features quinoa topped with steamed broccoli, roasted delicata squash, ginger sauerkraut, avocado and sriracha. But you can start with any grain - think farro, forbidden rice or kasha (with or without bowties). Add a variety of steamed and/or roasted veggies (leftovers work here too!), and piquant accent like chutney or kimchi. Finish with a drizzle of tahini, a dash of hot sauce, or a favorite sauce or condiment.
03 of 07
Look to leftover brisket to turn your favorite greens into a satisfying brisket salad by adding the meat to a simple strawberry and spinach salad. In winter, take advantage of gorgeous citrus fruits and make a salad like the one pictured here, which pairs the beef with blood orange, steamed asparagus, baby greens, and a simple Dijon-Balsamic vinaigrette.
04 of 07
Brisket Banh Mi
While pork, tofu or chicken are more typical fillings, brisket would make a tasty riff on the Vietnamese sandwich banh mi. On her blog Viet World Kitchen, prolific cookbook author cooking instructor Andrea Nguyen offers an easy-to-follow master brisket banh mi recipe (be sure to try her easy do chua!), along with some fascinating history about the sandwich's evolution from a simple pate-smeared baguette to today's more elaborately layered versions.Continue to 5 of 7 below.
05 of 07
Brisket and Bean Chili
It may seem counterintuitive to start with a vegetarian chili recipe like this black bean version of brisket and bean chili, but if you're adding leftover meat to the mix, it's a good idea to start with a base that's solidly flavorful all on it's own. That way, whether you've got a little brisket or a lot to use up, you can use it as an enhancement, without having to rely solely on the meat for fabulous flavor.
06 of 07
Brisket and Vegetable Shepherd's Pie
If you've got a lot of leftover brisket to use up (or are just a fan of the meat-and-potatoes combo), a brisket and vegetable shepherd's pie is a good way to go. Replace the ground beef in this recipe with 1 1/2 to 2 pounds chopped or shredded brisket, and you'll have a satisfying weeknight meal that can feed the whole family.
07 of 07
Brisket Flatbread With Homemade Pizza Dough
Think outside the pizza box and make this delicious brisket flatbread with homemade pizza dough, which is almost always pareve. Shape the dough into a large or small oval (depending on how many folks you're serving, and/or how much brisket you want to use up). Top with thinly sliced red onion, tomatoes, leftover brisket, and a drizzle of olive oil, as shown here. Or, get creative with toppings like roasted butternut squash, arugula and fresh herbs. Bake in a 425 F oven until the bottom is crisp and the toppings are cooked through.
Want more recipe guidance (or a heartier, more pizza-like experience)? Add shredded brisket to this whole wheat vegan pizza. The onion, bell pepper, mushroom and tomato toppings are perfect complements to brisket. You won't miss the cheese (though you can add pareve vegan "cheese" if you want).