Leftover chopped brisket -- ideas
Leftover chopped brisket -- ideas
-
-
-
-
-
Leftover chopped brisket -- ideas
-
-
Post #1 - July 14th, 2009, 3:28 pmWe have two to three cups of leftover (Smoque) chopped brisket. What would you do with it?-Mary
-
-
-
Post #2 - July 14th, 2009, 3:41 pmriff on beef stroganoff?
-
-
-
Post #3 - July 14th, 2009, 4:34 pmPoached eggs and brisket hash.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
-
Post #4 - July 14th, 2009, 4:35 pmSalpicón salad
-
-
-
Post #5 - July 14th, 2009, 6:30 pmIf I wanted to get away from eating it cold straight from the leftover container with some vinegar or barbecue sauce (which is likely what I'd be doing) I'd do yum nua, Thai beef salad:
Mix it with lime juice, fish sauce, shallot, cilantro, lemongrass, sugar, cucumbers, and chiles to taste. The smoke should add a nice layer of flavor. You could also do beef larb - add some mint and toasted crushed brown rice.
-
-
Post #6 - July 14th, 2009, 8:15 pmChili!
-
-
-
Post #7 - July 14th, 2009, 8:50 pmIf it isn't already sauced, tacos are one way to go.
This is what I do with leftover whole brisket, adapt accordingly and use about 1/2 cup of stock for your 2 cups of brisket.
BBQ Brisket
Chicken or Beef Stock
Cut brisket into cross-grain slices, 3/4 inch thick.
Break the slices into smaller chunks and put into a large fry pan,
add either chicken or beef stock, and put on high.
Once the brisket is very hot, mash the meat into the stock with a wire type potato masher.
Continue cooking and stirring until meat is moist but not dripping.
Season as desired however meat should not require additional seasoning.
For toppings I use what is available"I drink to make other people more interesting."
Ernest Hemingway
-
-
-
Post #8 - July 14th, 2009, 9:36 pmkremslach: shallow-fried patties of mashed potatoes with a bit of brisket inside.
They're addictive, and as you eat them, you can feel them stacking up in your aorta.
Totally worth it.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
-
Post #9 - July 14th, 2009, 10:36 pmI was going to suggest brisket tacos, a specialty of Mia's, my favorite Tex-Mex place in Dallas. Marshall beat me to it.
http://www.miastexmex.com/EATwithUs.html
"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
-
-
-
Post #10 - July 15th, 2009, 3:05 amBeef barley soup. Or maybe split pea or lentil soup.
-
-
Post #11 - July 15th, 2009, 7:46 amPerfect filling for Tamales!
-
-
-
Post #12 - July 15th, 2009, 8:11 pmThanks to everyone for the ideas. I went with Bill's suggestion of Salpicón salad. Sorry, no pics. Hunger is not a motivated photographer. I found several Salpicón salad recipes and went with the one on Recipezaar. I would have liked the dressing to have had more kick -- my chipotles in adobe must have been mild. Mr. X dutifully ate it, but he thought the smoked brisket detracted somewhat from the overall taste.
There's still more brisket left. It might end up in the freezer since we're hitting the GCM BBQ tomorrow night.-Mary
-
