Brisket Grilled Cheese Sandwich
Ingredients:
- Slow-Cooked Brisket
- 1 kg beef brisket, cubed
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 2 tsp soy sauce
- 4 cloves garlic, minced
- 1 large red onion, sliced thinly
- olive oil
- freshly ground black pepper
- salt
- Sandwich
- thick sandwich slices
- gruyere cheese, thinly sliced
- smoked cheddar, thinly sliced
- mozzarella cheese
- butter, softened
Find the full recipe here.
Breakfast Brisket Hash
Ingredients:
- 6 Yukon gold potatoes, chopped (look for medium to large sized)
- 2 1/2 cups chopped barbecue brisket
- 1 green bell pepper, seeded and chopped
- 1 small sweet onion, chopped
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-6 large eggs
- 1/2 cup barbecue sauce, warmed
- 12 inch cast iron skillet
Recipe here.
Cottage Pie
Ingredients:
- 3 cups cooked leftover beef brisket or roast, shredded and chopped
- 3 cups mashed potatoes, leftover or store-bought
- 1 cup frozen vegetables
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 cup mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup shredded cheddar cheese
Cottage pie recipe.
Brisket Quesadillas
Ingredients:
- 12 burrito-sized tortillas
- 1-2 lbs brisket
- 1-2 cups BBQ sauce
- 16 oz shredded Colby Jack cheese
- Cooking Spray
Brisket Chilli
Ingredients:
- 3 slices of bacon diced
- 1 large onion about 2 cups, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely diced
- 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
- 3 tablespoons chili powder*
- 1 tablespoon cumin
- ½ tablespoon canned chipotle in adobo sauce** (or the equivalent in dry chipotle seasoning, adjust amount to your heat preference. A little goes a long way)
- ½ tablespoon smoked paprika
- 1 12 oz bottle beer
- ¼ cup coffee, cold leftover coffee from your morning pot
- 1 15 oz can diced tomatoes
- 1 15 oz 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) (may also use 1 cup of grilled corn)
- 1 4 oz can diced green chili
The recipe can be found here.
Smoked Brisket Shepherd’s Pie
Shepherd’s Pie
- 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 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 ½ cup Beef Broth
- 3-4 Tbsp Flour
Jalapeno Cheddar Mashed Potatoes
- 2 pounds baby red potatoes, quartered
- 1 ½ cups shredded Cheddar Cheese
- 1 jalapeno finely minced, seeds removed for less heat
- 4 Tbsp 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
The full recipe: https://www.countrycleaver.com/2017/06/smoked-brisket-shepherds-pie-jalapeno-cheddar-mashed-potatoes.html
Beef Brisket Tacos
Ingredients:
- Beef Brisket recipe Click link below in Instructions
- 12 - 15 corn tortillas
- 2 cups vegetable oil divided (might need more)
- 1 large onion sliced super thin (Costco® size onion)
- 2 1/2 cup buttermilk
- 2 1/2 cups flour
- 1 Tbs garlic salt
- 1 tsp pepper
- 1 Tbs Slap Ya Mama® seasoning
- Sweet Baby Ray's® barbecue sauce for topping
- Cilantro for garnish
Recipe here.
Brisket Enchiladas
Ingredients:
- 3 pounds of Brisket (I have a large oval-shaped slow cooker and this fit perfectly)
- Salt and Pepper
- 2 tablespoons Olive Oil
- 3 cloves of Garlic, finely chopped
- 1 large Yellow Onion
- 2 cups of Red Chile Sauce
- 1-2 cups of Beef Broth
- 8-10 Large Tortillas (corn or flour)
- 1 cup of Green Chile Sauce
- 1 (14.5 ounces) can of Pinto Beans, drained and rinsed
- 1 (14.5 ounces) can of Refried Beans
- 2 cups of Shredded Mexican Cheese
- Garnish with Tomatoes and Green Onion
- Serve with Sour Cream
Get the full recipe and instructions here.
Brisket Stroganoff
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Ingredients:
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, chopped
- 1 1/4 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 1/2 cups Chianti
- 2 1/2 cups chopped smoked brisket, click here for recipe
- 3/4 cup sour cream (room temperature)
- cooked egg noodles (or your favorite pasta)
- fresh parsley, chopped (for topping)
The full recipe for brisket stroganoff can be found here: https://apleasantlittlekitchen.com/2017/05/25/brisket-stroganoff/
Brisket Nachos
Ingredients:
- 3 Cups Brisket chopped
- 1/2-1 Cup BBQ Sauce
- 1 Can Pinto Beans Drained
- 1 Bag Tortilla Chips Lightly Seasoned Restaurant Style
- 4 Cups Colby Jack Cheese (we use Tillamook) Shredded
- 1/2 Red Onion diced
- 1 Jalapeno sliced
- 1/4 Cup Cilantro Chopped
Get it here.
Brisket Pizza
Ingredients:
- 1/2 lb. Brisket Moist, Chopped
- 1/2 lb. Muenster Cheese Block
- 2 cups Mozzarella Cheese Shredded
- 1 cup BBQ Sauce
- 1/4 cup Parmesan Cheese
- 1 lb. Fresh Pizza Dough
- 1/4 tsp. Garlic Powder
- 1 tsp. Parsley Flakes
- 1/3 cup Pastry Flour
Full recipe.
Brisket Baked Beans
Ingredients:
- 1 pound cooked brisket, cut in 1/2-inch cubes
- 1 large onion, diced (about 2 cups)
- 6 cloves garlic, finely chopped (about 2 tablespoons)
- 1/4 cup bacon fat (or butter)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 1 cup ketchup
- 3/4 cup cider vinegar
- 1/3 cup brown sugar
- 4 (15-ounce) cans pinto beans, drained and rinsed
Droooool... Recipe here 🙂
Brisket Pie
Ingredients:
- 2-3 tbsp Oil
- 1 Yellow Onion (diced)
- 2 Carrots, (diced)
- 3 Celery Sticks (diced)
- 3 tbsp Flour
- 2 cups Beef Stock
- 1 cup Pale Ale
- 3 tbsp Fave BBQ Sauce
- 1 tbsp Fave BBQ Rub
- Leftover Brisket (diced)
- 1 cup Frozen Peas
- Short Crust Pastry (1-2 sheets)
- Puff Pastry (1-2 sheets)
- 1 Egg White (whisked)
The recipe: https://www.thecompletecityguide.com/brisket-pie-brisket-and-pale-ale/
Brisket Taquitos
Ingredients:
- 2 tbsp olive oil extra virgin
- 1 Onion sliced into strips
- 2 Fresh Jalapeños cored and sliced
- 10-12 Corn tortillas
- 1 cup leftover smoked brisket finely chopped
- 1 can refried beans I like traditional Rosarita
- 4 oz pepper jack cheese finely shredded
- canola oil about 3-4 quarts for deep frying
Make them.
Brisket Soup
Ingredients:
- 4 cups leftover brisket, chopped into bite size pieces
- 6 cups Beef Broth
- 2 carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 796 mL can diced tomatoes
- 2 Chipotle peppers (in adobo)
- 1 tbsp adobo sauce from the chipotle pepper can
- 1 tbso oregano
- 398 mL can black beans, drained and rinsed
- salt and pepper, to taste
Soup recipe.
Brisket Pasta
Ingredients:
- Pulled brisket, cooked
- 1 package bowtie pasta
- 2-3 tablespoons olive oil for sauteing
- 2 cloves garlic, minced
- 1 box (10 oz.) grape tomatoes, cut in half lengthwise
- Tips of one bunch of asparagus (about the top three inches)
- Salt to taste
Bowtie brisket recipe.
Brisket Loaded Fries
Ingredients:
- Leftover Brisket (Great way to use leftovers!)
- Grown In Idaho Super Crispy Shoestring Fries
- 1 cup shredded cheese
- 1 cup pico de gallo
- 2 jalapenos, sliced
- 1/4 cup cilantro, chopped
- 1/2 cup chipotle sauce
The brisket fries recipe: https://cowboyslifeblog.com/brisket-loaded-fries/
