leftover brisket recipe

Brisket Pot Pie is a hearty meal to make the most of leftover brisket. Flaky pie crust filled with smoky brisket chunks, tender vegetables in a well seasoned gravy. 

Brisket Pot Pie

pie crusts

beef brisket, chopped

russet potatoes

onion

carrots

celery

English peas

olive oil

butter

all purpose flour

beef broth

Worcestershire sauce

garlic

smoked paprika

rosemary

salt

black pepper

water

Preheat oven to 375°.

Roll one pie crust out and place into...

Roll one pie crust out and place into a 12 inch cast iron skillet or deep baking dish. Prick the pie crust all over with a large tined fork. Place a large sheet of aluminum foil over the pie crust, pressing it down flat over the entire crust.

Bake for 15 minutes. Remove from oven and...

Bake for 15 minutes. Remove from oven and set aside, remove the foil.

Add olive oil to another large skillet and...

Add olive oil to another large skillet and cook the onions, carrots and celery, over medium- high heat. Stir often until softened. Remove to a bowl and set aside.

In the same skillet, melt butter and whisk...

In the same skillet, melt butter and whisk in the flour. Cook over medium heat, whisking until golden brown.

Add the beef broth and Worcestershire sauce, whisking...

Add the beef broth and Worcestershire sauce, whisking until well combined.

Next, add the potatoes and continue to cook...

Next, add the potatoes and continue to cook until gravy thickens.

Stir in the brisket, cooked vegetables and English...

Stir in the brisket, cooked vegetables and English peas.

Pour mixture into the prepared pie crust.

Roll out the top pie crust and cover...

Roll out the top pie crust and cover the filling. Trim if needed and crimp the edges to seal. Cut 2- 3 slits in the top using a sharp knife.

Beat the egg and water together and brush...

Beat the egg and water together and brush over the pie crust.

Place the skillet onto a rimmed baking sheet...

Place the skillet onto a rimmed baking sheet to catch any spills if it cooks over. Bake for 45 minutes or until crust is golden brown and filling is bubbly.

Remove from oven and cool 10 minutes before...

Remove from oven and cool 10 minutes before slicing and serving.

Brisket Grilled Cheese is an epic sandwich to make for lunch or dinner that is satisfying and delicious. A great way to enjoy leftover brisket from your weekend cookout.

Brisket Grilled Cheese

smoked brisket

bbq sauce

bread

pepper-jack cheese

colby-jack cheese

Chop the brisket and place in a skillet...

Chop the brisket and place in a skillet with bbq sauce. Cook over medium heat, stirring until well combined and heated through.

Butter one side of each slice of bread.

Place 3 slices butter side down on a...

Place 3 slices butter side down on a preheated griddle or skillet over medium heat.

Add a slice of pepper-jack and a slice...

Add a slice of pepper-jack and a slice of colby-jack cheese to each piece of bread.

Top with a generous layer of bbq brisket.

Add another slice of pepper-jack and colby-jack cheese...

Add another slice of pepper-jack and colby-jack cheese over the brisket and top with the remaining bread slices, butter side up.

Cook sandwiches 3-4 minutes or until bottom is...

Cook sandwiches 3-4 minutes or until bottom is toasted. Carefully flip the sandwiches to toast the other side until cheeses are completely melted.

Remove from griddle. Slice in half and serve...

Remove from griddle. Slice in half and serve immediately.

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

Brisket Hashbrown Casserole

smoked brisket, chopped

russet potatoes potatoes

onion,

sour cream

can cream of mushroom soup

pepper

cheddar cheese, divided

cilantro,

Preheat grill to 350°,

In a large bowl, whisk together sour cream,...

In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.

Peel potatoes and shred on the large side...

Peel potatoes and shred on the large side of a box grater.

Rinse the potatoes 2- 3 times and squeeze...

Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.

Reserve 1/2 cup brisket and 1 cup of...

Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.

Mix well and spread evenly.

Top with remaining brisket and cheese.

Bake for 45 minutes to 1 hour or...

Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.

Remove from grill and garnish with cilantro if...

Remove from grill and garnish with cilantro if desired.

Shut out that cold weather and serve up a hearty bowl of this beef barley soup with prime rib. Tender bits of prime rib, hearty barley, paired complimentary vegetables for one delicious bowl of soup.

Beef Barley Soup with Prime Rib

salted butter

garlic,

dry red wine

thyme

barley

Place the butter into a large Dutch oven...

Place the butter into a large Dutch oven over medium heat, and let melt.

Add in the celery, carrots, and onion. Let...

Add in the celery, carrots, and onion. Let cook for 5-6 minutes, until softened and starting to brown.

Add in the garlic and stir for 30...

Add in the garlic and stir for 30 seconds.

Add in the beef broth, prime rib, red...

Add in the beef broth, prime rib, red wine, ground thyme, and barley.

Simmer over medium heat until the barley is...

Simmer over medium heat until the barley is tender. Serve with crusty bread and green salad.

This hearty beef noodle soup features one of the best cuts of beef, prime rib! Use up your holiday leftovers in one of the best ways.

Beef Noodle Soup with Prime Rib

egg noodles (or egg

Add in the beef broth, prime rib, red wine, and thyme.

Simmer over medium heat until the prime rib...

Simmer over medium heat until the prime rib is fork tender. Add in the noodles and cook until al dente.

Serve with crusty bread and green salad.

Make the most of your leftover 4th of July smoked brisket by mixing it up with these delicious brisket taquitos!

Leftover Smoked Brisket Taquitos

olive oil (extra virgin)

Onion

Jalapeños

10-12 Corn tortillas

leftover smoked brisket (finely chopped)

refried beans (I like traditional Rosarita)

oz pepper jack cheese (finely shredded)

canola oil (about 3-4 quarts

In a 6-8 quart heavy pot, pre-heat about 3-4 quarts of oil. Keep heat on medium heat while you are prepping ingredients so it doesn&#x27;t overheat.

Empty the can of refried beans into a small sauce pan and heat over medium heat. When beans have heated thoroughly, turn heat down to low and let simmer while the other ingredients are being prepped. Season with cumin, salsa, chipotle pepper, or whatever else you like.

Finely chop brisket until you have about a cup. (this amount is flexible). Set aside.

Grate cheese. Set aside.

Slice onion and jalapeños into about strips about 1-2 inches in length.

Heat olive oil in a medium sauté pan. Sauté peppers and onions until soft and translucent (about 3 minutes).

Add chopped brisket. Sauté until fully heated and moistened, about 2-3 minutes.

Prepping Filling

Take one small spoonful (about a teaspoon) of heated refried beans and smear in one strip across a heated corn tortilla. It should be slightly off center (this helps with wrapping later).

Add about a tablespoon of the brisket/onion mixture on top of the beans. It should be arranged in a straight, narrow strip on top of the beans. Top this off with a pinch of cheese.

Roll taquito tightly, beginning on the side where you placed the ingredients off center. Make sure that first wrap is tightly secure over all the ingredients.

When the taquito is fully rolled, secure with a toothpick. The toothpick should run the length of the taquito, not across. The toothpick should go in and out of the same side of the taquito, laying flat.

Repeat this process until you run out of filling. I made about 10 with this amount.

Wrapping taquitos

Raise heat on oil to medium-high (Do not bring it all the way to high). When your frying oil reaches 375°F, carefully place the taquitos in the oil. Don&#x27;t overload the oil. I normally comfortably fry 4-5. Fry for about 5-6 minutes, or until the tortilla has reached a crispy, golden brown. Remove from oil and set on paper towels to soak up excess oil.

Top 6 leftover brisket recipe recipes from across the web

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Top Tags

Brisket Pot Pie

Brisket Grilled Cheese

Brisket Hashbrown Casserole

Beef Barley Soup with Prime Rib

Beef Noodle Soup with Prime Rib

Leftover Smoked Brisket Taquitos

Top 6 leftover brisket recipe recipes from across the web

The most viewed leftover brisket recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brisket Pot Pie

Brisket Grilled Cheese

Brisket Hashbrown Casserole

Beef Barley Soup with Prime Rib

Beef Noodle Soup with Prime Rib

Leftover Smoked Brisket Taquitos

The most viewed leftover brisket recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine