What to do with all the leftover beef brisket?

A good meal makes good leftovers. Sure, a sit-down Thanksgiving dinner is delicious, but what I’m really looking forward to is a second piece of pecan pie and/or a breakfast sandwich topped with buttermilk biscuits, slices of turkey roast, cornbread stuffing, shredded Brussels sprouts, and cranberry sauce. If I manage not to completely inhale the penne alla vodka for dinner at the hole-in-the-wall Italian restaurant near my apartment, I’ll be counting the hours until it’s socially acceptable to reheat and inhale the leftovers. That’s because leftovers are delicious, and leftover beef brisket is no exception.

The problem with leftover meat – whether it’s beef brisket, beef tenderloin or rotisserie chicken – is that it’s always at risk of drying out when reheated. Not to be dramatic, but there’s nothing worse than spending half a day waiting for leftovers to burn or overcook. We’ll explain the best way to reheat brisket to keep it juicy, but we’ll also share some of our leftover brisket recipes. Note that not all of these ideas for reusing leftover brisket are kosher, but they are all delicious. Feel free to make adjustments based on any dietary restrictions you may follow.

How to warm the chest

We turned to our community members for an idea of ​​the best way to warm up the chest. First and foremost, most of you have agreed that the best way to tackle leftover brisket is to only slice what you want to eat, rather than trying to reheat the entire cut of meat. . Logic! Community members Monita and Tarragon both said that from there, the best way to heat the brisket slices is to place them in a pot or skillet, covered, with some of the accumulated juices, then stick everything in a 250°F to 300°F oven for 30 minutes. Simply skim off the fat from the jus before serving to avoid fatty leftover breasts.


First and foremost, we need to talk about a brisket sandwich. Follow the directions above to reheat it, then layer it on leftover buns, your favorite sandwich bun, or a hamburger bun (although we recommend something hearty that can stand up to the juicy meat). Eat it as is or add barbecue sauce, coleslaw and pickles.


Why aren’t beef brisket nachos more popular? The combination of crunchy corn tortillas with the smoky flavors of brisket (plus maybe beans, cheese, salsa, avocado, and sour cream) is guaranteed to be my new favorite snack, and yours too.


Shred the brisket like it’s pulled pork and layer it on a white pizza with a trio of cheeses (say mozzarella, ricotta and parmesan). If you have any juice from the remaining meat, drizzle it over the pie as well for a brisket pizza. Barbecue sauce would also be delicious. . . I’m going to cut myself short here because I need to do this ASAP.


Use the same pan for quesadillas that you used to reheat the leftover brisket. Not only does this mean fewer dishes (a win for early morning meals), but the flour tortilla will absorb some of the smoked brisket flavors, making an even more delicious stuffed quesadilla. If there is excess juice, scoop some out so the tortilla doesn’t get soggy. Like any quesadilla, it won’t improve unless you add lots of cheese and maybe some leftover vegetables as well. I challenge you to eat just one.


The morning after the seder, make beef brisket tacos with leftover meat, sautéed onions, scrambled eggs and cheese. Create the easiest DIY taco bar if you’re hosting guests; less work for you and more fun for them!