Tired of eating the plain old leftover beef brisket on a plate? Instead, transform your leftover brisket into masterpiece recipes that taste like cooking dinner fresh all over again. Rhonda Schuldt dreams up a collection of creative and delicious recipes that will give your leftover beef brisket a new lease on life. Devour her savory French Onion Dip Sandwich, hearty Vegetable Beef Soup, and Open-Faced Beef Sandwich. Each recipes is sure to impress your taste buds and make you fall in love with leftovers all over again.
While you’re here, shake up a relaxing Chamomile Lavender Spritz to treat yourself during all that extra time you’ll save using leftover brisket.
French Onion Dip Sandwiches
Description
Tender brisket and caramelized onions served on a toasted hoagie with melted Swiss cheese, paired with rich broth for dipping.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large onions, sliced
- 4 cups sliced leftover brisket
- 3 cups beef broth
- Toasted hoagie buns
- Swiss cheese slices
Instructions
- Heat olive oil and butter in a medium pot.
- Add onions and cook over medium heat, stirring occasionally, until caramelized.
- Add brisket and beef broth, stir, and simmer on medium-low until beef is tender and broth slightly reduced.
- Remove beef and onions with a slotted spoon, letting excess broth drain.
- Place mixture on the bottom half of a toasted hoagie, top with Swiss cheese, and add the top bun.
- Optional: Broil open-faced to melt cheese before adding the top bun.
- Serve with a small bowl of the broth for dipping.
Vegetable Beef Soup
Description
A hearty soup loaded with brisket, fresh vegetables, and herbs—perfect for a cozy, filling meal.
Ingredients
- 2–3 tbsp olive oil
- 2 carrots, diced
- 2 ribs celery, diced
- 1 cup onion, diced
- 2 cloves garlic, chopped
- 3 cups green cabbage, chopped
- 1 (28 oz) can diced tomatoes
- 2 quarts beef stock
- 4 cups leftover brisket, cut into 1-inch chunks
- 2 medium red potatoes, cubed
- Optional vegetables: green beans, corn, peas
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat olive oil in a stock pot.
- Add carrots, celery, onion, and garlic; cook 5 minutes until softened.
- Add cabbage and cook until wilted.
- Stir in tomatoes, beef stock, brisket, potatoes, and any extra vegetables.
- Season with oregano, thyme, bay leaf, salt, and pepper.
- Simmer for 45 minutes or until potatoes and beef are tender.
- Serve hot with crusty bread.
Open-Faced Beef & Mashed Potato Sandwiches
Description
Thick toasted bread topped with creamy mashed potatoes, warm brisket slices, and rich homemade gravy.
Ingredients
- Thick-cut bread, toasted
- Mashed potatoes
- Sliced warmed brisket
For Brisket Gravy:
- 2 tbsp cornstarch
- ½ cup cold water
- Pan juices from roast brisket*
If no pan juices:
- 4 tbsp butter
- 2 tbsp flour (regular or gluten-free)
- 2–3 cups beef stock
- ½ packet onion soup mix
- Salt and pepper, to taste
Instructions
For Gravy with Pan Juices:
- Mix cornstarch with cold water, stir into pan juices, bring to a boil, and cook until thickened.
For Gravy Without Pan Juices:
- Melt butter in a saucepan, stir in flour, and cook until golden. Whisk in beef stock and onion soup mix, bring to a boil, then add cornstarch mixture. Season to taste.
To Assemble:
- Place toasted bread on a plate, top with mashed potatoes, brisket slices, and pour gravy over the top.
Recipes by Rhonda Schuldt
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