3 hours ago
Tuesday, January 11, 2011
I slow roasted that fantastic 6 hour brisket on Sunday, but by Wednesday, we were tired of brisket sandwiches.
What else to do with leftover brisket? Rachael Ray had a good idea of making a brisket tomato ragu to serve over penne. That sounded good, but we had already had our once a week pasta, but will save it for next time.
I found this great recipe on Fine Cooking Magazine's website, and tailored it to what I had in my cupboard. I used canned beans instead of soaking dried beans overnight, why not make life easy? I was using leftover meat as the main ingredient, so keep it simple.
I used a Hoegaarden Belgian beer because I didn't have Corona or any Mexican beer, and it turned out great.
and.....if you want to make a 3rd meal out of leftovers (which is pretty funny, talk about stretching a $15. brisket!), then roll up the leftover brisket chili into flour or corn tortillas the next day and garnish w/ cilantro, sour cream and avocado! Brisket tacos!
I feel so thrifty!
Leftover Brisket Chili (really good!):
1 large onion, chopped
3 cloves garlic, chopped
1 tbsp ancho chili powder
1 tsp cumin
1/4 tsp cayenne pepper
3 tbsp tomato paste
1 16oz. can of kidney beans, rinsed & drained
1 14oz. can of fire roasted chopped tomatoes
1 12oz. bottle of Mexican beer (like Corona)
1 lb. of leftover cooked brisket meat, cut up into chunks
1 tbsp red wine vinegar (don't skip this ingredient)
In a heavy Dutch oven or stockpot, cook the onions and garlic with the 3 spices on medium heat, moving them around with a wooden spoon, so they are coated with the spices, about 4 minutes till the onions are translucent.
Add the tomato paste, chopped tomatoes, and beer and bring to a boil.
Add the leftover brisket and kidney beans.
Turn down the heat and simmer about 30 minutes to desired thickness.
Add the tablespoon of red vinegar and stir.
Serves 4 generously.
I can't wait to make a brisket again so I have leftovers to make this fabulous chili!