How to Revive Leftover Brisket
If you are like me, you are searching through your freezer and using up any frozen meat leftovers before Rosh Chodesh Av on Friday. You might also have multiple bags of leftover brisket meat (or london broil or roast). Tonight, I’m pulling out all of my bags of brisket and repurposing them into a juicy, flavorful meal for my family. And I’m going to show you how I do it!
Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: about 6 people
- 1 to 1-½ lbs Leftover Brisket (or london broil or roast), defrosted (and preferably in some of the juices)
- Up to 2 cups Beef stock (or chicken or vegetable stock)
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 TBS Cornstarch (Or Potato Starch if you overstocked at Pesach time like me)
- ½ Cup Water
- 1 tsp Paprika (optional)
- In a large skillet, add the juices from your saved meat. Then add enough Beef stock to make a total of 2 cups of liquid. You can use Chicken or Vegetable stock if that’s what you have on hand. No stock? You can use water in a pinch. It will just take more seasoning.
- Add Kosher Salt and Black Pepper. Bring your liquid to a rolling boil.
- Meanwhile in a separate small bowl, whisk the Cornstarch and water into a slurry.
- When the liquid is boiling, whisk in the starch slurry and keep whisking. The liquid will immediately start to thicken. Whisk constantly until the mixture is uniform in texture and thick like gravy. Then reduce heat to Medium-Low.
- If you are NOT using Beef stock, then you may want to whisk in the paprika at this point. I only use it if my stock is not beef because it adds to the color.
- Cut the meat into chunks, then add to the gravy. Stir to mix.
- Keep the gravy at Medium-low for 5-10 minutes while the meat warms completely. Serve hot over your favorite mashed potatoes.
Tonight, I had both leftover brisket and some london broil. But, I only had chicken stock and potato starch on hand, which is what you will see in the images. This is a no-fail, quick, hearty heimishe dinner brought to life from the back of your freezer! Please cook and comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe and follow us on Facebook, Instagram and Pinterest.