What to Do with That Leftover Brisket: 10 Best Recipes

If you are an avid fan of BBQ-ed brisket, chances are high that you have random bits and pieces of leftover brisket lying around. Some believe that there should be no leftover brisket, but it’s bound to happen when you’re always BBQ-ing pounds of beef at a time.

Of course, you don’t waste any of that juicy meat, do you? You can always vacuum-seal and freeze it, and it will keep for three months or more Trusted Source HOW LONG DOES FOOD LAST IN THE FREEZER? - The Old Farmer's Almanac How long should you keep food in your freezer? Time to clean it out? See this frozen food storage chart to find out whether or not you can freeze cheese, how long you can freeze chicken for, how long uncooked meat keeps in the freezer, and much more. Plus, get advice on freezing foods the correct way to preserve quality. www.almanac.com . And luckily, there are tons of leftover brisket recipes to help you turn that juicy meat into something new and exciting.

You can include the leftover brisket in all kinds of recipes ranging from a humble soup to a wide combination of beef, bread, and cheese indulgence. We hand-picked these ten to give you a good range of recipes that you and your family will love — whether you’re feeling lazy and just want to rustle up something on the double or want to set up a full family meal.

1.  Texas Twinkies

What’s not to love about jalapeños stuffed with cheese, smoked meat, wrapped in bacon, and the whole thing smoked to perfection? They are a perfect snack and party food. Plus, they are super easy to prepare.

All you have to do to prepare delicious Texas Twinkies is stuff jumbo jalapeño peppers with a combination of brisket, your favorite spices, some cheese, BBQ sauce. Smoke them for 40 minutes, and you’ve got yourself a killer snack. We have a more detailed Texas Twinkies recipe here.

2. Brisket Tacos

Everyone swears by their own taco fillings, but nothing beats leftover brisket tacos. However, for this recipe, the secret is simplicity so that the delicious brisket can really shine.

Ingredients

• 8 corn tortillas
• 2 cups brisket, shredded or chopped
• ½ cup shredded cheese (Mexican or Cotija)
• 2 or 3 wedges of lime
• ⅓ diced white onions
• ¼ cup pickled onions
• ⅓ cup sour cream
• Garlic
• Jalapeños
• 2-4 tomatoes, halved
• Cilantro
• Chipotle sauce

Instructions

1. Take the tomatoes, jalapeños, onions, and garlic and place them on an oven pan. Cook them on high heat for 15 minutes. If you want that extra smoky flavor, use the smoker or grill.
2. Combine the salsa ingredients: garlic, onions, jalapeños, tomatoes, cilantro, and chipotle sauce in a food processor and blend until you achieve a smooth consistency. You can add a bit of beef or vegetable broth to make it more liquid.
3. Warm up the brisket as desired. It’s best to do it on the grill with a bit of marinade to restore its juices and texture.
4. Warm-up your corn tortillas on the grill for about 3 minutes. If you want them crunchier, give them a thin coating of extra-virgin olive oil.
5. Assemble the tacos as desired with the brisket, shredded cheese, sour cream, salsa, guacamole, and pickled onions. Press some lime juice on top for that citrusy flavor.

Once again, the type and amount of taco toppings you choose to add is completely up to you. Just make sure not to overwhelm the meat in this classic Tex-Mex recipe.

2. Slow Cooker Brisket Chili

This is one of the richest recipes out there. There’s nothing like a spicy, slow-cooked brisket chili to warm you up on a cold winter night (if your brisket lasts that long in the freezer). Plus, it makes a fantastic family meal.

Ingredients

• 3 cups of chopped leftover brisket
• ½ cup beef broth
• 3 tablespoons of olive or vegetable oil
• 1 red bell pepper, finely chopped
• 1 onion, chopped
• 3 tbsp chili powder
• 1 tbsp cumin
• ½ tbsp chipotle sauce
• 3 cloves of garlic, finely diced
• ½ tbsp paprika
• 1 12-z bottle of beer
• 15oz diced tomatoes
• 15oz tomato sauce
• 1 can of black or kidney beans
• ½ can corn
• 4oz green chopped green chili

Instructions

1. Mix the chili, cumin, paprika, and any other spicing you want to add. Coat the brisket cubes with this mixture by tossing it lightly.
2. Heat the oil in a grill pan and add the coated brisket. Cook over medium-high heat until browned, and sprinkle any remaining mixture on top.
3. Transfer the brisket to a crockpot or Instant Pot. It should be at least 6 quarts in size.
4.  In the same grill pan you used, cook the bell pepper, garlic, and onion until soft. Add these to the crockpot as well.
5. Add the beans, tomatoes, beer, beef broth, beans, corn, green chili, and tomato sauce. Put it on low heat and simmer for 2-8 hours. If the stew gets too thick, just add a little water.

Before the brisket police come knocking, remember that most of these ingredients are optional. You can even fry a bit of bacon to add some of that all-time favorite flavor. What you will need is a good grill pan, like the Le Creuset Enameled Cast Iron Skillet. It’s cast iron, ribbed for draining excess grease, and is perfect for stovetop grilling and bacon frying.

4. Breakfast Hash

Brisket for breakfast? Bring it on!

Ingredients

• 12oz leftover brisket, diced
• Red and yellow onions, 1 pc each, chopped
• 1 bell pepper, chopped
• 2 cups russet potatoes or sweet potatoes, diced
• Olive oil
• Fresh thyme
• Fresh oregano
• Fresh chives
• 3 eggs
• Hot sauce

Instructions

1. Line a rimmed baking sheet with parchment paper. Put in it the onions, bell pepper, and potatoes.
2. Drizzle some olive oil onto the potatoes and season with some pepper, sea salt, thyme, and oregano. Spread everything evenly on the pan.
3. Roast in the oven at 425F for 20 minutes. Halfway through, rotate the pan but do not toss.
4. Move the pan to the lowest rack and give it another 5 minutes. The hash is now ready.
5. Scatter the brisket over the hash and put it back in the oven to warm.
6. In the meantime, fry the eggs just the way you (or your family) likes them.
7. Serve the brisket and hash and top with a fried egg. Garnish lightly with fresh chives and season with pepper and salt as desired.

This recipe for leftover brisket is one of the American classics. You can master many more and do similarly wonderful things with meats and vegetables. Check out our selection of the best grilling cookbooks to get you started on the right path.

5. Brisket Pizza

BBQ pizza? Indulgence food doesn’t get any better than this. This recipe makes 2 medium flatbread pizzas.

Ingredients

• 1 cup barbecue sauce
• 1 cup pizza sauce
• ½ cup green onions, chopped
• ½ cup fresh cilantro, minced
• 4 Roma tomatoes, diced
• 4 jalapeños
• 2lbs smoked beef brisket
• 2 cups smoked Gouda cheese, shredded
• 1 large red onion, sliced
• 2 tbsp olive oil
• Prime BBQ rub

Instructions

1. Prepare pizza dough, enough for two medium-large pizzas.
2. Spread a sheet pan with cornmeal and place the dough on it.
3. Mix the two cups of sauce and divide them evenly. Spread one cup over each pizza.
4. Divide the cheese and spread it over each pizza.
5. Chop the brisket, spread it over the pizzas, and repeat with the onion, tomato, jalapeños, and tomatoes. Sprinkle your favorite high-quality BBQ rub on top.
6. Preheat your oven to 450F with a pizza stone centered on the top rack.
7. Bake for about 15 minutes until browned.
8. Move the pizza from the sheet pan to your grill grate and grill for about 2 minutes to crisp it.
9. Finish your pizza with chopped cilantro and maybe some ranch dressing before serving.

6. Brisket soup

Brisket soup is the ultimate comfort food. The liquid draws out the full flavor from the brisket and spices, making a delicious hot spicy food for chilly weather. Plus, it is super easy to make – you just throw everything together and bring it all to a slow boil.

Ingredients

• 2lbs smoked brisket, diced into 2” pieces
• ½ onion, chopped
• 1 tbsp unsalted butter or extra-virgin olive oil
• 1 carrot, chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, chopped
• ¼ cup tomato paste
• ¼ cup ruby port
• 4 quarts chicken broth
• 1 cup field or butter peas, shelled
• 1 bay leaf
• 1 sprig of thyme
• 1 ½ cups okra slices
• 1 cup lima beans
• 1 cup corn kernels
• Salt and pepper
• 8oz medium egg noodles or pasta

Instructions

1. Heat the olive oil or butter in a large pot. A Dutch oven works best. Add the brisket, season with salt and pepper, and brown it on all sides.
2. Remove the brisket and set aside, then add the onion, carrots, celery, and garlic, and cook until brown.
3. After about 5 minutes, put the brisket back in. Add the broth, port, tomato paste, thyme, bay leaf, and field peas. Simmer for 30 minutes.
4. Stir in the okra, lima beans, and corn kernels.
5. Cook for about 40 minutes or until the vegetables are soft. If you have the time, let everything simmer on low heat for up to 10 hours.
6. Cook the pasta or egg noodles to your liking.
7. When done, discard the thyme and bay leaf from the soup and serve with the noodles or pasta.

This recipe requires that the meat is soft and very tender, which means you have to slice it very thin. In case you don’t have a serious meat slicing knife, get yourself the Ergo Chef Prodigy 12” knife. It’s an amazing knife for carving and slicing, and it goes through the meat as smooth as butter.

7. Brisket Quesadillas

Here we continue the Tex-Mex trend with this unique leftover brisket quesadilla recipe. It makes for more delicious party food that you can get ready in 20 minutes flat, and your buddies will love you for it.

Ingredients

• Shredded leftover brisket
• Tortillas
• Cheddar cheese, shredded or grated
• BBQ sauce
• Red onion
• Fresh cilantro (optional)

Instructions

1. Place a tortilla flat on a large hot skillet. You can spray the pan first with some cooking spray to stop it from sticking.
2. Sprinkle cheese all over the tortilla, place some shredded brisket on one half of it, and lay thinly sliced onion on top. Spoon BBQ sauce generously over it.
3. Once the cheese has melted slightly, pick up the other half of the tortilla and cover the other half. Make sure it settles in place.
4. Cook until the bottom half of the tortilla is brown, then flip gently and do the other half.
5. When done, the cheese should be melting out of the sides of the quesadillas. Garnish with cilantro, guacamole, extra sauce, sour cream, or whatever else you like.

8. Brisket Enchiladas

Another Tex-Mex classic oozing with creamy cheese, brisket enchiladas are another easy way to serve up left-over brisket at that party or picnic.

Ingredients

• 1 tbsp vegetable or olive oil
• 12 corn tortillas
• 2 cups (8oz) Monterrey Jack, shredded
• ½ yellow onion, diced
• Pickled jalapeños, sliced

For the salsa:

• 2lb leftover brisket, shredded (about 4 cups)
• 4 jalapeños, halved and seeded
• 6 cloves of garlic
• ½ cup cilantro
• 28oz tomatoes (1 can)
• 1 tbsp ground cumin
• ½ yellow onion, halved
• Black pepper and salt

Instructions

1. Prepare the salsa sauce as described above for the brisket tacos.
2. Preheat your oven to 350F.
3. Pour ½ cup of the salsa into a large baking dish and put it in the oven.
4. Heat up the oil in a skillet on low heat. Place the tortillas in the hot oil until they are soft and place them in a tortilla warmer.
5. Lay each tortilla on a plate then add ¼ cup of beef and 1 tbsp of diced onions. Roll it up, place each enchilada in the baking dish, and repeat it with all the other tortillas.
6. Pour the rest of the sauce over the enchiladas and top it with grated cheese. Bake for 15 minutes.
7. Top with the pickled jalapeños, cilantro, and any remaining onions and serve.

If you don’t like the oil, you can use the salsa sauce or warm red chile sauce to soften up the tortillas.

9. Casserole

This is one of those delicious recipes that you can rustle up quickly to make an amazing family dinner from the weekend barbeque’s leftovers. You can use any other kind of BBQ, but we both know that smoked beef brisket is king due to its rich smoky flavor.

Ingredients

• 5oz cornbread
• 1 egg
• 1 cup cheddar cheese
• 1lb chopped brisket
• 1 can corn, drained
• 1 can chili beans, drained
• 1 spring onion
• ⅓ cup milk
• BBQ sauce

Instructions

1. Preheat your oven to 400F.
2. Grease a casserole dish or spray it with non-stick oil spray.
3. Follow the package instructions for the cornbread, mix it with half the cheddar cheese, and spread it on the casserole dish.
4. Bake for 15 minutes, then remove it and poke holes at the top.
5. Mix the brisket with BBQ sauce and layer it over the bread with the beans.
6. Bake for 15 minutes more. Top it with the remaining cheese and spring onion and serve hot.

10. Shepherd’s Pie

Gastronome purists would have you call this a cottage pie because, you know, no lamb. But, when you have tonnes of leftover smoked beef brisket and a hungry family, this is a classic American recipe you can pull off for a hearty meal.

Ingredients

• 2lbs smoked brisket, chopped or shredded
• 3 carrots, sliced or chopped
• 1 head broccoli, chopped into bite-size florets
• 2 cups frozen mixed vegetables. You can use corn, peas, spinach, cauliflower, parsnips, butternut squash, or whatever else you like.
• 1 red or sweet onion, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 ½ cup beef broth
• 3-4 tbsp flour
• 2lbs baby red potatoes, quartered
• 1 ½ cups cheddar cheese, shredded
• ½ sour cream
• ¼ cup whipping cream
• 3 cloves of garlic, minced.
• 1 jalapeño, seeded and finely minced
• Salt and pepper

Instructions

1. Preheat an extra-large skillet or Dutch oven over medium heat.
2. Put in the butter and olive oil and let it simmer.
3. Add the carrots and onion. Sautée until soft (fork goes halfway in), then add the broccoli florets, assorted vegetables, and brisket.
4. Stir the mixture and add the beef broth. Sprinkle with flour and simmer until the broth thickens, then pour the mixture into a large (13”x9”) casserole dish and put it aside.
5. Preheat your oven to 375F.
6. In the same Dutch oven, boil a pot of heavily salted water.
7. Add the baby potatoes and boil until tender (10-12 minutes). In the meantime, prepare the cheddar, jalapeño, and garlic.
8. Drain the potatoes when they are done and put them back in the Dutch oven. Use a masher or hand mixer to beat in the butter.
9. Fold in the garlic, jalapeño, and cheddar cheese, then season with salt and pepper.
10. Spoon the mashed taters over the smoked brisket, place it in the oven, and bake for 35 minutes. The potatoes should turn slightly golden-brown.
11. Let the pie rest for 10 minutes to cool down. You can serve it with various BBQ side dishes.

Final Thoughts

If you are wondering what to do with leftover brisket, stop. These 10 recipes are just a taste of what is possible with the delicious and versatile beef barbeque. There are probably 100 ways to eat smoked beef brisket for breakfast, lunch, dinner, and snacks.

Some of these leftover brisket recipes are so good that you will want to barbeque or smoke a whole brisket just for them. What’s more, even if your brisket doesn’t turn up as perfectly as you wanted, you can always give it a new lease of life with one of these recipes. What can we say, long love beef brisket!

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