Leftover Brisket On A Bun Recipes
LEFTOVER BRISKET ON A BUN
How to save tough brisket by braising in the oven. Recover smoked brisket that was tough will be tender. Serve on a bun with onions and peppers.
Provided by Steve Cylka
Categories Appetizer Main Course
Time 3h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 325F.
- Carve the brisket into long 1/4-1/2 inch slices.
- Lay out the brisket in a large baking dish with fairly high sides. Top with the sliced onions and peppers.
- Pour the beef broth and wine all over the brisket.
- Cover with foil and bake in the oven for 3-4 hours. The vegetables should be soft and the brisket almost falling apart when lifted with tongs. If they are not, put back in the oven for a bit longer.
- Using tongs, grab a bunch of brisket, peppers and onions and place in a slices crusty roll. If desired, spoon a little of the broth on the bun.
- Serve with a small bowl of the broth for dipping.
Nutrition Facts : Calories 339 kcal, Carbohydrate 26 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 786 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
13 LEFTOVER BRISKET RECIPES
You don't just have to make sandwiches with your leftover brisket. We find great recipes for breakfast, lunch, and dinner. Try these now.
Provided by Jeremy Pike
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Scroll up and pick a recipe from above.
- Reheat brisket.
- Complete Recipe.
- Enjoy.
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 32 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 1245 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BEEF BRISKET ON BUNS
With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. -Deb Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. , Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.
Nutrition Facts : Calories 171 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 313mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BARBECUED ROAST BEEF ON A BUN
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
Provided by Chef John
Time 16h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
- Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
- Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
- Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
- Cover and refrigerate for 4 to 12 hours.
- Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
- Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
- Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
- Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g
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