14 Delicious Leftover Brisket Recipes (2024)

FAQs

What to do with tough leftover brisket? ›

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.

Place It Fat-Side Up

You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

Wrap whole or sliced leftover brisket and its juices in aluminum foil and store in a ziptop bag or airtight container in the refrigerator for up to four days, according to the USDA. 1 Whole pieces retain moisture better than slices, so wait until after reheating to slice the meat if possible.

Cover the brisket with slices of butter. This fat is your friend to provide much needed moisture when reheating. Reheat until the internal temperature is over 140. This will take 90 - 120 minutes depending on the size of your brisket.

Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

Apple Cider Vinegar

This is one of the most commonly used liquids for a brisket spritz, especially for Carolina-style barbecue. Apple Cider Vinegar is often mixed with a little bit of water or apple juice to slightly dilute it.

Rubs and Marinades

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

How do you reheat a brisket without drying it out? ›

To reheat the brisket, wrap it in foil or plastic and place it in a preheated oven at 325°F for 10-15 minutes. You can also reheat it in a microwave using a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out.

Reheat it in a moist environment: One of the easiest ways to soften a dry brisket is to reheat it in a moist environment. You can do this by placing the brisket in a covered dish with a small amount of beef broth, water, or tomato sauce. Cover the dish with foil and bake it in the oven until it is heated through.

The brisket already loses enough moisture from water loss through steam and fat lost on the cutting block.

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce.

Wrapped and Back on the Smoker

Place the brisket back in the smoker, this time with the flat facing the heat source. This will help the brisket cook more evenly, and now that the meat is protected, you can expose the flat to a little more heat.

Kelsey recommends using a boning knife, a filet knife, or any other blade that “has a little bit of flex to it” to slowly carve chunks out of the fat cap. Making shallow cuts almost parallel to the brisket, carefully slice in a sawing motion while using your off hand to peel back the chunks as you go.