Every year I try to find an interesting way to make brisket. No Lipton Onion Soup, chili sauce and beer for me. This year I adapted an Emeril Lagasse recipe for Jewish brisket for a crock-pot. It took about 18 hours and lots of overflow onto the kitchen counter, but it was moist and tender. None of that is bad, it was just IMO reminiscent of all those 50s and 60s briskets we had come to expect back in the day. (more about the recipe and the whole cooking affair here: http://foodbeest.com/?p=3770)
And while I started with something between 7 and 8 lbs, the meat weighed about 5-1/2 lbs after cooking. Still, with the chicken and everything else we served for the holiday, there is an abundance of leftovers. I gave some away to my guests. And I ate all I want of brisket sandwich on challah. Now I need ideas for what to do with the rest of it.
I think in the old days, brisket leftovers were the basis for knishes or kreplach. What can you suggest that doesn't smack of 18th Century Poland?
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