Does anybody remember an article somewhere in the last six months or so, with a basic formula and variations on ragu using many kinds of meat including leftover cooked meats? I wasn't able to track it down today, but I remember reading it recently. Anyhow, the leftovers from our Rosh Hashana brisket weren't getting any younger, so I decided what the heck, I could try to turn it into treyf.
So I chopped up a lot of celery and a little carrot and softened them in oil and butter on the stove. Then I threw in about five cups of brisket and onion gravy (my brisket is the purist's purest, just beef and onions, salt and pepper, and it generates a lot of great jus) with a couple of cloves, allspice berries and juniper berries, a bay leaf and a sprig of thyme. And a cup of milk. I let that bubble gently for an hour, then added a can of San Marzanos and cooked it another two hours. Man, that was good!