These Oven Braised Brisket Bonus Recipes are a few extra recipes for when you have some leftover beef in the fridge. The idea behind cook once eat twice is a way to have healthy dinners on the table even when life gets crazy. By cooking a larger amount of something one day you can roll the ingredients into another meal that you can have ready in minutes on one of the busy days. Cooking this way saves you time and money. It saves you time by having a healthy meal on the table in 15 minutes. It saves you money by not wasting or throwing away any ingredients and having a plan for all the items that you buy.
So you made the Oven Braised Brisket #1 and still have some leftovers in the freezer. In case you missed it the recipe for the original brisket is below! Here are the 2 bonus recipes for the original recipe. Click on the pictures for the full detailed recipes.
Brisket Hash and Eggs
Brisket and Poblano Chili
Here is what you need for these recipes.
1.5-2 pounds of leftover beef brisket/veggies from the original recipe for Oven Braised Brisket
Grocery List
- 4 poblano peppers
- 1 28 ounce can whole tomatoes
- 2 cups beef stock
- 1 avocado
- sour cream
- cheese optional, for topping
- cilantro optional, for topping
- 1 10-12 ounce turnip
- 1/4 white onion
- 4 eggs
- chives optional
Pantry Items
- oil
- chili powder
- cumin
- coriander
- hot sauce
Original Oven Braised Brisket Recipe Below
Oven Braised Brisket
Ingredients
- 1 5-6 pound beef brisket you are looking for a raw uncured piece of meat with a fat cap, not a corned beef brisket.
- 2 tablespoons kosher salt
- 2 teaspoons pepper
- 1 tablespoon oil
- 2 onions sliced
- 1 pound mushrooms sliced
- 1 pound turnips cubed
- 6 cloves garlic smashed
- 2 cups dry red wine
- 1 cup water
- 1 sprig fresh rosemary
Instructions
- Preheat your oven to 300°. Season your brisket all over with salt and pepper. Heat a large roasting pan or dutch oven over high heat and add the oil. Place the brisket in the pot and sear the brisket for 5-8 minutes without moving it around, then flip it and do the same thing. Remove the brisket and set aside.
- Reduce the heat to meduim. Add the mushrooms, onions, turnips, and garlic to the pot. Saute these for 5 minutes stirring often.
- Add in the wine and 1 cup of water. Bring this to a boil while scraping off any brown bits in the pot with a wooden spoon. Simmer for 10 minutes.
- Nestle in the brisket fat side up so the top 1/3 of it is above the liquid. Toss in the rosemary sprig and cover, cook for 3 hours.
- Uncover and continue to cook for 1.5-2 hours. Remove from the oven, cover, and let it rest at room temp for at least 30 minutes before cutting into it or pulling it apart.
- For serving, the first night we had a bed of mashed cauliflower and topped it with some brisket pieces, a few scoops of the mushroom/onion/turnip mix and some chives. Then place the leftover in the fridge to save for another dinner later in the week.
Notes
Nutrition
Thank you for taking the time to check out this edition of cook once eat twice on Table and a Chair. You can follow our Facebook page here where we post all of our new recipes first.
[amazon_link asins=’B073Q9WV8S,B0170TFNXM,1400201659′ template=’CopyOf-ProductGrid’ store=’tableandachai-20′ marketplace=’US’ link_id=’60f32a39-e826-11e8-8e9c-57218c514693′]
There are links on this site that can be defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
