I bought too much brisket for Passover. I tend to do that. I get nervous that I won't have enough. My family tends to eat a lot of it, and though I have been known to invite extra people for Seders last minute, this year was different. I only had family over, and so I was stuck with a lot of uncooked brisket still in the freezer.
I wanted to come up with a new way to make brisket - and the leftovers - since it was just the two of us (and the baby). Having lots of vegetables on hand from the CSA (community supported agriculture) that I belong, I had an abundance of vegetables that I wanted to incorporate. For Shabbat, I made a brisket, with a little Asian flare, and then Saturday night, I took the leftovers and made lettuce wraps. The brisket was delicious. And the lettuce wrap was a great way to make use the leftover meat to have a lighter, quick meal.
Duck Sauce Brisket
3-4 lbs Brisket
1 cup Gold's Duck Sauce (I used the regular, but the spicy version would probably make it better)
2 Tbsp rice vinegar
1 small onion, sliced
1 pint mushrooms, sliced
2 bell peppers, sliced (any color)
1/2 teaspoon ground ginger
Scallions, chopped for garnish (optional)
Combine all ingredients in slow cooker, set on low and cook for 6-8 hours or set on high and cook for 4 hours. Alternatively, you could cook in the oven, using a Dutch oven.
The next day....
Asian Brisket Lettuce Wraps
Leftover cooked brisket, shredded
1 cup cooked brown rice
2 Tbsp soy sauce
Large lettuce leaves
Sriracha sauce, optional
Combine leftover brisket and vegetables with rice and soy sauce in a skillet to heat. Place on lettuce wraps. Serve with Sriracha spicy sauce for a spicy kick.
Even if you don't make this recipe in particular, I encourage (and challenge) you to make something unique and fun with your leftover brisket. Share your creation in the comment section here.