Brisket Two Ways

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
Ingredients:
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)

Directions:
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
Ingredients:
Leftover cooked brisket, shredded
1 cup cooked brown rice
2 Tbsp soy sauce
Large lettuce leaves
Sriracha sauce, optional

Directions:
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.

My Lighten Up Brisket

This blog is titled Brisket and Beyond.  It is about time that I actually cook a brisket!  I normally only make brisket for Rosh Hashanah and for Passover.  However, I had a small brisket in the freezer and I had my Lighten Up dinner to host, so I thought it would be a perfect time to try a new recipe.

Lighten Up is our community engagement program where host families invite other members to their home for an informal Shabbat dinner.  The program promotes building relationships and friendships between member families.  Hosts are asked to invite one or two families to their house and have an opportunity to befriend new members through the warmth of the Shabbat table setting.  This is the third year that we have done this program.  Each year, I love getting the feedback from families. 

One family just wrote, "We had a lot to talk about and the kids played together nicely, so we actually had time to chat." 

A different family responded, " I don't think I would have gotten to know these families if it wasn't for this event.  What a great way to meet families and make a large synagogue feel smaller!"

This year we invited a new family over.  They also have a baby son!  It was so nice to meet them and bond over being new parents and connect.  And of course, eat brisket.  This recipe is very delicious and so easy! 

Sweet BBQ Brisket
Ingredients:
3 - 4 lb brisket
3/4 Cup BBQ sauce
1/4 Cup soy sauce
2 teaspoon worcestershire sauce
1 Cup water

Directions:
 Preheat oven to 325 degrees.  Take very large piece of heavy duty aluminum foil and place into roasting pan.  Place brisket onto foil.  Mix all above ingredients in a bowl and pour over brisket.  Wrap the foil over the brisket, making a pouch.  Leave a small opening in the foil to allow steam to vent.  Bake brisket for about 4 hours, until tender.  Cut and serve.

I served mine with kasha and asparagus.  Enjoy!