14 Delicious Leftover Brisket Recipes (2024)

FAQs

How do you make leftover brisket tender? ›

If your leftover brisket seems a bit dry, never fear. It can still be revived and no one will be the wiser. To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

When wrapped airtight and frozen right away, fresh brisket can be kept in the freezer from six to twelve months.

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

It's more likely that a dry brisket is overcooked, rather than under, but the dryness can also be the result of improper seasoning or particularly low fat marbling. Not to mention, brisket usually is cooked to like, 180ºF, so overcooking it takes quite a bit of effort/negligence.

If you want to give your brisket some extra moisture without messing with the flavor, just use plain water. It will get the job done and allow you to focus on imparting your desired flavor into the meat through a brisket injection and exterior rub.

Rubs and Marinades

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

As for what to do now I would put all the brisket in an oven dish with a lid, put in some stock to about 2/3 of the way up and then braise it for at least 3 hours at about 145°C. Braise it until it starts to get tender, then braise it for a bit longer.

When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

How do you moisten a dry brisket? ›

As we mentioned, to keep your brisket moist, you can also splash a little beef broth, cooking liquid, or water on it before you put it in the oven, and you can drizzle on some gravy or barbecue sauce once it's heated to liven it up again.

For smoked brisket — a staple on every Texan's table — your best bet is to freeze whole, unsliced slabs of meat well wrapped in plastic and thaw those in the refrigerator when it comes time to nosh. That's both the safest way to thaw large pieces of meat and the best way to retain as much moisture as possible.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Raw Meats – Raw meats can be kept up to 10 day when vacuum packed before needing to be cooked or frozen. In comparison, raw meat that is not vacuum packed will only last 3-5 days in the refrigerator before turning.

Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy. This is why, I found out, my Mom's leftover brisket, reheated in its juices, came out tender and tasted so much better than it did the night it was first served.

Whisk the red wine, olive oil, mustard, lemon juice, vinegar, horseradish, salt, cayenne pepper, if using, and onion and garlic powder together in a medium bowl. Pour the marinade over brisket and let it marinate overnight in the refrigerator, turning occasionally.

As the brisket cools, those muscle fibers start to relax. and redistribute that moisture throughout the meat, which is essential. if you want a tender and juicy brisket. Now I recommend resting for at least an hour, but preferably 2 or 3.