Roast brisket left overs

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Roast brisket left overs

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jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28115
Location: escaped from Swindon

Posted: Wed Nov 04, 09 3:31 pm Post subject: Roast brisket left overs
Inspire me someone. There is a lot of meat left and I have no good ideas.

dpack

Joined: 02 Jul 2005
Posts: 45504
Location: yes

Posted: Wed Nov 04, 09 3:36 pm Post subject:
a large yorkshire of the with eggs type and plenty of gravey /mustard sauce chips n pickles bacon slicer and hot butties with mustard (toastie maker )

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Nov 04, 09 3:40 pm Post subject:
With bulgar wheat, green leaves/carrots/peppers and harisa paste in a salad With a onions, mushrooms and a gravy and covered in pastry With carrots, peppers, spring onions and five spice/ginger/garlic in fried rice (you can always add scrambled eggs to) With pasta in a tomato sauce With pasta with poached/soft boiled eggs, toasted bread crumbs, parmesan cheese and parsley

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Wed Nov 04, 09 5:11 pm Post subject:
Biryani can be excellent with cooked beef

alice

Joined: 18 Feb 2006
Posts: 2820

Posted: Wed Nov 04, 09 5:12 pm Post subject:
In a pasty with softened onions and mushrooms and crumbled stilton. Heartburn on a plate but so worth it .

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Wed Nov 04, 09 5:16 pm Post subject:
Brisket is particularly suited to slicing thinly, as dpack says, you probably wanted something a bit more adventurous, but that really is the best thing I can think of for that cut that I wouldn't do anything else.

marigold

Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex

Posted: Wed Nov 04, 09 6:03 pm Post subject:
Cold with bread and butter, pickles and, if you want to push the boat out, a '60s salad (lettuce, tomato, radishes, spring onions, celery and cucumber all in separate dishes - cuc should be dowsed in vinegar - salad cream)

dpack

Joined: 02 Jul 2005
Posts: 45504
Location: yes

Posted: Wed Nov 04, 09 6:09 pm Post subject:
salted and boiled and pressed brisket oh dear i had a homer moment

arvo

Joined: 04 Dec 2006
Posts: 3321
Location: Somerset

Posted: Wed Nov 04, 09 6:13 pm Post subject:
Stir fried as teryaki (bung in a tablespoon of honey and one of soy-sauce after you've fried whatever veg you fancy and warmed the beef up). Simmer down till it goes sticky, serve with rice. Yum!

Naomi

Joined: 26 Mar 2005
Posts: 1945

Posted: Wed Nov 04, 09 7:45 pm Post subject:

Rissoles?

ingredients
225 - 350g (8 - 12 oz) cooked beef...minced up.
1/2 small onion, skinned and grated
450g (1 lb) potatoes, boiled and mashed
A large beaten egg
dry breadcrumbs for coating
shallow fat for frying
salt and pepper and mixed herbs.

method
1. Mix the minced up meat, onion and potatoes and a generous amount of seasoning and herbs. Stir until well blended.

2. Turn on to a floured board, form into a roll and cut into slices about 2.5 cm (1 in) thick. Shape these into round cakes, coat with the beaten egg and then with crumbs.

3. Fry on both sides in the fat until golden. Drain well on absorbent paper before serving

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28115
Location: escaped from Swindon

Posted: Wed Nov 04, 09 8:30 pm Post subject:
Thanks all, went the Yorkshire pud route

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