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Roast brisket left overs

 
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jema
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Joined: 28 Oct 2004
Posts: 26756
Location: escaped from Swindon
PostPosted: Wed Nov 04, 09 3:31 pm    Post subject: Roast brisket left overs  Reply with quote    

Inspire me someone. There is a lot of meat left and I have no good ideas.

dpack



Joined: 02 Jul 2005
Posts: 36690
Location: yes
PostPosted: Wed Nov 04, 09 3:36 pm    Post subject: Reply with quote    

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
PostPosted: Wed Nov 04, 09 3:40 pm    Post subject: Reply with quote    

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
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Wed Nov 04, 09 5:11 pm    Post subject: Reply with quote    

Biryani can be excellent with cooked beef

alice



Joined: 18 Feb 2006
Posts: 2820

PostPosted: Wed Nov 04, 09 5:12 pm    Post subject: Reply with quote    

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
PostPosted: Wed Nov 04, 09 5:16 pm    Post subject: Reply with quote    

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
PostPosted: Wed Nov 04, 09 6:03 pm    Post subject: Reply with quote    

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: 36690
Location: yes
PostPosted: Wed Nov 04, 09 6:09 pm    Post subject: Reply with quote    

salted and boiled and pressed brisket
oh dear i had a homer moment

arvo



Joined: 04 Dec 2006
Posts: 3321
Location: Somerset
PostPosted: Wed Nov 04, 09 6:13 pm    Post subject: Reply with quote    

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

PostPosted: Wed Nov 04, 09 7:45 pm    Post subject: Reply with quote    

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: 26756
Location: escaped from Swindon
PostPosted: Wed Nov 04, 09 8:30 pm    Post subject: Reply with quote    

Thanks all, went the Yorkshire pud route

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