Leftover Brisket Grilled Cheese

[Slimpicker]

Brisket Grilled Cheese​

Have a few slices of brisket leftover? Turn them into a gooey Brisket Grilled Cheese. This sandwich is comfort food at its best!

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Servings4
Calories495kcal
AuthorChristin Mahrlig

Ingredients​

• 8 slices Italian bread or Texas toast
• butter
• 1 cup heaping shredded Cheddar cheese
• 1 cup heaping shredded Monterey Jack cheese
• 2-3 slices leftover brisket, shredded

Instructions​

• Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
• Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
• Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
• Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.

Notes​

You want to use a sturdy bread for this recipe. I recommend either Italian or Texas Toast.

 

[Slimpicker]

LEFTOVER Smoked Beef Brisket Chili​

A great use for leftover smoked beef brisket. Use it as a base for this smoked beef brisket chili.

Ingredients​

• 3 slices of bacon, diced
• 1 large onion (about 2 cups), chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• ½ tablespoon dry chipotle seasoning** (or the equivalent in canned chipotle in adobo sauce, adjust amount to your heat preference. A little goes a long way)
• ½ tablespoon smoked paprika
• 1 12 oz bottle beer
• ¼ cup coffee, (cold leftover coffee from your morning pot)
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• ½ can black beans, drained and rinsed, used a standard 15 oz can
• ½ can kidney beans, drained and rinsed, used a standard 15 oz can
• ½ can corn, drained and rinsed, used a standard 15 oz can
• 1 small, 4 oz can diced green chili

Instructions​

• In a large pot over medium heat, sauté bacon until crispy. Remove bacon with a slotted spoon and reserve for later.
• Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
• Add the meat and all dry seasonings, and cook one minute.
• Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, green chili, and the reserved bacon. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.
  
  Serve.

Optional Toppings:​

• Sour cream (or my preference Greek Yogurt)
• Shredded cheddar cheese
• Chopped cilantro

Notes​

Note on the spicy seasonings: I've received some feedback that this can turn out a bit spicy. Not all dry spices are created equal. The fresher the dry spices the more potent they tend to be. So if your dry chili or chipotle seasonings are rather fresh or new, then they will be more potent. My tablespoon of dry seasoning may be different than your tablespoon of the same spice. So if you're sensitive to spice go easy on the spicy spices at first. You can always add more later! I find that chipotle and cayenne tend to add the most heat. So go easy on them and add slowly.

 

[Slimpicker]

LEFTOVER Sweet and Spicy Brisket Baked Beans​

Sweet and Spicy Brisket Baked Beans make a delicious side dish!

Prep Time10 mins
Cook Time50 mins
Total Time1 hr

Servings: 12

Author: Robyn Stone

Ingredients​

• 3 1/2 cups prepared baked beans or 1 28-ounce can
• 1 medium onion chopped
• 1/2 tablespoon stone ground mustard
• 1/4 cup molasses
• 1 pound smoked brisket chopped
• 3 tablespoons ketchup
• 1 bell pepper seeded and chopped
• 2 jalapeno peppers seeded and chopped
• salt and pepper

Instructions​

• Preheat oven to 325º
• Empty prepared baked beans into a medium size pot.
• Add remaining ingredients and cook until reaches a low simmer.
• Place in oven and bake for 45 minutes.
• Remove from oven and allow to cool for about 5-10 minutes before serving.

 

[traeger860]

I usually go with a brisket pizza, but that grilled cheese looks really good.

 

[Meffos]

I usually go with a brisket pizza, but that grilled cheese looks really good.
ave a few slices of brisket leftover? Turn them into a gooey Brisket Grilled Cheese. This sandwich is comfort food at its best!




Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Servings4
Calories495kcal
AuthorChristin Mahrlig

Ingredients​

• 8 slices Italian bread or Texas toast
• butter
• 1 cup heaping shredded Cheddar cheese
• 1 cup heaping shredded Monterey Jack cheese
• 2-3 slices leftover brisket, shredded

Instructions​

• Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
• Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
• Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
• Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.

Notes​

You want to use a sturdy bread for this recipe. I recommend either Italian or Texas Toast.

dieser Käse sieht sehr lecker aus!

 

[MidwestSmoker]

dieser Käse sieht sehr lecker aus!

I had to use Google Translate for this:
Dieser Käse sieht sehr lecker aus! (This cheese looks very tasty!)
Ja, tatsächlich! (Yes, indeed!)

 

[MidwestSmoker]

Thanks for these recipes Slim, they will come in handy when I eventually get the confidence to do a whole brisket. Also, useful if it ends in a failure!

 

[RemE]

YUM!!!

Hell, I just heated a couple of slices and just laid them in a pool of Traeger sauce, so smokey and good!