23 Tantalizing Recipe Ideas for Using Leftover Brisket (2024)

FAQs

How to eat leftover brisket? ›

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.

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.

To reheat leftover smoked brisket, wrap it tightly in foil, add a splash of liquid, and reheat in the oven at 225°F (110°C) for 30 minutes to 1 hour until warm. Let it rest before serving. Alternatively, reheat slices in a skillet with a bit of liquid over low heat.

To reheat the brisket, wrap it in foil or plastic and place it in a preheated oven at 325°F for 10-15 minutes. You can also reheat it in a microwave using a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out.

Storing Cooked Brisket

Cooked brisket without liquid or gravy will last longer in the fridge (up to four days) but less time in the freezer (up to two months). If the brisket is stored in the gravy, it may be refrigerated up to two days and frozen up to three months.

Slice Leftover Brisket and Freeze in a Single Layer

This will give you brisket “popsicles” that you can then move to a freezer bag or container for long-term storage. Whenever you need just a few slices, you can pull out and thaw just what you need.

Add broth or a mixture of broth and water, cover tightly with foil, and reheat in the oven at a low temperature (around 250°F) until warmed through. 2> Use a Slow Cooker: Place the brisket slices in a slow cooker with some liquid (like broth, barbecue sauce, or a vinegar-based sauce).

I like to prepare the brisket the day before I serve it, then put it in the refrigerator overnight. This saves prep time on the following day, and the flavors deepen overnight, which makes it taste even better.

What is the best liquid to keep brisket moist? ›

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

Far better than letting your brisket sit for a minimum of 15 minutes is refrigerating it overnight and slicing it cold. This will produce beautiful thin slices in a way that slicing the ever-so-slightly-rested, semi-warm, soft brisket never can – if not sliced cold brisket often shreds.

Aim for a rest period of around 30 minutes to an hour under a loose foil tent to keep the brisket warm without continuing the cooking process. Use a sharp knife for clean cuts that preserve the brisket's structural integrity.

But what happens if you make a big brisket and have tons of leftovers? Sure, you can shred the leftover meat and use it in various types of tacos, lunch-ready sandwiches, or tasty quesadillas—but if you just want a nice plate of leftover brisket, you'll need to know how to warm up the meat the right way.