Make your brisket go further with these left-over beef brisket recipe ideas!
Begin by marinating your beef brisket in Allegro Gold Buckle Brisket & Fajita Sauce to tenderize and enhance the natural flavors of the meat. We suggest a marinating time of one to two hours per pound, or between 12 to 24 hours depending on the size of your brisket. Prepare your brisket using your preferred cooking method. The Allegro team thinks a smoked brisket tastes best!
Start by preheating your oven to 350 degrees. Spread your favorite tortilla chips on a baking sheet or cast iron pan. For extra fun color, add blue corn chips instead of plain tortilla chips! Slice your brisket into bite sized pieces and add on top of the chips. Heat in the oven for 10 to 15 minutes, or until the brisket reheats. Layer on your favorite toppings. Great options include diced bell pepper and onion, pico de gallo, shredded mozzarella cheese, creamy queso, diced avocado, fresh cilantro and Allegro Spicy BBQ sauce. Another tasty idea is to make BBQ style nachos topped with baked beans, cole slaw, American cheese sauce, and Allegro Honey BBQ sauce!
Brisket Mac & Cheese
Begin by dicing ½ pound of Vermont Sharp White Cheddar and ½ pound of White American Cheese into small cubes. Shred your left over brisket meat. Prepare your choice of pasta al dente. We like using orecchiette because it holds the cheese sauce nicely! Start preparing the cheese sauce by melting ¼ cup of butter. Once melted, add ¼ cup of flour and whisk continuously for a minute. Gradually add in 2 ½ cups of whole milk, and whisk to incorporate. Once the mixture begins to thicken and bubble, add in the cubed cheeses and whisk until melted and smooth. Remove from heat. Season the cheese sauce with 1 teaspoon of salt, 1 teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of black pepper, ½ teaspoon of Dijon mustard, and ¼ teaspoon of hot sauce. Stir the cooked pasta and shredded brisket into the cheese sauce and allow to cook for an additional 10 minutes, stirring frequently.
Slice the left over brisket thinly and reheat in a skillet over medium heat. Butter your bread, roll, or bun of choice and toast. When the bread begins to get golden brown, add a slice of cheese to each piece and continue toasting until the cheese has melted. We like pairing Sharp White Cheddar, Gruyere, or Monterey Jack! Add the reheated brisket meat to the bun, and top with pickle, a drizzle of Allegro Honey BBQ sauce, and shredded red cabbage.
Brisket baked beans
Cut your left-over brisket into bite sized pieces, about ½ inch sized cubes. Dice one large sweet onion and mince 5 cloves of garlic. Begin cooking the onion and garlic in a large saucepan over medium heat. Once onions begin to become transparent, add in 2 cups of Allegro Original BBQ sauce, 4 cans of drained pinto beans, and the brisket . For extra heat, gradually add cayenne pepper to taste. Simmer the ingredients together for an hour over low heat.