Oven Braised Brisket Bonus Recipes

These Oven Braised Brisket Bonus Recipes are a few extra recipes for when you have some leftover beef in the fridge. The idea behind cook once eat twice is a way to have healthy dinners on the table even when life gets crazy. By cooking a larger amount of something one day you can roll the ingredients into another meal that you can have ready in minutes on one of the busy days. Cooking this way saves you time and money. It saves you time by having a healthy meal on the table in 15 minutes. It saves you money by not wasting or throwing away any ingredients and having a plan for all the items that you buy.

So you made the Oven Braised Brisket #1 and still have some leftovers in the freezer. In case you missed it the recipe for the original brisket is below! Here are the 2 bonus recipes for the original recipe. Click on the pictures for the full detailed recipes.

Brisket Hash and Eggs

Brisket and Poblano Chili

Here is what you need for these recipes.

1.5-2 pounds of leftover beef brisket/veggies from the original recipe for Oven Braised Brisket

Grocery List

Pantry Items

  •  oil
  • chili powder
  • cumin
  • coriander
  • hot sauce

Original Oven Braised Brisket Recipe Below

Oven Braised Brisket
Print Pin
4 from 2 votes

Oven Braised Brisket

Course Main Dish, Meat
Cuisine Back to School, Christmas, Easter, Fall, Game Day, Keto, Low Carb, Winter
Cook Time 5 hours
Total Time 5 hours
Servings 16 servings
Calories 370

Ingredients

  • 1 5-6 pound beef brisket you are looking for a raw uncured piece of meat with a fat cap, not a corned beef brisket.
  • 2 tablespoons kosher salt
  • 2 teaspoons pepper
  • 1 tablespoon oil
  • 2 onions sliced
  • 1 pound mushrooms sliced
  • 1 pound turnips cubed
  • 6 cloves garlic smashed
  • 2 cups dry red wine
  • 1 cup water
  • 1 sprig fresh rosemary

Instructions

  • Preheat your oven to 300°. Season your brisket all over with salt and pepper. Heat a large roasting pan or dutch oven over high heat and add the oil. Place the brisket in the pot and sear the brisket for 5-8 minutes without moving it around, then flip it and do the same thing. Remove the brisket and set aside.
  • Reduce the heat to meduim. Add the mushrooms, onions, turnips, and garlic to the pot. Saute these for 5 minutes stirring often.
  • Add in the wine and 1 cup of water. Bring this to a boil while scraping off any brown bits in the pot with a wooden spoon. Simmer for 10 minutes.
  • Nestle in the brisket fat side up so the top 1/3 of it is above the liquid. Toss in the rosemary sprig and cover, cook for 3 hours.
  • Uncover and continue to cook for 1.5-2 hours. Remove from the oven, cover, and let it rest at room temp for at least 30 minutes before cutting into it or pulling it apart.
  • For serving, the first night we had a bed of mashed cauliflower and topped it with some brisket pieces, a few scoops of the mushroom/onion/turnip mix and some chives. Then place the leftover in the fridge to save for another dinner later in the week.

Notes

All nutrition is powered by fatsecret.com and is an estimate. For the most accurate information, you should calculate your exact ingredients as counts vary from brand to brand.

Nutrition

Calories: 370kcal | Carbohydrates: 5g | Protein: 40g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 131mg | Sodium: 1545mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 10.7mg | Calcium: 10mg | Iron: 0.5mg

Thank you for taking the time to check out this edition of cook once eat twice on Table and a Chair. You can follow our Facebook page here where we post all of our new recipes first.

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