From Brisket to Burritos
By addapinch on August 23, 2012
BlogHer Original Post
It's not a secret that I love to cook. It's my thing, man. But then there are times when I just really, really, really don't want to, or we're so busy running from one thing to another that there is no time for it. This is especially true when school starts and we're in the midst of school schedules, co-op days, football practice, and scouts -- and that's just for one child. I'm in awe of parents with multiple children in activities.
As you know, on those days, it can get pretty entertaining just getting supper on the table. Does that ever happen to you? But, even though I may not really want to or just don't have the time, I still have a hungry family to feed. It seems like the more activities we have going on during the day, the more ravenous everyone is around supper time. Thank the good Lord for the inventors of the slow cooker and refrigerators! Those two appliances certainly improve my life more than I can even imagine.
One of my favorite things to pop into the slow cooker is a beef brisket. I like to cook it low and slow all day to allow the brisket to become incredibly tender and juicy. Served that night alongside fresh vegetables, and my family is none the wiser to my finagling on our rush, rush days. They're just happy as can be with a delicious, warm supper. It's sort of a win-win.
Here's the recipe.
Dr. Pepper Slow Cooker Brisket Recipe
Prep Time: 5 minutes Cook Time: 8 hours Total Time: 8 hours, 5 minutes Yield: 12
- 1 (5-7 pound) brisket, trimmed
- 1 can Dr. Pepper
- 1 cup water
- 1 tablespoon Worcestershire Sauce
- 1-2 teaspoons garlic salt
- 1-2 teaspoons Montreal Steak Seasoning
Add brisket to the slow cooker. Pour in Dr. Pepper and water. Add Worcestershire sauce, garlic salt, and Montreal Steak Seasoning.
Cover with lid and set slow cooker timer 8 hours. Remove from slow cooker and slice to serve.
Notes: Time includes slow cooker cooking time. Adjust as needed for your own slow cooker.
The Art of Leftovers
Over the years, I've learned that having meat left over is a really good thing. That means another meal is already in the works, with a whole lot less effort. There is an art to using leftovers creatively, though, so that your family doesn't get burned out. I will only replay the same meal once, and that is usually reserved for a major meal like Thanksgiving.
With more brisket prepared than we'll needed for our supper, I carefully wrapped the remaining meat in an airtight container and stored it in the refrigerator for later use. Sometimes, I will store in the freezer if I know it will be longer than a day or two before we use it. For this brisket, I decided to make a simple burrito. It took me less than 15 minutes to make and a whole lot less time than that for it to be devoured. Here's the recipe.
Brisket Burritos Recipe
Rating: 5 Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 6
- 2 cups brisket, sliced
- 1 tablespoon butter
- 6 (10-inch) flour tortillas
- 1 cup cheddar cheese, grated
- 1/2 onion, sliced
- 1 jalapeno, deseeded and diced
- 2 tomatoes, sliced
- hot sauce
- 2 tomatoes, sliced
Warm brisket in the microwave for about 1 to 2 minutes, covered with a damp paper towel. Remove from the microwave and set aside.
Lightly butter griddle or a large skillet over medium-low heat. Quickly, warm flour tortillas on both sides.
Place pieces of brisket up and down the middle of the tortilla. Top with cheese, onion slices, some jalapeno, some tomato, hot sauce, and top with lettuce.
Carefully roll the tortilla around the filling, tucking the ends to prevent any of the filling from falling out.
With a deliciously prepared meat like the Dr. Pepper Slow Cooker Brisket, you really can't go wrong in what you make with the leftovers. Just use your imagination. It can be as simple as an open-faced sandwich with a mustard-mayo spread or as elaborate as a brisket chili (where I'd use my slow cooker again).
What are some of your favorite ways to use leftovers? I know we'd all love to hear!
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