Okay, so I had this leftover brisket sitting in the fridge. You know how it is, cooked way too much for Sunday dinner. Felt like a waste to just reheat slices again. I was thinking, what can I do with this? Needed something quick, something bite-sized for folks coming over later.
Getting Started
First thing, I pulled that cold brisket out. It was pretty solid, which actually made it easier to handle. Didn’t need a ton, maybe like half a pound or so? I grabbed my sharpest knife – dull knives are just asking for trouble, right?
Then I started chopping. Real fine dice. Took a bit of patience, gotta get through that bark and the fatty bits. Wanted small pieces, easy to eat in one bite. While I was chopping, I was thinking about what flavors would go well. BBQ sauce is obvious, but maybe something else?
- Chopped brisket (fine dice)
- Some sharp cheddar cheese, grated
- A bit of red onion, minced super fine
- Pickled jalapeños, also minced (gotta have some kick)
- My favorite BBQ sauce
- Worcestershire sauce (just a splash)
Putting it Together
Dumped the chopped brisket into a bowl. Added the minced red onion and jalapeños. Then came the cheese. Didn’t measure, just eyeballed it until it looked cheesy enough. You know the feeling.
Next, the sauce part. Poured in a good amount of BBQ sauce, maybe half a cup? Then just a dash of Worcestershire for that extra tang. Mixed it all up really well. Had to taste it, obviously. Needed a bit more sauce, felt a little dry. Added some more. Perfect.
Now, what to put this mixture on? I had some of those little phyllo pastry cups in the freezer. The pre-baked ones. Easiest option. Could’ve used crackers or toast points too, I guess. Scooped the brisket mixture into each little cup. Don’t overfill them! Makes a mess.
The Finish Line
Lined them all up on a baking sheet. Popped them into the oven. Didn’t need long, maybe 10 minutes at like 350°F (around 175°C)? Just long enough to heat everything through and get the cheese nice and melty, maybe slightly bubbly on top. Kept a close eye on them so the pastry didn’t burn.
Pulled them out when they looked golden and delicious. Let them cool for a minute or two – molten cheese and brisket filling is no joke. They smelled amazing, that smoky brisket and BBQ aroma filling the kitchen.
Served them up right away. They disappeared pretty fast, which is always a good sign. Way better than just plain leftover brisket slices. Turned out to be a pretty good way to use up those leftovers without much fuss. Definitely doing that again sometime.
