Friday, January 13, 2012

Beef Brisket, 3 Meals In 1!

As I'm sure you know, leftovers can sometimes be a drag. I usually try to make enough of something that we can eat it for lunch the next day, maybe even for a couple days. I have found though that this normally becomes, shall we say... Boring. Uninspiring. So recently I have been trying to cook one dinner and make it last for 3. The challenge? Make it into 3 completely different dinners. These have all been huge hits and were super easy to put together. It's just me and my husband with a little going to Baby S so the portions in the recipe are quite small. Feel free to double or triple them according to your family size. The recipes are simple so exact measurements are not necessary for success. I hope you enjoy!




French Dips

Beef Brisket/Rump Roast
(whatever size will feed your family for a few days)
1 container Beef Broth
1 Onion, sliced
1-2 cups Red Wine
(any red you have works fine)
Salt/Pepper/Garlic Powder
Butter
Crock pot
Cheese, sliced
Hoagie Bread
*The wine and onions is simply a homemade french onion soup concentrate, if you prefer you can buy the canned version and use that instead*

Start heating the butter in a skillet, add onions and cook until caramelized. Pour in wine and let reduce by half. Pour into crock pot. Add a little more butter or olive oil to your skillet. Let it get hot on med/high. While its heating, season your meat liberally with salt, pepper and garlic powder on both sides. Score it with a knife and sear it for 3 minutes or so on each side. Set into crock pot. Pour in enough broth to nearly cover your meat. Cook for 6-8 hours. When meat is cooked shred it and put it onto warmed hoagies with your favorite cheese. Take out some of the juices (which will be delicious!) and dip your sandwiches in it. This is always a hit with my husband and any friends that happen to be over.
When your finished eating, save all juices and meat.


Beef and Bean Enchiladas

1/2 of leftover Shredded Beef
1 can Black Beans, or Bean of choice
1/4-1/2 cup Beef Juices
1 can Tomato Sauce
3-4 tbs Chili Powder or To Taste
1 tbs Cumin
1-2 tbs Garlic Powder
Salt and Pepper To Taste
Shredded Cheese
Small Corn Tortillas
* If you prefer the canned red enchilada sauce, you can certainly use that instead!*

In a pot combine tomato sauce, beef juices and seasonings and bring it to a simmer. Adjust your seasonings as your taste buds direct you. In a bowl mix your meat, beans and beef. Add in just enough sauce to wet it all. In your casserole dish, add just enough sauce to cover the bottom. Start spooning your filling into your tortillas, rolling them and placing them into the casserole dish. Once your finished cover with remaining sauce and place into your oven at 350 degrees for about 20 minutes. Take it out and sprinkle on your cheese, heating it until bubbly. Enjoy!
*To make these more filling or to stretch your meat further you can also add spanish rice to the filling mixture*




Vegetable Beef Soup


Remaining Shredded Beef
Remaining Juices
(If you don't have enough of the juice, replace with beef broth)
Package of Mixed Frozen Veggies
(If you have fresh of course that works even better!)
1-3 Potatoes, skinned and chopped
1/2 Onion, chopped small
2-4 Celery Stalks, chopped small
1 cup Barley (optional)
Salt/Pepper/Garlic Powder/Rosemary


In a soup pot saute your onions and celery with a little butter until softened. Add in your shredded beef and allow it to cook with your onion/celery mixture for a minute or so. Pour in your juices and/or broth. Add your salt/pepper/garlic powder/rosemary to the pot. Cover and simmer for 30-90 minutes. Poor in your veggies and potatoes, simmer another 20 minutes or until potatoes are tender. If you're using barley, cook this first in a separate pot according to the directions. Just before serving add your barley. This is great eaten with a big chunk of bread and a salad.




Making a 3 in 1 meal was a lot of fun! We used less food all together and it was considerably less work for me. It also prevented the dreaded leftover rut from my poor husband. I have challenged myself to do this at least once a week to see if it makes a dent in our grocery bill or simply just makes my life easier. As I find more recipes that work together I will post them. I hope you will enjoy these!


Written By Happily Domestic Contributer: Brittney Thompson
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