When brisket is cooked well, it’s delicious. We had a TON of leftover brisket and it was cooked well, as you might have guessed, but I was looking for a way to change things up, and NOT just serve it sliced for dinner.
This was actually made with FROZEN smoked brisket. After Kevin made, I don’t know, 30 pounds of brisket, we had it for a few days, and then I was afraid that we would get sick of it, and that would just make me sad. I never want to get sick of good food. So, I did what I usually do – I cut the brisket up into slices, put them into 1 pound bags, labeled them “1 pound smoked beef brisket, sliced” and I wrote what recipe I was thinking for this meat. So, this bag was brisket stroganoff.
I then got out my trusty calendar where I plan my dinners and wrote that in a few weeks out. If I didn’t, that brisket would have stayed in my freezer for months. No joke. But if I put in on my calendar, I will make it. And if I don’t make it on that particular day, it serves as a reminder for me to make it soon.
You can use leftover baked brisket for this recipe if you so choose. But if I was able to pick between smoked brisket and baked brisket – I’d pick smoked all day long. And surely you would too, or you wouldn’t be reading this blog! 🙂
This recipe would be really good for a brisket that say, was NOT cooked to competition standards. Of course Kevin cooks everything to competition standards at our house…he uses them as trial runs to work on his process. And brisket is a tough meat to cook….no pun intended…well, maybe it was intended a little bit. The flavors of the sauce lend itself to covering imperfections in the original taste, and the “recooking” of the brisket will make even the toughest meat tender.
Smoked Brisket Stroganoff
- 2 cups of smoked leftover brisket
- 1 1/2 cups of brisket juice or beef broth
- 1 cup of sliced onions
- 3 tablespoons of butter 2 - 3 tablespoons of flour
- 1 pound of fresh button mushrooms
- salt and pepper
- 12 ounces of sour cream
- 1 teaspoon of horse radish
- 1 tbn parsley
- 1/2 cup red wine
- 1/4 cup of tomato paste
- 1 1/2 cups of cooked noodles
- Saute the onions with a drizzle of olive oil in a skillet. Once they are soft, add the sliced mushrooms, then melt the butter in the same saucepan.
- Add the flour and make a paste. Stir in the brisket juice/drippings, or you can use beef broth. Add in the tomato paste.
- Once it's softly boiling, add the red wine, sour cream, horseradish, parsley and a bit of salt and pepper. Let it it come to a slow boil again. Add in the smoked brisket - until it's warmed through, then take it off the heat.
- Serve immediately over noodles - we usually use egg noodles. You can garnish it with parmesan cheese and parsley, if you're feeling fancy.