I really enjoy making new dishes out of leftovers. I like it for 2 reasons: 1 it’s efficient and requires less work the next day 2 I like the challenge of coming up with a new meal from the same ingredients.
Yesterday I made a wonderful beef brisket with hasselback potatoes, and a quick saute of broccoli and swiss chard.
Today I re-purposed that meal into a flavorful meaty vegetable stew. It was quick, satisfying, and delicious.
Here are the recipes: (use enough of each ingredient for 2 meals)
1 beef brisket, vegetable oi, pepper, garlic cloves, an onion, a few apples or dried apricots, thyme, 1 tbsp cider vineger, stock, about 1 cup red wine, sugar
Rub brisket with pepper and minced garlic cloves. Sear on both sides in a cast iron frying pan. Remove to a crock pot. Add the onion and thyme to the fying pan and cook for a few minutes then add either the apricots (diced) or peeled and diced apples. Add a couple tablespoons of sugar and cook until carmelized. Then add the wine and stock and simmer together for a few minutes. Add to the crock pot and make sure the brisket is mostly covered by the sauce adding more stock as needed. Add the vinegar. Cook until tender – usually all day.
Alternate version – bake the brisket in the oven for 2-3 hours at 350 degrees F until the brisket is tender.
Slice fingerling potatoes almost all the way through at 1/8 – 1/4 inch intervals. Make a mix of minced garlic, olive oil, butter, and salt and brush onto the potatoes. Bake at 375 degrees F for about 45 minutes until tender.
BROCCOLI and SWISS CHARD STIR FRY
Chop broccoli and swiss chard into pieces. Put into large frying pan with a few tablespoons of water and cook covered until the chard is wilted then remove the cover and cook until the liquid is evaporated. Then add some olive oil and salt (smoked is nice). Saute for a few minutes. Lemon juice is nice to drizzle over the top too.
MEATY VEGETABLE STEW
All the leftovers from day 1, can of chopped tomatoes, a few carrots, some cabbage (optional), 1 onion, water or stock, olive oil, garlic
Chop and saute the onion in a soup pot. Chop and add the carrots. Mince and add the garlic. Chop and add some cabbage if desired. Add the diced tomatoes and simmer for a few minutes. Pull the meat into bite sized pieces and add along with any leftover sauce from the meat. Add water or stock (usually about 4-5 cups for 4 people) to cover the meat and veggies. Bring to a boil and simmer for about 15 minutes then add the leftover chard and broccoli stir fry and potatoes (break them up). Cook for another minute or two.