One of my favorite meals is a smoked prime rib sandwich on a crunchy French baguette with a bowl of au jus and a little cranberry - horseradish sauce on the side. Our tourist season is not quite over here, however, so meat prices are outlandish. Hence, tonight I did the poor man's version, piling thin slices of leftover brisket onto the bageutte. It was fantastic.
As we approach 3,000 members this begs the question, how many other ways can leftover brisket be used? I have used it frequently in chili, and we have periodically discussed brisket here. With so many new members as well as many regulars, this might be a good exercise to see how large a list we can come up with. For instance, I have always wanted to try leftover brisket in hash. Has anybody tried it? I hope this stimulates a little discussion.
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