19 Creative Leftover Brisket Recipes for Busy Weeknights

Got leftover brisket staring at you from the fridge? Don’t let it go to waste! From hearty tacos to cozy soups, we’ve rounded up 19 deliciously easy ways to transform that tender meat into mouthwatering weeknight meals. Whether you’re craving comfort food or something fresh and fast, these creative recipes will save you time—and satisfy your hungry crew. Let’s turn those leftovers into something amazing!

Leftover Brisket Tacos with Avocado Salsa

Turn last night’s brisket into today’s taco night with this smoky, creamy, and fresh combo—perfect for a fuss-free meal that feels special.

Ingredients

• 2 cups shredded leftover brisket
• 8 small corn tortillas
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1/4 cup crumbled queso fresco (optional)

Instructions

1. Warm the brisket: Heat olive oil in a skillet over medium heat. Add shredded brisket and 1/2 tsp cumin, stirring until heated through, about 5 minutes.
2. Make the salsa: In a bowl, gently mix avocado, red onion, cilantro, jalapeño, lime juice, and 1/2 tsp salt.
3. Char the tortillas: Heat a dry skillet over medium-high. Warm tortillas one at a time, about 30 seconds per side, until lightly charred at the edges.
4. Assemble: Fill each tortilla with brisket, top with avocado salsa, and sprinkle with queso fresco if using.

The contrast of tender brisket with the bright, chunky salsa turns leftovers into something you’ll wish you had more of.

Tip: For extra crunch, add quick-pickled radishes—just slice thin and soak in lime juice with a pinch of salt for 10 minutes.

Brisket Breakfast Hash with Fried Eggs

This hearty breakfast hash turns leftover brisket into a crispy, savory masterpiece—topped with runny eggs for the ultimate morning comfort food.

Ingredients

• 2 tbsp olive oil
• 1 ½ cups cooked brisket, shredded or chopped
• 2 cups russet potatoes, diced into ½-inch cubes
• ½ cup yellow onion, diced
• ½ cup red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• 4 large eggs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 10–12 minutes until golden and tender.
2. Push the potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then sauté the onion and bell pepper for 3–4 minutes until softened. Stir in the garlic, smoked paprika, salt, and black pepper and cook for 30 seconds until fragrant.
3. Add the brisket and mix everything together. Press the hash into an even layer and let it crisp undisturbed for 2–3 minutes.
4. Create 4 small wells in the hash. Crack an egg into each well, cover the skillet, and cook for 4–5 minutes until the egg whites are set but yolks are still runny.
5. Sprinkle with parsley and serve immediately.

The smoky brisket and crispy potatoes soak up the rich egg yolk, making every bite irresistibly flavorful. Tip: For extra crunch, leave the hash undisturbed for an extra minute before adding the eggs.

Smoky Brisket Chili with Beans

This hearty chili is packed with deep, smoky flavors and tender brisket—perfect for game day or a cozy night in.

Ingredients:

• 2 lbs smoked brisket, shredded
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add onion, garlic, and bell pepper; cook for 5 minutes until softened.
2. Stir in 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper; toast for 1 minute until fragrant.
3. Add brisket, crushed tomatoes, and 2 cups beef broth. Bring to a simmer, then reduce heat to low and cook uncovered for 1 hour, stirring occasionally.
4. Stir in kidney beans and black beans; simmer for another 15 minutes until thickened.

The slow simmer melds the smoky brisket with the spices, creating layers of rich flavor that’ll have everyone asking for seconds.

Tip: For extra smokiness, add a splash of liquid smoke or a chipotle pepper in adobo sauce.

Brisket Grilled Cheese Sandwich

This indulgent sandwich combines smoky brisket with melty cheese and crispy bread for the ultimate comfort food upgrade.

Ingredients:

• 2 slices sourdough bread
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded smoked gouda cheese
• 1/3 cup chopped cooked brisket (warmed)
• 2 tbsp butter, softened
• 1 tbsp barbecue sauce
• 1/4 tsp garlic powder

Instructions:

1. Spread 1 tbsp butter on one side of each bread slice. On the unbuttered side of one slice, layer 1/4 cup cheddar, all the brisket (drizzled with 1 tbsp barbecue sauce), 1/4 tsp garlic powder, and 1/2 cup gouda. Top with the second bread slice, buttered side out.
2. Heat a skillet over medium-low. Cook the sandwich for 3–4 minutes per side, pressing lightly with a spatula, until golden and cheese melts (cover briefly to help melt if needed).

The crispy, buttery bread gives way to a gooey, smoky-sweet center—like a barbecue pitmaster’s take on a classic. Tip: For extra crunch, butter the outer edges of the bread before grilling.

Brisket Shepherd’s Pie with Mashed Potatoes

This hearty twist on classic shepherd’s pie swaps ground beef for tender, smoky brisket, making it a showstopper for Sunday supper.

Ingredients:

• 2 cups shredded cooked brisket
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 3 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, sauté onion, carrots, and garlic until softened, about 5 minutes.
2. Stir in brisket, tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for 2 minutes, then add beef broth. Simmer for 5 minutes until slightly thickened. Fold in peas.
3. Transfer the mixture to a 9-inch baking dish. Spread mashed potatoes evenly over the top, then sprinkle with cheddar cheese (if using).
4. Bake for 25 minutes until bubbly and the potatoes are lightly golden. Let rest for 5 minutes before serving.

The rich brisket melds perfectly with the creamy potatoes, while the smoked paprika adds a subtle depth that’ll have everyone asking for seconds.

Tip: For extra crispy potatoes, broil for the last 2–3 minutes—just keep an eye on it!

Brisket Quesadillas with Pepper Jack Cheese

These smoky, melty brisket quesadillas are the ultimate way to turn leftover brisket into a quick and satisfying meal—packed with bold flavor and just the right amount of kick.

Ingredients:

• 2 cups shredded cooked brisket
• 1 1/2 cups shredded pepper jack cheese
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, divided

Instructions:

1. In a bowl, toss the brisket with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, and 1/4 tsp salt until evenly coated.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then place one tortilla in the skillet. Sprinkle 1/4 of the cheese evenly over half the tortilla, followed by 1/2 cup brisket, a sprinkle of red onion, and cilantro. Fold the tortilla over and press lightly.
3. Cook for 2–3 minutes per side until golden and crisp, and the cheese melts. Repeat with remaining butter, tortillas, and fillings.
4. Slice each quesadilla into thirds and serve warm.

The pepper jack cheese melts into the smoky brisket beautifully, while the red onion adds a bright crunch—no dipping sauce needed!

Tip: For extra crispiness, brush the tortillas with butter before folding.

Brisket Stuffed Bell Peppers

These hearty stuffed peppers are packed with smoky brisket and melty cheese—a satisfying twist on a classic that’ll have everyone asking for seconds.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked brisket, shredded
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese
• 1/4 cup barbecue sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion and cook for 3 minutes until softened. Stir in 1 clove minced garlic and cook for 30 seconds.
2. In a bowl, combine shredded brisket, cooked rice, onion mixture, 1/4 cup barbecue sauce, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Stuff each bell pepper with the brisket mixture and place upright in a baking dish. Cover with foil and bake for 30 minutes.
4. Uncover, top each pepper with 2 tbsp shredded cheddar cheese, and bake for another 10 minutes until cheese is bubbly and peppers are tender.

The tender brisket and tangy barbecue sauce soak into the rice, while the peppers soften just enough to hold their shape—no soggy bottoms here!

Tip: For extra flavor, brush the outside of the peppers with a little olive oil before baking.

Brisket and Cheddar Omelette

This hearty omelette turns leftover brisket into a savory breakfast masterpiece, with melty cheddar adding the perfect creamy finish.

Ingredients:

• 3 large eggs
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup chopped cooked brisket (warmed)
• 1 tbsp chopped fresh chives

Instructions:

1. Whisk together eggs, milk, salt, and pepper in a bowl until fully combined.
2. Melt butter in an 8-inch nonstick skillet over medium-low heat, swirling to coat the pan.
3. Pour in egg mixture and let cook undisturbed for 1 minute. Gently lift edges with a spatula, tilting pan to let uncooked eggs flow underneath.
4. When eggs are mostly set (about 3 minutes), sprinkle cheddar cheese and brisket over one half. Fold the other half over the filling and cook 1 more minute until cheese melts.
5. Slide onto a plate and top with chives.

The smoky brisket infuses every bite with rich flavor, while the slow-cooked eggs stay luxuriously tender—no rubbery texture here!

Tip: For extra fluffiness, add a pinch of baking soda to the egg mixture before cooking.

Brisket Fried Rice with Vegetables

This hearty fried rice turns leftover brisket into a savory, veggie-packed meal that’s ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 2 cups cooked brisket, shredded or diced
• 3 cups cooked white rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté the frozen vegetables and white parts of the green onions for 2 minutes until softened.
3. Stir in the brisket and rice, breaking up any clumps. Cook for 3 minutes, stirring occasionally, until lightly crisped.
4. Add soy sauce, hoisin sauce, sesame oil, garlic powder, and black pepper. Toss to coat evenly. Fold in scrambled eggs and green onion tops. Cook 1 more minute to heat through.

The smoky brisket and sweet hoisin create a crave-worthy umami depth, while day-old rice ensures the perfect chewy-yet-crispy texture.

Tip: For extra crunch, top with a fried egg or drizzle with sriracha!

Brisket Nachos with Jalapeños and Cheese

These loaded brisket nachos are the ultimate game-day snack—smoky, cheesy, and just spicy enough to keep you reaching for more.

Ingredients:

• 1 lb cooked brisket, shredded
• 1 (13-oz) bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup pickled jalapeños, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 tbsp taco seasoning
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Toss the shredded brisket with 1 tbsp taco seasoning and 1 tbsp olive oil in a bowl.
2. Spread tortilla chips in an even layer on a large baking sheet. Top with the seasoned brisket, 2 cups cheddar cheese, and 1 cup Monterey Jack cheese.
3. Bake for 10–12 minutes until the cheese is fully melted and bubbly.
4. Remove from oven and immediately top with 1/2 cup pickled jalapeños and 1/4 cup chopped cilantro. Dollop with 1/2 cup sour cream.

The slow-cooked brisket adds a rich, meaty depth that takes classic nachos to the next level—no one will resist going back for seconds.

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end (watch closely to avoid burning!).

Brisket and Potato Casserole

This hearty casserole layers tender brisket and creamy potatoes for a comforting dish that practically cooks itself—perfect for busy weeknights or lazy Sundays.

Ingredients:

• 2 lbs beef brisket, trimmed and cut into 1-inch cubes
• 4 large russet potatoes, peeled and thinly sliced (about 4 cups)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup heavy cream
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add brisket and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion and 3 cloves minced garlic for 3 minutes until softened. Stir in 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Layer half the potatoes in a greased 9×13-inch baking dish. Top with the brisket, onion mixture, and remaining potatoes. Pour 1 cup beef broth, 1/2 cup heavy cream, and 2 tbsp Worcestershire sauce evenly over the top.
4. Cover with foil and bake for 1 hour 30 minutes. Uncover, sprinkle with 1/2 cup cheddar cheese (if using), and bake for another 15 minutes until bubbly and golden.

The slow braising melds the beef and potatoes into a rich, fork-tender bite, while the Worcestershire adds a subtle tang that cuts through the creaminess.

Tip: For extra crispiness, broil for 2–3 minutes after baking—just keep an eye on it!

Brisket Pizza with Caramelized Onions

This smoky-sweet pizza combines tender brisket and silky caramelized onions for a next-level comfort food twist.

Ingredients:

• 1 lb store-bought pizza dough
• 1 cup shredded cooked brisket
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 475°F. Let pizza dough rest at room temperature for 30 minutes while you caramelize the onions.
2. Heat olive oil in a skillet over medium-low. Add onions, balsamic vinegar, brown sugar, and salt. Cook for 20 minutes, stirring occasionally, until deeply golden.
3. Stretch dough into a 12-inch round on a floured surface. Transfer to a parchment-lined baking sheet.
4. Top dough with mozzarella, brisket, caramelized onions, and blue cheese. Bake for 12-15 minutes until crust is crisp and cheese bubbles.
5. Sprinkle with parsley before slicing. The brisket’s richness plays perfectly against the tangy blue cheese and sweet onions.

Tip: For extra depth, toss the brisket with a splash of barbecue sauce before adding to the pizza.

Brisket Mac and Cheese

This smoky, meaty twist on mac and cheese turns comfort food into a showstopper—perfect for using up leftover brisket or making a weekend project extra special.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cooked brisket
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, smoked paprika, salt, and pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar and Parmesan until melted. Fold in macaroni and brisket. Transfer to a greased 9×13″ baking dish.
4. Sprinkle panko evenly over the top. Bake for 20 minutes until bubbly and golden.

The tender brisket melts into the creamy cheese sauce, while the crispy panko adds just the right crunch—no one will guess how simple it is to make!

Tip: For extra smokiness, swap 1/2 cup of the cheddar for smoked Gouda.

Brisket Sliders with BBQ Sauce

These tender, smoky brisket sliders are perfect for game day or a fuss-free gathering—pile them high with tangy BBQ sauce and crunchy pickles for the ultimate bite.

Ingredients:

• 1 (3–4 lb) beef brisket, trimmed
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 cup BBQ sauce (plus extra for serving)
• 1 tbsp olive oil
• 12 slider buns
• 1 cup dill pickle slices
• 1/2 cup thinly sliced red onion

Instructions:

1. Preheat oven to 300°F. Rub the brisket evenly with 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear the brisket for 4–5 minutes per side until deeply browned.
3. Pour 1 cup BBQ sauce over the brisket, cover, and transfer to the oven. Braise for 4 hours until fork-tender.
4. Shred the brisket with two forks, mixing it with the braising juices. Toast slider buns lightly if desired.
5. Pile brisket onto buns, then top with pickles, red onion, and a drizzle of extra BBQ sauce.

The slow braise ensures melt-in-your-mouth meat, while the pickles and onion add a bright crunch to balance the richness.

Tip: For extra smokiness, add a pinch of chipotle powder to the rub.

Brisket and Egg Breakfast Burritos

These hearty burritos pack smoky brisket and fluffy scrambled eggs into a warm tortilla—perfect for fueling up on busy mornings or lazy weekend brunches.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 cup shredded cooked brisket
• 4 large eggs
• 2 tbsp unsalted butter
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1/4 cup salsa (optional)

Instructions:

1. In a skillet over medium heat, melt 1 tbsp butter. Add red bell pepper and onion; cook for 3–4 minutes until softened.
2. Push veggies to one side, add remaining 1 tbsp butter, then pour in beaten eggs. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Scramble until just set, about 2 minutes.
3. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide brisket, eggs, cheese, and cilantro evenly among them. Drizzle with salsa if using.
4. Fold sides of each tortilla inward, then roll tightly into a burrito. Serve immediately or wrap in foil to keep warm.

The melty cheese and tender brisket create a luxurious contrast with the light, fluffy eggs—no sad, dry breakfast burritos here!

Tip: For extra crispness, toast the rolled burritos in a lightly greased skillet for 1–2 minutes per side.

Brisket Pasta with Creamy Alfredo Sauce

This Brisket Pasta with Creamy Alfredo Sauce is the ultimate comfort food mashup—tender, smoky brisket meets velvety Alfredo for a dish that feels like a hug in a bowl.

• 8 oz fettuccine pasta
• 2 cups cooked brisket, shredded
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley (for garnish)

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
4. Stir in the Parmesan cheese, black pepper, and salt until the sauce is smooth and creamy.
5. Add the shredded brisket and cooked pasta to the skillet, tossing to coat everything evenly in the sauce. Heat for 2–3 minutes until warmed through.
6. Garnish with fresh parsley before serving.

The magic here? The smoky brisket infuses the rich Alfredo with deep, savory flavor—no fancy techniques required, just pure comfort.

Tip: For extra depth, stir in a splash of brisket drippings or beef broth when warming the meat.

Brisket Stuffed Baked Potatoes

These loaded baked potatoes take comfort food to the next level with tender shredded brisket, melty cheese, and a smoky-sweet barbecue finish.

Ingredients:

• 4 large russet potatoes (about 12 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 2 cups shredded cooked brisket
• 1/3 cup barbecue sauce, plus extra for drizzling
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Scrub potatoes, pat dry, then rub with olive oil and 1/2 tsp salt. Pierce each 3-4 times with a fork. Bake directly on the rack for 50-60 minutes until tender when squeezed.
2. Meanwhile, toss brisket with barbecue sauce in a bowl. Set aside.
3. Slice potatoes open lengthwise and fluff insides with a fork. Sprinkle remaining 1/2 tsp salt evenly over all four. Divide brisket mixture among potatoes, then top with cheddar.
4. Return to oven for 5-7 minutes until cheese melts. Drizzle with extra barbecue sauce, then add dollops of sour cream and sprinkle with chives.

The magic here? Slow-cooked brisket turns these spuds into a hearty, restaurant-worthy meal with zero fuss. The barbecue glaze caramelizes slightly against the crispy potato skin for the perfect bite.

Tip: For extra crunch, broil the cheese-topped potatoes for 1-2 minutes before adding garnishes.

Brisket and Cornbread Casserole

This hearty casserole combines tender brisket with sweet, fluffy cornbread for a comfort-food mashup that’ll have everyone asking for seconds.

Ingredients:

• 2 cups shredded cooked brisket
• 1 (8.5 oz) box cornbread mix
• 1/3 cup milk
• 1 large egg
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup barbecue sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F and grease a 9×9-inch baking dish.
2. In a large bowl, combine brisket, black beans, corn, red bell pepper, barbecue sauce, smoked paprika, garlic powder, and salt. Spread evenly in the dish.
3. In another bowl, whisk cornbread mix, milk, and egg until just combined. Pour over the brisket mixture, spreading gently to cover.
4. Sprinkle cheddar cheese on top. Bake for 30–35 minutes until the cornbread is golden and a toothpick inserted comes out clean.
5. Let cool 5 minutes, then garnish with cilantro if using.

The magic here? The cornbread soaks up the smoky-sweet juices from the brisket, creating layers of flavor in every bite.

Tip: For extra richness, stir 1 tbsp melted butter into the cornbread batter before baking.

Brisket Soup with Root Vegetables

This hearty brisket soup is comfort in a bowl—tender meat, sweet root veggies, and a rich broth that simmers into something magical.

Ingredients:

• 1.5 lbs beef brisket, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large russet potato, peeled and cubed
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high. Add brisket and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 cloves garlic and cook for 30 seconds until fragrant.
3. Pour in 4 cups beef broth and 2 cups water, scraping up any browned bits. Return brisket to the pot, along with carrots, parsnips, potato, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until brisket is fork-tender.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The slow simmer melts the brisket into buttery tenderness while the root vegetables soak up all that savory depth—no fancy techniques, just big flavor.

Tip: For extra richness, stir in a splash of red wine with the broth.

Conclusion

With these 19 creative leftover brisket recipes, you’ll never waste a bite—just delicious, easy meals for busy weeknights! Whether you’re craving tacos, pasta, or a hearty hash, there’s something here for everyone. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love (and this article) on Pinterest for fellow brisket lovers. Happy cooking!