I had some beef leftover from my last batch of brisket dinners.

Chopped hunks of Barbecued Brisket

I thought I would probably make some chili or some hash. But then my friend queball from the BBQ Brethren mentioned Sauce Piquant in one of his posts and I got an idea about trying Brisket Piquant.

Now this may have been done some where else before but I've never seen it so it's a new recipe as far as I'm concerned.

Here are ingredients as best as I can remember:

1 1/2 lbs. leftover beef (Brisket is good. Any beef will do.) 1 tbsp of oil (Olive or Canola) 1 onion, chopped 1/4 cup garlic, minced 2-15oz. cans diced tomatoes 1 tbsp worchestershire sauce 1 tbsp kosher salt 1 tbsp black pepper 1 tsp cayenne pepper 1 tsp garlic powder (sue me, I like garlic) 1 tsp italian seasoning 2 cups cooked brown rice

Put the oil in a skillet over medium heat. Add the beef and saute for about 5 minutes. Remove the beef from the skillet.

Add the onions and garlic to the skillet and saute until the onions are translucent. Add the rest of the ingredients, except the rice, to the skillet. Mix well and simmer over a low heat for 10 minutes.

Add the beef back to the skillet and simmer for 10 more minutes. Remove from heat.

Serve the mix over the brown rice, complemented with sliced cucumbers and tomatoes drizzled with balsamic vinegar.

Brisket Piquant - straight from my kitchen



The Survival Gourmet

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