Leftover Brisket Meat Sauce

The “leftover” part of this recipe is very key. Please do not trouble yourself with making a full ass brisket just for this sauce. This is the recipe you reference when you already have some leftover brisket and you find yourself asking “what do I do with all of this leftover brisket?!”.

In my case, I had about 1/2 a pound of cooked, leftover brisket from my Passover Seder that I had vacuum sealed and put in the freezer that we used for this.

Ingredients:

• 4 tbsp of olive oil

• 1 yellow onion; cut in cubes

• 1/2 tsp of dried red chili flakes

• 1 tsp of kosher salt

• 1 tsp of ground pepper

• 1/2 tsp of Tony Chachere seasoning

• About 1/2 lb of leftover, cooked brisket; cut in small cubes

• 1 (28 oz) can of crushed tomatoes

• 1 tbsp of brown sugar

• 1 bay leaf

In a Dutch oven on medium heat, heat up your olive oil and then add in your onions. Sautee until glossy and then add in the chili flakes, salt, pepper and Tony’s. Mix everything around to the onions are well coated.

Add in your chopped up (leftover) brisket and add in the can of crushed tomatoes. Fill up your can about 1/3 of the way with water, swirl it around to get all the tomatoes stuck to the side of the can and add it to the Dutch oven.

Stir everything together and bring to a simmer.

Add in your brown sugar and bay leaf and put the lid on the Dutch oven.

Let simmer for about 1 - 2 hours, stirring often.

Serve with your favorite pasta!