Just because Labor Day is over doesn’t mean barbecue season is over. Bring out those spices and rubs for not one, but two dinners by turning barbecue brisket into reimagined cheesesteak stuffed peppers.
Once the family’s had its fill on brisket, you might find yourself with a batch of leftovers that you don’t want to waste. Instead of opting for another round of the same dinner the next night, cookbook author Cassy Joy Garcia came up with a genius way to repurpose that succulent meat in her upcoming book, Cook Once Dinner Fix, available for preorder now.
“You are in for a treat with these two meals. If you have a hankering for a soul-lifting barbecue dinner, this dry-rubbed brisket will hit the spot,” Garcia said of her concoction. “For the second meal, the tender, perfectly cooked brisket is transformed into a Philly cheesesteak-inspired stuffed pepper.”
Check out the recipes below.
Meal One: Dry-Rubbed Barbecue Brisket
Active time: 35 minutes
Total time: 4 hours 20 minutes
1 tablespoon fine sea salt
1 tablespoon brown sugar or coconut sugar
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (5-pound) beef brisket, trimmed
1. Make the brisket: Preheat the oven to 325°F.
2. In a small bowl, whisk together the salt, brown sugar, chili powder, cumin, garlic powder, and pepper. Rub this mixture over the brisket.
3. Put the brisket in a Dutch oven and pour in 1/2 cup water. Cover the pot with its lid, transfer to the oven, and bake for 4 hours, until the brisket pulls apart easily with a fork.
4. Reduce the heat to low, then, while whisking continuously, pour in the cornmeal and whisk until combined. Bring the mixture back to a simmer, then cover and cook for 10 minutes. Uncover and whisk the cornmeal, making sure to scrape up anything stuck to the bottom of the pan, then cover and cook for 15 minutes more.
5. When the brisket is done, remove the pot from the oven and transfer the brisket to a cutting board. Let rest for 10 minutes before slicing. Using a sharp knife, cut the brisket across the grain into 1/4-inch thick slices. Transfer 3 cups of the sliced brisket to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days).
6. Garnish with the cilantro and serve.
Meal Two: Cheesesteak Stuffed Peppers
Active time: 25 minutes
Total time: 1 hour 10 minutes
4 green bell peppers
½ small onion, cut into slivers
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
3 cups sliced cooked brisket (reserved from Meal One above)
4 slices provolone cheese
2 tablespoons chopped fresh parsley, for garnish
1. Preheat the oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds; discard the tops. Place the bell peppers and onion in a baking dish, drizzle with the olive oil, and sprinkle with the salt.
3. Bake for 25 minutes, or until the peppers are slightly wilted. Remove from the oven; keep the oven on.
4. In a medium bowl, combine the onion and sliced brisket.
5. Stand the peppers upright in the baking dish and divide the brisket and onion evenly among them. Place one slice of provolone over the top of each pepper. Bake for 20 minutes, or until the cheese is bubbling.
6. Serve the stuffed peppers with the warm wild rice alongside, garnished with parsley.