LEFTOVER BRISKET CASSEROLE RECIPE RECIPES

Steps:

• Heat oil in 2 quart saucepan. Add onions, garlic and bay leaves. Cook 3-4 minutes until veggies are soft. Add brisket and heat through.
• Dust all with the flour and cook 3-4 minutes, stirring often. Pour in the broth and cook 2-3 minutes until it thickens. Add the tomatoes, simmer 5 minutes.
• Add peas, carrots and parsley. Transfer to either a 9" x 13" casserole pan or a large casserole dish. Spread top with the mashed potatoes, dot with butter and sprinkle with the cheese.
• Bake 350 degrees 30 minutes.

Steps:

• Place a large pot of water over high heat and bring up to a boil to cook the pasta
• Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions
• While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add garlic, bay leaf and allspice, and cook until golden
• Add the chopped, leftover brisket and vegetables
• Stir and cook for a few minutes to heat everything through
• Add the crushed tomatoes, bring up to a simmer and cook for 5 minutes
• Drain the pasta and toss with the sauce
• Add the parsley and serve, passing grated Parmigiano Reggiano at the table