Recycled leftover brisket with cream gravy and semolina dumplings.

Recycled leftover brisket with cream gravy and semolina dumplings. Video included.

As I just hate wasting food, and had some leftover brisket from the previous recipe (Best braised brisket in dark beer and wild mushrooms – https://www.youtube.com/watch?v=HJdGKWwQt3I), I came up with this super easy dish. And I called this recycled leftover brisket.

It’s made using the meat juices, light cream and rosemary. Topped with soft and fluffy semolina dumplings, spiced with freshly grated horseradish. See the short presentation video (under two minutes) below, and start reducing your food waste, saving money but not compromising on taste.

Recycled leftover brisket with cream gravy and semolina dumplings. Video included.

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Intrepid Eats

Serves: 1

Ingredients

250 ml of leftover meat juices (see previous recipe link)
100 ml low fat (10%) single cream
200-250 grams cooked leftover beef brisket cut into bite size cubes
1 teaspoon of corn flour or potato starch
fresh rosemary
65-70 grams semolina flour
1 medium egg
salt
chicken stock (optional)
fresh parsley
freshly grated horseradish

The video clip above is quite explicit. Therefore there’s really not a lot to say about this recipe. I’ll just write some pointers really, or you could call them tips.

The sauce doesn’t need any salt, it was seasoned enough whist the previous recipe was made. There was however a touch of salt in the semolina dumplings. This helps not only with the seasoning, but also with the beating of the egg, making it fluffy.
A more detailed process of the semolina dumplings making is here – http://gustomondo.net/chicken-soup-with-semolina-and-egg-dumplings/. They’ll come out soft and lovely using these quantities. Also, you could use only water to boil them if chicken stock isn’t available.
As with most things in cooking, garnishes are optional and your choice. I like the flavour of rosemary in the sauce. I also love beef and horseradish. Using freshly grated horseradish will give the dish better, fresher flavour. And lastly, the parsley is really adding just a touch of colour at the end.