If you made a giant brisket and have leftovers, or maybe it wasn’t quite as tender as you hoped, this is a quick and delicious recipe that will help balance out the insane amount of time you spent making brisket the day before. This is more of a guideline than a recipe. You can add tons of veggies along with the onions and garlic, swap out the beans, throw in some corn at the end or add/remove spices and heat to suit your taste!
This recipe is brought to you by Kell Cooks at Home
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1 clove of garlic, peeled and minced
- 1 6 oz jar of tomato paste
- 1 Tablespoon of paprika
- 2 teaspoons of cayenne pepper
- Pinch of cumin
- Salt and pepper to taste
- 1 14 oz can of whole peeled tomatoes (diced or minced will do)
- 1-2 lbs leftover brisket, cut into bite size pieces
- 1 can of black beans, drained and rinsed
- 1 oz of Hacienda San Jose 70% dark chocolate
- Heat olive oil in a heavy bottomed pan over medium heat
- Add diced onion and simmer until they are translucent. Add garlic and sauté for about a minute, so it loses just a bit of its bite.
- Add the entire jar of tomato paste, paprika, cayenne pepper, cumin, salt and pepper (if you think this might be too spicy or too mild for you, go with what works for you).
- Mix together for about 2 minutes
- Add the can of tomatoes, scraping the bottom of the pan with a wooden spoon to remove any tomato paste mix that may be stuck there.
- Break apart the tomatoes with the wooden spoon. Fill the empty can of tomatoes with water, add to mix.
- Bring to a gentle simmer. Taste your creation, add salt or spices as needed.
- Add brisket meat and beans and continue cooking at a low simmer. Your brisket already has a ton of flavor and doesn't need long. Simmer gently for 5 minutes.
- Add the chocolate and stir to incorporate
- Serve with shredded cheese sour, cream, onions, hot sauce, avocado, or whatever strikes your fancy!