When I am hosting a Shabbat dinner with more than 4 people, I almost always make a brisket in the oven. It a great meat dish, it’s so flaky and buttery that you don’t need a knife to cut it. It’s easy to make and very tasty and impressive. Brisket is usually very big (unless I cut and freeze half of it before cooking) and there is SO MUCH other food served during Shabbat that we almost always have leftovers. I love being creative and finding new ways to use leftovers.
When it comes to leftover brisket, we love to eat it cold the next day–sliced and on a sandwich with some mustard, salt, and pepper–yummy! But today I came back from the gym and didn’t want to eat bread (too much challah bread on Shabbat!) so I decided to use the leftover and cold brisket in a big salad and it came out great! It’s a great, easy, and healthy way to use it!
Leftover Brisket Salad
The portions below really depend on how big you want the salad to be and how much leftover brisket you want to use in the salad. But if you need an exact measurement, then you can reference below.
2 cups butter lettuce-washed, dried, and shredded by hand
Handful plum tomatoes
1 Persian cucumber (or any cucumber)
My homemade Honey Mustard Vinaigrette
Wash and dry the veggies. Get a big bowl and hand shred the lettuce–I learned that it is better to shred the lettuce with your hands so that the edges don’t turn brown. Mix in the tomatoes and cucumber. Cut up the leftover brisket and scatter it over the salad. When ready to eat, dress the salad and enjoy!
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!