Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up one of these six quick dinners...whenever!

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Credit: Photography by Peter Ardito

Recipe Summary test

prep:
35 mins
cook:
4 hrs
total:
4 hrs 35 mins
Yield:
Makes 11 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. In a large bowl, whisk the first 4 ingredients.

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  • Season the briskets with salt and pepper. In a large Dutch oven or pot, heat the oil over medium-high. Working with one brisket at a time, cook until browned, 5 to 6 minutes per side; transfer to a roasting pan. Add the wine mixture to the Dutch oven and bring to a boil over high heat, scraping up any browned bits, then pour into the roasting pan. Arrange the vegetables around the meat. Cover with foil and transfer to the oven. Cook until fork-tender, turning the briskets halfway through, 3 1/2 to 3 3/4 hours. Let stand 20 minutes before slicing; cool before storing.                   

  • And... Freeze!: Portion brisket and pan juices into freezer bags labeled by recipe: 3 cups meat (tacos); 2 1/2 cups meat and 1 1/2 cups juices (stew); 2 cups meat and 1/2 cup juices (brisket melts); 1 1/4 cups meat and 1 cup juices (ramen); 1 1/4 cups meat (salad); 1 1/4 cups meat (ziti). Freeze up to 2 months. Thaw in the fridge overnight or microwave at 50 percent power, about 5 minutes.        

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