What in the world are we going to do with that left over brisket? This is a question I get all the time especially from home cooks that are just learning how to perfect their smoked brisket recipe. Today I’ll share with you a very tasty way to not only use up some cooked brisket but really stretch it by adding lots of other goodies to the dish.
The main ingredient in this dish is our left over smoked brisket (of course) and what I love about this recipe is that it is very forgiving. This is a great recipe to toss in those extra veggies that you have in your refrigerator.
The end result is a stew with all of those bold cowboy flavors. It’s hearty, filling, quick and very inexpensive to make (which is my favorite part). Enjoy the video and the recipe and if you have any questions be sure to let me know.
We vac seal all of our soups and stews using a chamber vaccum sealer. There are lots of options on the market and although i am very happy with the one we have from Vac Master it is built more for commercial application (which makes it a little pricey). Chamber sealers allow you to seal soups and liquids with no problem where as regular vacuum sealers have a difficult time with liquids. In addition to the sealer we also use special “sous vide” friendly bags. These bags are designed to be heated in water for sous vide cooking. So if we want to heat a meal that’s in one of these heat safe bags then all we have to do is place our bag in some simmering water for 20 minutes and the meal is ready.
For us, having a chamber vacuum sealer with “sous vide friendly” bags has been an absolute game changer when it comes to preparing freezer meals. Not only in the space that we save but the time saved cleaning up after a meal😁. If you want to see the different things that we use in our kitchen be sure to check out our new Amazon Store.
This recipe has been adapted from Brisket Bean Stew – manbeyondthecave.com
Texas Cowboy Brisket Stew
- 2 lb smoked brisket chopped
- 3 lbs canned kidney beans drained
- 3 lbs canned black beans drained
- 5 cups chicken stock
- 24 oz diced red or yellow bell pepper
- 24 oz diced green bell pepper
- 20 oz diced onion
- 3 ea jalapenos minced seeded if you want a milder stew
- 1/4 cup minced garlic
- 5 lbs diced tomatoes
- 1 cup BBQ Sauce
- 1/2 cup yellow mustard
- 1/2 cup Worcestershire sauce
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1 tbsp sugar
- salt & pepper to taste
- In a large pot with a little oil on a medium/medium high heat begin to sauté your onions and bell peppers, till the onions become translucent.
- Add the minced jalapenos and minced garlic. Cook for a few minutes more stirring occasionally.
- Add the seasonings and continue cooking till the aromas become harmonious. Usually 2-3 minutes.
- Add the BBQ Sauce, Mustard, and Worcestershire sauce and the chopped brisket Mix to combine.
- Finally add the diced tomatoes, red beans, black beans, and chicken stock. Bring to a simmer and reduce heat to medium.
- Cover and cook for 20 – 30 minutes stirring occasionally.
- After it finishes cooking, taste and adjust for seasonings
- To make this a freezer meal just let your stew cool down completely and place in a freezer friendly container
- When you are ready to eat allow the stew to thaw and reheat on the stove top. If you are using special sous vide approved bags to freeze this dish then all you have to do is take the bag out of the freezer and place in a pot of simmering water for 20-25 minutes. Serve and enjoy.
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