TABLE Magazine contributor Rhonda Schuldt shares three genius Second Act leftover ideas for brisket or other roasted beef.   Her delicious “first act” family recipes are here.

1. French Onion Dip Sandwiches

In a medium size pot, heat 1 tablespoon olive oil with 1 tablespoon butter.  Add in 2 sliced large onions.  Cook over medium heat, stirring occasionally, until well caramelized. 

 Add in approximately 4 cups sliced brisket and 3 cups beef broth.  Stir together.  Simmer gently on medium-low heat until the beef is tender and the sauce is slightly reduced.

 Remove the beef and onions from the broth using a slotted spoon, letting each spoonful drain as best as you can.  Place a spoonful of the beef and onion mixture on the bottom of a toasted hoagie bun, top with a slice of swiss cheese and the top of the bun.  Slice in halve on a diagonal.  Serve each sandwich with a small bowl of the remaining broth…dip and enjoy.

 Note: if desired, you can place the beef, onion, and cheese topped part of the sandwich under the broiler to melt the cheese before topping with the top of the bun.  

2. Vegetable Beef Soup

Heat 2-3 tablespoons olive oil in a stock pot.  Add 2 diced carrots, 2 diced ribs of celery, 1 cup diced onion, 2 cloves chopped garlic.  Cook for 5 minutes until softened.  Add in 3 cups chopped green cabbage, cook until wilted.

Add 1 2 8-ounce can diced tomatoes, 2 quarts beef stock, 4 cups leftover brisket cut into 1-inch chunks, 2 medium red potatoes cut into ½ cubes.  Add in vegetables of your choice, such as green beans, corn, and peas.   Season with 1 teaspoon oregano, ½ teaspoon thyme, 1 bay leaf and salt, pepper to taste.  Simmer for 45 minutes (or longer) until potatoes and beef are tender.  Serve with warm crusty bread!

3. Open Faced Beef and Mashed Potato Sandwiches

For a classic, top toasted thick-cut bread with mashed potatoes, slices of warmed brisket and top with gravy (that you can make* with the drippings from your roasted brisket)!

Brisket Gravy:

Combine 2 tablespoons cornstarch into ½ cup cold water.  Stir into the pan juices* from your roast brisket.  While stirring, bring to a boil and cook until thickened.  

*If you don’t have pan drippings (or not enough), a quick and easy alternative is to melt 4 tablespoons butter in a saucepan, stir in 2 tablespoons flour (regular or gluten free), cooking until flour is golden brown.  Whisk in 2-3 cups beef stock with ½ package of onion soup mix.  Bring to a boil and the cornstarch and water mixture.  Season with salt and pepper to taste.

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