So, we are in the fortunate position of having left over brisket. After throwing it into the the crockpot with some carrots and parsnips, it came out yummy! But we had about pound that could not be taken up with lunches. Gee, too bad, right?
Tonight, I decided to go mexican. Into the pot went the following: canned tomatoes with green chiles, cooked rice (1 cup), frozen corn (1 cup), taco seasoning (1/4 cup) and several shakes of hot sauce. After it cooked through, I added shredded brisket and mixed together. We served it with tortillas.
Nothing like tasty leftovers to make a great night.