This was one of the best leftovers creations I've made yet. Inspired by yongfook's chicken rice porridge
, I decided to try making a variation with some leftover Jewish style pot roasted beef brisket that I had in the fridge.
- Add the vegetables, parsley and some garlic to beef stock and boil for about 20 minutes.
- Meanwhile, fry some garlic pieces in a tiny bit of sesame oil and set aside. Use the same pan to warm up the leftover brisket and pull it apart with some forks.
- Put the rice in a bowl and strain the soup over the rice.
- Top with the veggies from the soup, beef, and fried garlic or serve it all on the side. I added some kosher pickle slices too.
This is more like soup and less like porridge as I'm used to it. It was an interesting improvised combination. The rice was a little tough for my taste. Next time I will cook the rice a little bit in the soup to soften it more.