Beef Brisket Rice Porridge

  • Pot roasted beef brisket
  • Beef stock
  • Cooked or leftover rice
  • Carrots & Celery or any other vegetables
  • Garlic
  • Parsley
  • Pickle
  • Sesame oil

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. 

  1. Add the vegetables, parsley and some garlic to beef stock and boil for about 20 minutes.
  2. 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.
  3. Put the rice in a bowl and strain the soup over the rice.  
  4. 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.