Make Three Meals From One Brisket

Sept. 10, 2007 — -- Perky talk show host and cook Rachael Ray became famous as one of the Food Network's biggest stars. Now, with her own daytime talk show, Ray has expanded her success, but she hasn't forgotten some audience favorites.

On "GMA" this morning she shared her most downloaded recipe and discussed how to make a three different meals from a brisket. Check out her recipes below.

1 tablespoon extra-virgin olive oil (EVOO)

2 tablespoons butter

2 pounds all-white meat ground chicken breast

1 large carrot, peeled and finely chopped

1 large onion, chopped

3 ribs celery, finely chopped

5 large cloves garlic, chopped

1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)

1 bay leaf

Salt and freshly ground black pepper

2 cups chicken stock

¼ - ½ cup hot sauce, depending on how hot you like it

1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)

1 15-ounce can crushed tomatoes

1 7-ounce bag yellow corn chips

1 7-ounce bag blue corn chips

¾ pound blue cheese, crumbled, recommended type Maytag Blue

½ cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preparation

Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Yields 4 servings

This meal is the base recipe for two different leftover meals, all equally as delicious as the first! Have Debris for brunch and Leftover Brisket Ragu with Pasta [0] for dinner. That's three meals out of one!

This is made from the yummy goodness on the bottom of the pan used to make brisket.

PreparationPlace the pot with the "debris" over medium-high heat. Add the chicken stock and bring up to a boil and cook for 2-3 minutes.

While the "debris" is heating up, melt butter in a small skillet over medium-high heat. Beat the eggs in a small mixing bowl with the cream, hot sauce, salt and freshly ground black pepper. Scramble to your liking.

Split the biscuits in half, dip the cut sides down into the "debris" and then put on a serving plate.

This rich and meaty pasta sauce is made from leftover brisket.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions.

While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add garlic, bay leaf and allspice, and cook until golden. Add the chopped, leftover brisket and vegetables. Stir and cook for a few minutes to heat everything through. Add the crushed tomatoes, bring up to a simmer and cook for 5 minutes.

Drain the pasta and toss with the sauce. Add the parsley and serve, passing grated Parmigiano Reggiano at the table.

Yields 4 servings