A couple of days ago I made some lovely Slow Cooked Brisket with a tangy sweet and spicy sauce.
Now its time to transform the leftover brisket into todays dinner!
First of all, I removed any fat that might have still been on the brisket, then with a fork I pulled it (just like when you make pulled pork), meat is so tender it just comes apart that easy. Then I mixed it with the sauce.
On a baking sheet lined with parchment or wax paper, I got a can of Pillsbury Grands Homestyle Buttermilk biscuits that I had in the fridge for those emergency moments, placed them side by side overlapping a bit and then rolled them out to kind of make one big rectangular looking piece.
Then I spread the shredded brisket onto the rolled out biscuit pastry, topped it off with some shredded low fat mozzarella cheese and then with the help of the parchment/wax paper, I rolled it tightly into a log.
I gave the log a quick egg wash and topped it with some oregano (just because I love it, but obviously you can use your favorite herbs)!
Into a 350 deg F oven for 20 minutes and dinner is ready!