Brisket Rice Bowl

leftover night

Brisket Rice Bowl

This was my final dinner for my Brisket 4 Ways series. By Thursday, I’m usually ready for something low-effort because I’m tired and ready to wind down. That’s why I love rice bowls. They’re the perfect way to use up any leftovers from the week, just toss everything on rice and dinner’s done.

For this bowl, I used leftover brisket and the veggie sides I prepped earlier in the week (recipes for those are in my newsletter). What I like about this dinner is how fast it comes together, but it still feels balanced thanks to all the crunchy, fresh veggie sides that cut through the rich brisket.

Notes:

• Slow Cooker Size: Make sure your slow cooker can fit a 4 lb brisket. If not, just cut it in half to fit.

• Smoked Salt: I like to use smoked salt instead of plain because it adds that smoky flavor you’d get from a smoker.

• Brisket Seasoning: Franklin’s brisket rub is my favorite, but plain black pepper works if that’s what you’ve got.

• Dr. Pepper: You can swap for Coke, but I used Dr. Pepper for that sweet Texas vibe. It adds acidity, sweetness, and helps tenderize the meat.

• Trim the Fat: Trim off any thick fat cap, but leave about ¼ inch for flavor. Too much fat makes the meat chewy.

Dr. Pepper Brisket

(Makes plenty for 4+ servings)

Ingredients:

• 4 lb brisket, trimmed (see note)

• 1 Tbsp smoked salt

• 1 Tbsp black pepper or brisket seasoning

• ½ yellow onion, roughly chopped

• 5 garlic cloves

• 3 chipotle chiles in adobo

• ½ cup Dr. Pepper, divided

• 1 cup ketchup

• 2 Tbsp yellow mustard

• 1 tsp Worcestershire sauce

• 2 tsp smoked paprika

• ⅛ tsp ground cloves

Directions:

1. Prep the Brisket: Trim the fat (see note). Season both sides with smoked salt and seasoning. Let it come to room temperature.

2. Make the Sauce: In a blender or emulsifier cup, blend onion, garlic, chipotle chiles, ¼ cup Dr. Pepper, ketchup, mustard, Worcestershire, smoked paprika, and cloves until smooth.

   

3. Assemble in Slow Cooker: Pour half the sauce into the slow cooker. Lay the brisket on top. Pour the rest of the sauce and remaining ¼ cup Dr. Pepper over it.

   

4. Cook: Set to low for 5–6 hours. Check by pulling with a fork—if it shreds easily, it’s done. If not, cook another 30 minutes and test again.

Edamame with Nori

Ingredients:

• 1 (12 oz) bag frozen edamame

• 1 Tbsp sesame oil

• 1½ tsp salt

• 2 sheets nori, crumbled

• Furikake, for garnish

Directions:

1. Steam edamame according to package directions.

2. Drain and shock in an ice bath to keep the color bright. Drain again.

3. Toss edamame in sesame oil, salt, crumbled nori, and furikake.

   

   

Build Your Rice Bowl:

1. Start with a scoop of steamed rice.

2. Add a little of each side dish: kimchi coleslaw, soy-ginger cucumbers, daikon and carrot pickles, and the edamame.

3. Top with warm leftover brisket.

4. Mix it all together—or don’t—and enjoy!