While leftover Brisket isn’t always a thing, it does happen on occasion and this is a great use for it!
Heat resistant spatula
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 2 large leeks, halved and thinly sliced (light green and white part only)
- 2 pounds sweet potatoes, peeled and diced
- 1 ½ teaspoon smoked paprika
- 5 cups low-sodium beef broth
- 2 tablespoons Brisket Fixx
- 3 cups frozen corn
- ⅔ cup heavy cream
- 1 pound smoked beef Brisket, shredded
- Heat the oil & butter in a pre heated Dutch Oven over medium heat until butter has fully melted.
- Add leeks & cook until they have softened & started to caramelize (usually about 5 minutes.)
- Stir in diced sweet potatoes & sauté for a minute or two. Add the smoked paprika and continue to sauté for a few seconds to help release its aroma.
- Pour in the beef broth and add a couple pinches of Brisket Fixx. Bring to a boil, then lower the heat to a simmer and cook until the sweet potatoes are tender. (about 15-20 minutes)
- Add the frozen corn and cook until thawed, about 5 minutes.
- Transfer half the soup into a blender and blend until smooth. Return to the dutch oven. I like to mash the remaining potato mixture in the pot for a chunky consistency.
- Add the heavy cream and cook until the chowder thickens to the desired consistency. (5 to 10 minutes)
- Add most of the shredded brisket, reserving some to use as a garnish. Cook an additional 3-4 minutes
- Taste & add more Brisket Fixx if necessary.
- Ladle into bowls, garnish with chopped chives and shredded brisket.
I like to vacuum seal my leftovers then throw into a pot of boiling water for 6/7 minutes to reheat (10/12 if frozen) to reheat without drying out my brisket.