Leftover brisket with puy lentils

 In Autumn, Beef, Ingredients, Seasons, Spring, Winter

So after you’ve roasted your beef what do you do with the rest of it? Sandwiches, salad? How about this very quick, easy, warming and healthy offering?

Will feed two for a light meal

250g (ish) leftover brisket (or any roast beef) chopped roughly
80g puy lentils
5 baby onions (pickling size as that’s what I had!) chopped into quarters
2 cloves garlic sliced
75g pancetta or bacon
Splash each of white wine vinegar and balsamic vinegar
Teaspoon caper paste or tbsp chopped capers
1/2 tsp oregano
Olive oil, salt, pepper and bay leaf

Bring the rinsed lentils to the boil in water with salt and the bay leaf, cook as per packet instructions, probably 20 minutes to be al dente as required. Lightly brown the pancetta in the oil for a couple of minutes, add the garlic and onions then add the caper paste, oregano and beef, and warm through. Turn the heat up and add the white wine vinegar, literally just a splash or it’ll be too sharp, and boil off before adding similar amount of balsamic and doing the same. Leave until the lentils are ready then drain and add to the pan and mix through then check for seasoning. Serve with lots of crusty garlic bread.

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