Beef Brisket Rice Porridge Recipe
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Ingredients
- Pot roasted beef brisket
- Beef stock
- Cooked or leftover rice
- Carrots & Celery or any other vegetables
- Garlic
- Parsley
- Pickle
- Sesame oil
How to make Beef Brisket Rice Porridge
This was one of the best leftovers creations I've made yet. Inspired by yongfook's chicken rice porridge, I decided to try making a variation with some leftover Jewish style pot roasted beef brisket that I had in the fridge.
- Add the vegetables, parsley and some garlic to beef stock and boil for about 20 minutes.
- Meanwhile, fry some garlic pieces in a tiny bit of sesame oil and set aside. Use the same pan to warm up the leftover brisket and pull it apart with some forks.
- Put the rice in a bowl and strain the soup over the rice.
- Top with the veggies from the soup, beef, and fried garlic or serve it all on the side. I added some kosher pickle slices too.
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Wow this is an awesome mashup for Congee! I have become a huge fan of Congee, and am always looking for new variations. Thanks!