Brisket Wellington

 After consulting with several cooks, about what they do with the leftover brisket, we came to the general consensus, that there usually isn't any left overs.  This weekend, we did a large amount of cooking and actually had a couple of strips left over.  We came up with the idea of doing a Brisket Wellington. It is a play on the ever popular Beef Wellington.  The Beef Wellington is usually made with beef tenderloin wrapped in puff pastry dough and served sliced. The name is often credited to Arthur Wellesley, the first Duke of Wellington, as being a favorite dish of his.

 We used our creative license to make our own interpretation of this famous dish.  The most obvious difference is that we used leftover brisket, instead of beef tenderloin.  We used puff pastry sheets to wrap the sliced brisket and sautéed onions. The oven was preheated to 400°.  We then use some sliced mozzarella to make the dish a little more like comfort food, instead of the classic.

 We folded one of the flaps over the filling and then took the remaining flap and folded it over the first flap and rolled in the ends, to prevent any spillage.  We made two rolls and placed them on on a cookie sheet, covered with parchment paper, to prevent any sticking.  The rolls then went into the preheated oven, for approximately 15 to 17 mins.  Once the desired color was achieved on the pastry dough, the wellingtons were removed from the oven and allow to cool, for about 5 mins.

 The wellington s were sliced into 1/2 inch slices.  You can see how moist and juicy brisket cooks.

It was really fun and interesting to do and rather easy, provided you had the brisket done.  This could be done as part of a meal or as a snack or even appetizers.  It definitely has a "wow" factor and the elegance of a classic meal.  Try this at your next gathering or party, or as a treat for your family, you definitely would not be disappointed.  Thanks for looking!