Dinner Duo: Beef Brisket & Shredded Beef Tostadas

January 4, 2010 9:32:34 AM PST
This meal plan is a perfect example of how you can make two completely different meals with the effort of one. Meal 1: Holiday Brisket

A brisket makes a hearty weeknight meat-and-potatoes meal, but it also serves as a centerpiece to a formal Christmas or Passover dinner. Tostadas, on the other hand, are fun Mexican fare. If you have houseguests at holiday time, this meal combination is a great way to feed them two successive dinners with two distinct flavors.

Your guests will never know both meals were made with the same base.

If you're having a large crowd make sure to at least double the recipe. (Serves 8 with leftovers for Meal 2.)


  • 1 (4-pound) beef brisket
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 onion, sliced
  • 2 teaspoons minced garlic
  • 1 can whole berry cranberry sauce
  • 1 can tomato sauce
  • 2 tablespoons flour
  • 1/2 cup dry red wine

    Preheat oven to 300 F. Rub brisket with salt, pepper, and garlic. Place in large stockpot or Dutch oven. Top with onion. In separate bowl mix together cranberry and tomato sauces, flour, and wine. Pour over brisket. Cook in oven for four hours. Remove brisket from gravy and transfer to a platter with raised sides. Slice brisket and pour gravy over before serving.

    Meal 2: Shredded Beef Tostadas


  • Leftover brisket (approximately 1 pound)
  • 3/4 cup salsa
  • 1 avocado, peeled and pitted
  • 1 teaspoon garlic salt
  • 1/4 cup diced onion
  • 1/2 cup diced tomato
  • 8 tostada shells
  • 1 cup pepper jack cheese
  • 1/2 head lettuce, shredded

    Remove leftover brisket from gravy. Place in medium sauce over medium heat and add salsa. Stir occasionally and aggressively until meat falls apart. Meanwhile, mash avocado with garlic salt and stir in tomato and onion to make guacamole. Put equal portions of shredded meat on each of 8 tostada shells, and top with equal portions of cheese, guacamole, and lettuce.