(This picture was actually taken the next day when I started to transform the leftovers)
People often as me how I find time to cook during the week. It can be a difficult task if you don’t take advantage of your schedule. Most weeknights, I have 30 minutes to an hour to get dinner on the table. On the weekends, I have more time but don’t want to be chained to the stove all day. I take both of those ideas into account when I make my French Onion Brisket. This recipe combines the best of both worlds: I get amazing slow roasted brisket on the weekend and leftovers that can be used for quick meals during the week.