Smoked brisket pate with the leftover brisket from your weekend cook

This is a little something I came up with just the other day to use a little leftover brisket from the weekend cook. I am never disappointed with a pile of smoked brisket leftovers and I am happy to consume that brisket in a myriad of ways, but however many ways I enjoy eating brisket I am also always looking for ways to keep my taste buds excited.

This is one of those experiments that was pretty much bang on first go. Believe me, plenty of my experiments go the way of the maiden voyage of the Titanic, but this one was reminiscent of the day Dr Alexander Fleming returned from holidays to find his petri dish had developed quite the coverage of mouldy goodness.

You will probably be surprised at how simple this thing is to make.

This is inspired by French rillettes and a life of loving things of the such.


3 cups smoked brisket (the scrappy, crumbly bits are great for this)
2 springs onions (scallions), chopped
1 handful parsley, chopped
3 dill pickles, chopped
2 tablespoons of your favourite mustard. American, dijon, seeded, hot English, whatever
1 tablespoon red wine vinegar
50 g unsalted butter
Salt and pepper

Chop your brisket into a 2 cm dice. Place brisket into a pan and warm over low heat, stirring often so it doesn’t fry, but just warms through.
Add butter and continue warming until butter is melted.
Remove pan from heat and pull meat apart with two forks until it’s all shredded.
In a large mixing bowl combine brisket and all other ingredients.
Season with a little salt and pepper until it tastes good to your mouth.
Line a bowl or a small loaf tin with cling film – this is what you’re going to set the pate in.
Scoop the pate mix into the lined bowl or tin and tap and pat down to make sure there’s no pockets of air.
Cover the top with another piece of cling film, place a lid or something similar on top and then place something a little weighty on there to press it down – I have used a house brick wrapped in cling film more than once.
Refrigerate for a few hours or overnight to set.
Allow to come to room temperature for 30 minutes or so, slice and then serve with grilled bread or crackers, pickles and extra mustard on the side if you’re keen.

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