re: Go to recipe using leftover brisket

Daube. Slice it thick, make a red gravy and let it cook down for a good couple hours and then add the meat to cook down for another hour or more.

I find the longer you cook a red gravy, the more mellow it gets and it's not as acidic.

Eat that over pasta and make garlic bread and a nice salad to go with it and you'll have a fine meal.