Open-Faced Sandwiches

• Use a fork and steak knife to shred the brisket. Add slivers of onion and green pepper to the shredded brisket. Spray a skillet with olive oil spray then saute the mixture over medium heat until the onions are translucent and the green peppers slightly soft. Coat the mixture with about ¼ cup of barbeque sauce or, for a Philly-cheese-style sandwich, ¼ cup of cheese sauce, and put it all on a slice of sourdough bread or Texas toast.
  
  For an open-faced Reuben, the brisket should be cut into thin slices. Put about two cups of well-drained sauerkraut in the bottom of a baking dish and toss it with about ½ cup of diced red onions. Top the sauerkraut and onion mixture with the slices of brisket. Cover all of the brisket with Swiss cheese and bake at about 400 degrees for about a half hour (since the brisket has already been cooked). Toast a slice of rye bread, then top with the brisket/cheese/sauerkraut mixture. Add condiments according to personal preference.
  
  

Tacos

• Cut the brisket into bite-size pieces, then sprinkle with about 1 1/2 teaspoons each of cumin, cilantro, garlic powder, and a squeeze of lime. Cut onion and peppers into slivers and heat with the brisket until the onions are translucent. Put the mixture into warm flour tortillas. Serve with cilantro and lime for authentic flavor or with lettuce, tomato, shredded cheese and sour cream. The warmed brisket can also be lightly tossed with about ¼ cup of taco sauce before putting into the tortillas.
  
  

Salad

• Steak salads are on the rise, and a brisket can be used for the same purpose. Chop the brisket into bite-size pieces and set to the side. Chop a head of green leaf lettuce into small pieces, then tear a head of romaine lettuce into small pieces. Put both types of lettuce in a large salad bowl. Add some sliced red onion and add other vegetables like tomato, cucumber, peppers and olives to the bowl. Put the brisket pieces into the bowl and toss the salad to mix. Top with about 1/2 cup of parmesan cheese and refrigerate. Serve in individual salad bowls with choice of dressing.