Leftover Brisket Genius: Beefy Breakfast Strudel with Cream Gravy

Hi friends, Faith here!

You know we love to talk about cooking the perfect A&K Land & Cattle steak or brisket. But for our customers who are serious about their premium dry-aged beef, the final test of a great cut is how incredible it is the next day.

This Beefy Breakfast Strudel is the ultimate second act for your Leftover Corned Beef Brisket Flat. We take the deep, savory flavor of our Sim-Angus Brisket, wrap it in flaky puff pastry with scrambled eggs and hash browns, and serve it with a luscious cream gravy. It’s a perfect hearty breakfast or a spectacular savory brunch showstopper.

Why This Brisket Strudel is Your New Favorite Recipe

• Elevates Leftovers: This is not your average hash! You're turning leftover brisket into a gourmet, braided pastry.

• The A&K Brisket Difference: Our Brisket Flat is leaner and more uniform, making it ideal for slicing and layering in this kind of elegant dish. The 14-day dry-aging ensures the beef holds onto a robust flavor that can stand up to the creamy gravy.

• Perfect for Brunch: It’s easy to make two at once, serves a crowd, and looks fantastic on the table.

 Ingredients List

• The Star: 1-1/2 cups sliced, Cooked (Leftover) Corned Beef Brisket (We always recommend our premium A&K Brisket Flat!)

• 2 tablespoons sour cream

• 5 eggs, divided (4 for scrambling, 1 for egg wash)

• 1 package (17.3 ounces) frozen puff pastry, thawed

• 1-1/2 cups shredded hash brown potatoes, thawed if frozen

• 1 tablespoon everything bagel seasoning

Cream Gravy:

• 2 tablespoons butter

• 1/2 cup chopped onion

• 1/2 teaspoon minced garlic

• 2 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups heavy cream

• 1/2 teaspoon hot pepper sauce

• 1/2 teaspoon Worcestershire sauce

Step-by-Step Instructions

1. Make the Cream Gravy

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onion; cook and stir for 3–4 minutes until tender. Add the garlic; cook for 1 minute until fragrant.

2. Stir in the flour, salt, and pepper; cook for 1–2 minutes to toast the roux.

3. Slowly whisk in the cream. Bring to a boil, whisking constantly. Reduce the heat and simmer for 2–3 minutes until the sauce thickens slightly.

4. Stir in the hot pepper sauce and Worcestershire. Divide the gravy in half; set one half aside to serve warm with the finished strudel.

2. Prepare Eggs & Preheat

1. Whisk together 4 eggs and the sour cream in a medium bowl.

2. Heat a large nonstick skillet over medium heat. Add the egg mixture; cook for 1–3 minutes, stirring occasionally, until the eggs are scrambled and almost set.

3. Preheat oven to 375°F. Line a baking sheet with parchment paper.

3. Assemble the Strudel

1. Unroll the puff pastry onto the parchment-lined sheet.

   • Cook's Tip: Lightly brush any flour off the pastry before assembling.

2. Layer half of the following lengthwise down the center of the pastry: potatoes, sliced brisket, scrambled eggs, and the half of the gravy you are using for the filling.

3. Cut 10 strips (about 1-inch apart) on each side of the filling. Alternately fold and twist the strips over the filling, pinching the ends together to seal. Repeat with the remaining dough and filling for a second strudel.

4. Finish & Bake

1. Whisk the remaining egg in a small bowl; brush this egg wash over the pastries. Sprinkle with everything bagel seasoning.

2. Bake for 15 to 20 minutes, rotating halfway through, until golden brown and crisp.

3. Cool slightly, slice each into 7 pieces, and serve with the reserved warm gravy.

 Beefy Breakfast Strudel FAQ

Q: Can I use another leftover cut of A&K Beef? A: Yes, thinly sliced roast beef or prime rib will work beautifully, but the smoky-cured flavor of the corned brisket flat is the traditional knockout here!

Q: How do I store leftovers? A: Store leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or standard oven to maintain crispness.

Q: What is the "Brisket Flat"? A: The Brisket Flat is the leaner, main portion of the brisket muscle. We offer it as a premium cut because its uniform shape makes it perfect for consistent slicing, whether for corned beef or slow-cooked Texas BBQ.