jema
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Roast brisket left oversInspire me someone. There is a lot of meat left and I have no good ideas.
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dpack
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a large yorkshire of the with eggs type and plenty of gravey /mustard sauce
chips n pickles
bacon slicer and hot butties with mustard (toastie maker )
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bagpuss
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With bulgar wheat, green leaves/carrots/peppers and harisa paste in a salad
With a onions, mushrooms and a gravy and covered in pastry
With carrots, peppers, spring onions and five spice/ginger/garlic in fried rice (you can always add scrambled eggs to)
With pasta in a tomato sauce
With pasta with poached/soft boiled eggs, toasted bread crumbs, parmesan cheese and parsley
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sally_in_wales
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Biryani can be excellent with cooked beef
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alice
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In a pasty with softened onions and mushrooms and crumbled stilton. Heartburn on a plate but so worth it .
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Rob R
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Brisket is particularly suited to slicing thinly, as dpack says, you probably wanted something a bit more adventurous, but that really is the best thing I can think of for that cut that I wouldn't do anything else.
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marigold
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Cold with bread and butter, pickles and, if you want to push the boat out, a '60s salad (lettuce, tomato, radishes, spring onions, celery and cucumber all in separate dishes - cuc should be dowsed in vinegar - salad cream)
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dpack
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salted and boiled and pressed brisket
oh dear i had a homer moment
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arvo
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Stir fried as teryaki (bung in a tablespoon of honey and one of soy-sauce after you've fried whatever veg you fancy and warmed the beef up). Simmer down till it goes sticky, serve with rice. Yum!
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Naomi
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Rissoles?
ingredients
225 - 350g (8 - 12 oz) cooked beef...minced up.
1/2 small onion, skinned and grated
450g (1 lb) potatoes, boiled and mashed
A large beaten egg
dry breadcrumbs for coating
shallow fat for frying
salt and pepper and mixed herbs.
method
1. Mix the minced up meat, onion and potatoes and a generous amount of seasoning and herbs. Stir until well blended.
2. Turn on to a floured board, form into a roll and cut into slices about 2.5 cm (1 in) thick. Shape these into round cakes, coat with the beaten egg and then with crumbs.
3. Fry on both sides in the fat until golden. Drain well on absorbent paper before serving
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jema
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Thanks all, went the Yorkshire pud route 
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