All Day Brisket With Potatoes Recipes

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ALL-DAY BRISKET WITH POTATOES



All-Day Brisket with Potatoes image

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. -Lana Gryga, Glen Flora, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 19

2 medium potatoes, peeled and cut into 1/4-inch slices
2 celery ribs, sliced
1 fresh beef brisket (3 pounds)
1 tablespoon canola oil
1 large onion, sliced
2 garlic cloves, minced
1 can (12 ounces) beer
1/2 teaspoon beef bouillon granules
3/4 cup stewed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons molasses
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf

Steps:

  • Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.

Nutrition Facts : Calories 352 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic exchanges

BRISKET AND POTATOES



Brisket and Potatoes image

Make and share this Brisket and Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 chopped green pepper
1 chopped red pepper
1 chopped yellow pepper
0.5 (1 1/4 ounce) envelope onion soup mix
3/4 cup red wine
ketchup
3 -4 lbs beef brisket, trimmed
1 teaspoon pepper
garlic powder
paprika
4 potatoes, peeld and cut into 1/8ths

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Sauté onions until browned.
  • Add peppers until soft.
  • Add mushrooms.
  • Combine onion soup mix, wine, and ketchup.
  • In foil lined pan, place 1/3 of the sauteed peppers.
  • Place meat seasoned with the pepper, garlic powder, and paprika.
  • Pour wine mixture on top.
  • Arrange potatoes around sides.
  • Add remaining peppers.
  • Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.

Nutrition Facts : Calories 317.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 84.4, Sodium 257.8, Carbohydrate 21.1, Fiber 3, Sugar 2.6, Protein 30.7

SUNDAY BRISKET AND POTATOES



Sunday Brisket and Potatoes image

This recipe is way more than just Sunday dinner--you can make two other meals from the leftovers, too! Make brisket sandwiches and brisket ragout to use up the leftovers of this tender beef roast.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 30

1 pound fresh beef brisket, trimmed
2 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
0.5 teaspoon black pepper
1.75 pound tiny red or yellow new potatoes, halved
2 medium onions, cut into wedges
2 teaspoon olive oil
0.5 teaspoon dried Italian seasoning, crushed
0.25 teaspoon garlic salt
1 Tangy Mustard Sauce
0.5 cup light sour cream
1.5 teaspoon Dijon-style mustard
0.5 teaspoon dried Italian seasoning, crushed
0.5 teaspoon snipped fresh thyme (optional)
1 of reserved meat and remaining portions of reserved potato mixture, cooking liquid, and mustard sauce from Sunday Brisket and Potatoes
4 whole wheat hamburger buns, split and toasted
0.5 cup thinly sliced celery or chopped red sweet pepper
1 tablespoon snipped fresh herbs, such as basil, dill, Italian parsley, and/or tarragon
3 tablespoon light balsamic vinaigrette
4 teaspoon olive oil or butter
4 cup spiralized zucchini (12 oz.)
2 cup sliced fresh cremini or button mushrooms
1 of reserved meat from Sunday Brisket and Potatoes, shredded or cut into bite-size pieces
1 ounce diced tomatoes with basil, garlic, and oregano, undrained
0.25 cup dry red wine or 50% less sodium beef broth
2 tablespoon tomato paste
0.25 teaspoon salt
Shaved Parmesan cheese (optional)
Snipped fresh basil (optional)

Steps:

  • If necessary, cut meat to fit into a 5- to 6-qt. oval slow cooker. Place meat in cooker. In a small bowl stir together Worcestershire sauce, mustard, vinegar, and 1/4 tsp. of the pepper. Pour over meat, turning meat to coat.
  • On a 20x18-inch sheet of heavy foil place potatoes and onions. Drizzle with oil and sprinkle with Italian seasoning, garlic salt, and remaining 1/4 tsp. pepper. Bring up long sides of foil and fold to seal. Roll up short sides to enclose. If necessary, manipulate foil packet to fit into cooker, covering meat completely.
  • Cover and cook on low 10 to 12 hours. Remove foil packet and meat, reserving cooking liquid. Skim fat from cooking liquid. Shred meat using two forks, or slice meat. Carefully open foil packet.
  • Reserve two-thirds of the meat and half of the potato mixture, cooking liquid, and Tangy Mustard Sauce; store as directed below. Serve remaining meat and potato mixture with remaining cooking liquid and mustard sauce. Tangy Mustard Sauce
  • In a small bowl combine light sour cream, Dijon-style mustard, Italian seasoning, and, if desired, snipped fresh thyme. Chill sauce in refrigerator. If desired, before serving, sprinkle with additional snipped fresh thyme. Makes about 1/2 cup. Brisket Sandwiches with Potato Salad
  • Preheat oven to 350°F. In a baking dish combine meat and cooking liquid. Bake, covered, 25 to 30 minutes or until heated through. (Or reheat in microwave or in a covered skillet on stove-top.) Brush cut sides of buns with mustard sauce.
  • For potato salad, cut potato mixture into bite-size pieces and transfer to a medium bowl. Stir in celery and herbs. Drizzle with vinaigrette; toss to coat.
  • Fill buns with meat and serve with potato salad. Brisket Ragout over Zucchini Noodles
  • In a large skillet heat 2 tsp. of the oil over medium-high heat. Add zucchini; cook 2 to 3 minutes or until crisp-tender and slightly golden, gently stirring occasionally. Remove from skillet and cover to keep warm.
  • In same skillet heat remaining 2 tsp. oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes or just until tender, stirring occasionally. Stir in next five ingredients (through salt). Bring to boiling; reduce heat. Simmer 5 minutes.
  • Serve meat mixture over zucchini noodles. If desired, top with cheese and basil.

Nutrition Facts : Calories 272 kcal, Carbohydrate 21 g, Cholesterol 84 mg, Protein 28 g, SaturatedFat 3 g, Sodium 237 mg, Sugar 3 g, Fat 9 g, ServingSize 4 servings + reserves, UnsaturatedFat 5 g

ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES



Rosemary Dijon Brisket with Au Gratin Potatoes image

Provided by Food Network

Time 14h35m

Yield 25 to 30 servings

Number Of Ingredients 18

1 deckle-on beef brisket (10 to 12 pounds)
2 tablespoons salt
2 tablespoons ground black pepper
1/2 cup Dijon mustard
1/2 cup whole-grain Dijon mustard
4 stalks fresh rosemary, chopped, plus 4 stalks fresh rosemary, left whole
1 bunch fresh parsley, chopped
8 cloves garlic, finely chopped
3 tablespoons onion powder
1 cup red wine vinegar
1/2 cup lemon juice
Au Gratin Potatoes, recipe follows
Five 7- to 12-ounce russet potatoes, such as Idaho
One 12-ounce can coconut milk
2 tablespoons margarine, plus more for greasing
1 bunch fresh thyme, leaves stripped from stems
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat the oven to 225 degrees F.
  • Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
  • Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
  • Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
  • Preheat the oven to 375 degrees F.
  • Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

FRESH BEEF BRISKET WITH BROWNED POTATOES



Fresh Beef Brisket With Browned Potatoes image

First you brown it beautifully, then you roast it with vegetables - carrots, onions, tomatoes and celery. Serve with golden brown potatoes and fragrant gravy.

Provided by Olha7397

Categories     Roast Beef

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

6 -7 lbs fresh beef brisket
salt
pepper
2 medium onions
2 medium carrots
2 stalks celery
1 large tomatoes
2 1/2 lbs new potatoes, scrubbed
1/3 cup butter or 1/3 cup margarine
1/4 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F.
  • Sprinkle beef brisket with salt and pepper; place in large skillet.
  • Brown meat, on fat side only, over high heat.
  • While meat is browning, prepare vegetables: Slice onions very thin.
  • Pare carrots; cut carrots and celery in 1-inch pieces.
  • Pour boiling water over tomato in bowl; let stand several minutes.
  • Holding tomato on fork, peel skin with sharp knife.
  • Cut tomato in chunks.
  • When meat is well browned, remove it from skillet to a large Dutch oven.
  • Add onion to skillet; sauté until golden.
  • Spoon onion over meat; surround with carrot, celery, tomato.
  • Add 1 cup water.
  • Roast, covered, 2 1/2 to 3 hours, until meat is tender.
  • Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
  • Bring potatoes to boiling; boil gently, covered, 20 minutes.
  • Drain; cool.
  • Peel while warm, using a sharp knife.
  • Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
  • Melt butter in large skillet over moderate heat.
  • Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over—several minutes.
  • Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
  • Make gravy: Strain pan juices to remove vegetables.
  • Press vegetables through strainer.
  • Skim fat from pan juices.
  • In small bowl, combine flour with 1/4 cup water; stir until smooth.
  • Add to pan juices, along with pureed vegetables.
  • Bring to boiling, stirring until thickened.
  • Serve with brisket.
  • Serves 10 to 12.
  • McCall’s Cooking School.

Nutrition Facts : Calories 1020.8, Fat 78.6, SaturatedFat 33, Cholesterol 214.9, Sodium 241, Carbohydrate 26.6, Fiber 3.6, Sugar 3, Protein 49.3

VERY BEST BRISKET



Very Best Brisket image

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

Provided by Debbie Paskow Taveira

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 14

Number Of Ingredients 8

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Steps:

  • Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
  • Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
  • Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g

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Top Asked Questions

How to cook beef brisket and potatoes in slow cooker?
Put the potatoes in the slow cooker and scatter the carrots and onions over them. Trim and discard any visible excess fat from the brisket and cut it into 2 to 3 pieces.
What are brisket baked potatoes?
These brisket baked potatoes are made with russet potatoes, leftover beef brisket, fried onion strings, cheese and BBQ sauce, and are a meal in itself. Hearty, filling and delicious. Preheat oven to 350° and wash and dry potatoes. Pierce each potato with the tines of a fork a couple times and then wrap potatoes in aluminum foil.
How do I cook a brisket in the oven?
Heat the oven to 200 F or set it on the "warm" setting. Meanwhile, grab a pan or platter for the brisket. Lift brisket onto pan and cover with foil. Place it in the oven to keep warm while preparing the vegetables and sauce. Drain the vegetables, reserving 1 1/2 cups of the cooking liquid. Put the vegetables in a bowl and add butter.
What to do with leftover slow cooker brisket?
While the potatoes are baking, add the leftover slow cooker brisket and pour the barbecue sauce, and beef broth to a medium saucepan. Heat over medium heat until the brisket is warmed through. Use a sharp knife to cut a canoe shape down the length of each potato flesh.

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