Brisket And 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

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.

INSTANT POT BRISKET



Instant Pot Brisket image

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time.

Provided by Riley Wofford

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 10

1 tablespoon vegetable oil
3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4-inch thickness, cut into 3 or 4 pieces
Kosher salt and freshly ground black pepper
2 yellow onions, thinly sliced (4 cups)
3/4 cup ketchup
1/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
1 1/2 pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Chopped parsley leaves, for serving

Steps:

  • Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
  • Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
  • Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
  • Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
  • Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.

BRISKET AND POTATO STEW



Brisket and Potato Stew image

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium carrots, cut into 1/2-inch pieces
1/2 white onion, diced medium
Coarse salt and ground pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
4 cups cubed Slow-Cooker Brisket and Onions
1 1/2 cups frozen peas

Steps:

  • In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g

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

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

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

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From kitchenlaughter.com


SMOKED BRISKET BAKED POTATO - RECIPES
Preparation. Heat oven to 450 °F. Spray or rub your potatoes in olive oil. Poke potatoes with a fork all over to help with equal cooking. Bake the potatoes for 60 minutes. After 60 minutes pull the potatoes from the oven and let them cool for 5 minutes. After cooling the potatoes cut them open lengthwise and top with brisket, BBQ sauce ...
From potatogoodness.com


BRISKET TWICE BAKED POTATOES - OUT GRILLING
2022-06-17 Remove potatoes and onion from grill. Cool slightly. Cut an oval out of the top of each potato. Discard the top peel. Scoop inside of potatoes into a mixing bowl, leaving the peel intact for a shell. Add ½ teaspoon salt and pepper, granulated garlic, butter, sour cream, heavy cream and shredded cheese to the mixer bowl.
From outgrilling.com


BBQ BRISKET AND GREEN BEANS WITH MASHED POTATOES
Pre-heat oven to 350°. Place brisket with BBQ sauce in a baking dish and cover with foil. Heat brisket until warm, about 15 minutes. Prepare Idahoan® Buttery Homestyle Mashed Potatoes following package instructions. Prepare green beans following package instructions. Divide the brisket, potatoes and green beans among four plates and serve.
From idahoan.com


41 BEST SIDE DISHES FOR BRISKET (SIMPLE & DELICIOUS)
2022-04-21 The recipe includes a sugary and cinnamony butter dip. This sweet and silky mix does not only taste good with your baked potatoes, but it also gives a delicious sweetness to the brisket, as well. Feel free to also pair these up with your favorite leftover brisket recipes. 7. Crispy Salt & Vinegar Potatoes
From allnutritious.com


PITMASTER KEVIN BLUDSO GRILLS UP CHICKEN, RIBS, BRISKET AND POTATO …
2022-05-27 May 27, 2022, 5:32 AM PDT / Source: TODAY. By Kevin Bludso. Chef, television personality and pitmaster Kevin Bludso is joining TODAY to share a few of his favorite classic barbecue recipes from ...
From today.com


ADOBADO BRISKET WITH ROASTED POTATOES - PEPPERSCALE
2022-05-30 Place the brisket in a large mixing bowl and pour the paste over it. Use your fingers to give the brisket a thorough coating of the paste. Add the onions, garlic, and bay leaves to your Dutch oven and set the coated brisket – bone-side down – on top. Spoon any remaining paste over the top and sides of the brisket.
From pepperscale.com


OVEN BAKED CORNED BEEF AND POTATOES - WILL COOK FOR SMILES
2020-02-12 Place roasting pan into the preheated oven and cook for about an hour and a half. Take the roasting pan out of the oven to add potatoes. Open the foil and nestle the potatoes all around the brisket in one even layer. Close the foil again but not too tight. Let everything cook for about 45 minutes.
From willcookforsmiles.com


OVEN-BRAISED BEEF BRISKET WITH VEGETABLES RECIPE
2022-02-23 Preheat oven to 325 F. Featured Video. Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside. Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven.
From thespruceeats.com


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