SUNDAY BRISKET AND POTATOES
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
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
ALL-DAY BRISKET WITH POTATOES
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
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
VERY BEST BRISKET
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
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
CHRISTMAS BRISKET
Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender.
Provided by justcallmetoni
Categories Meat
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix dry spices together and rub over the lean side of the brisket. Sprinkle liquid smoke over the spices. Tightly wrap the meat in plastic wrap and refrigerate overnight.
- In the morning place the brisket in the slow cooker fat side to the bottom. Mix all sauce ingredients together and pour over meat. Cook on high for 6 hours. Once cooked, remove the meat to cutting board. to rest before cutting.
- Take pan juices from the slow cooker and place in a sauce pan. Cook for 10 minutes at a low bubble until reduced by 1/3 to 1/2. Serve sauce with sliced brisket.
Nutrition Facts : Calories 205.7, Fat 8.5, SaturatedFat 3, Cholesterol 70.3, Sodium 410.2, Carbohydrate 5.9, Fiber 1.6, Sugar 2.9, Protein 24.2
HOLIDAY BRISKET POT PIE
Steps:
- Preheat the oven to 350 degrees F.
- Shred the brisket by hand into small pieces and place in a large bowl. Set aside.
- Heat a large, deep skillet over medium-high heat. Add the butter and allow to melt completely. Add the onions and cook until softened, about 2 minutes. Slowly add the flour and cook, stirring, until the flour is golden brown, another 2 minutes.
- Add the chicken broth and mix well. Next, add the red pepper flakes if using. Cook, stirring occasionally, until the mixture starts to thicken to a gravy, about 5 minutes.
- Sprinkle in the black pepper and mix well. Add the peas, carrots, potatoes and brisket; mix well. Let simmer for 5 minutes, then remove from the heat.
- Fill two 16-ounce ramekins with the pot pie mixture and cover with the puff pastry dough. Pinch the dough tight around the edges to seal, then brush with the egg yolk. With a sharp knife, cut a few small slits in the dough.
- Set the ramekins on a baking sheet and transfer to the oven. Bake until the crust is golden brown, about 40 minutes.
FRESH BEEF BRISKET WITH BROWNED POTATOES
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
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 overseveral 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.
- McCalls 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
HOLIDAY BEEF BRISKET
When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions. Everyone gathered around the table to enjoy the tender slices of meat alongside nicely browned carrots and potatoes. Those heart-warming meals evoked camaraderie and love for our family.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender., Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables.
Nutrition Facts : Calories 451 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 50g protein.
HERBED HOLIDAY BRISKET RECIPE BY TASTY
Here's what you need: fresh cranberries, fresh thyme, fresh sage, fresh rosemary, garlic cloves, olive oil, sea salt, freshly ground black pepper, beef brisket, large shallot, beef broth, soy sauce, maple syrup, balsamic vinegar, kosher salt
Provided by FoodSaver
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
- Repeat with the other bag, then place in the freezer until ready to use.
- Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
- Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
- When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
- Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
- Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
- Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
- Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
- Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
- Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
- To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 14 grams, Sugar 7 grams
BRISKET AND POTATO STEW
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
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
EASY BAKED BEEF BRISKET
Not only is this apple and onion smothered beef brisket easy and delicious, it's also very fast (for a brisket recipe)! Cooking it low and slow often results in dried-out meat, so instead we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist.
Provided by Chef John
Categories Beef Brisket
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
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