Sunday Dinner Brisket Recipes

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

Ingredients

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

SUNDAY DINNER BRISKET

Sunday Dinner Brisket image

We loved how tender this brisket came out of the slow cooker. The sauce has a robust, beefy flavor with a slight tang from the balsamic vinegar, and the rich caramelized onions complete the dish.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 8h45m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
4 cups sliced onions (about 4 medium)
4 garlic cloves, minced
1 tablespoon brown sugar
1 fresh beef brisket (4 to 5 pounds)
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup balsamic vinegar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Nutrition Facts : Calories 319 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

20 BEEF BRISKETS NOBODY CAN RESIST

20 Beef Briskets Nobody Can Resist image

Provided by insanelygood

Categories Beef Recipe Roundup

Number Of Ingredients 20

Ingredients

Slow Cooker Beef Brisket with BBQ Sauce
Onion-Braised Beef Brisket
Baked Corned Beef Brisket
Texas Smoked Brisket
Holiday Brisket
Crock-Pot Brisket Sandwich Recipe
Brisket Tacos
Braised Brisket with Red Wine and Honey
Smoked Brisket Chili
Smoked Brisket Pastrami Recipe
Brisket Sliders
Instant Pot Korean Chile Braised Brisket
Oven Braised Brisket with Vegetables
Slow Cooker Beer Onion Brisket
BBQ Brisket Burnt Ends
Pappardelle with Slow-Cooked Brisket
Sous Vide Smoked Beef Brisket
Oven Roasted Beef Brisket with Bourbon Peach Glaze
Brisket Nachos
Coffee Rubbed Brisket

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a brisket recipe in 30 minutes or less!

Nutrition Facts :

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