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
SUNDAY DINNER BRISKET
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
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
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