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
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
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
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
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes
Beef
Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
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 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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Barbecue enthusiasts and food lovers will agree that brisket is one of the most delicious cuts of meat. It is a tough cut of meat that requires time and attention to cook properly, but the end result is a beautiful and juicy meat that melts in your mouth. Moreover, when it is paired with potatoes, it makes for a hearty and delightful meal that can be served for any occasion.
What is Brisket?
Before delving into the recipe for all day brisket with potatoes, it is important to understand what brisket is. Brisket is a cut of beef that comes from the breast or lower chest of a cow. It is a lean cut that is full of connective tissue which makes it tougher than other cuts of meat. Therefore, it requires a slow and low cooking method to break down the collagen and make it tender.
How To Cook All Day Brisket
Cooking a brisket takes time, patience, and effort, but the end result is worth it. The following are the steps for cooking all day brisket:
1. Preparing the Brisket
Before cooking the brisket, it is important to prepare it by trimming excess fat and silver skin. This allows the meat to cook evenly and prevents it from becoming greasy. Moreover, it is best to season the meat with salt, pepper, and any other desired spices to add flavor.
2. Cooking the Brisket
To cook the brisket, it is best to use a smoker or a slow cooker. If using a smoker, it should be preheated to 225 degrees Fahrenheit. Once the temperature is stable, the brisket should be placed on the smoker with the fat side up. It is important to maintain a consistent temperature and add wood chips or chunks as needed. The brisket should be cooked until the internal temperature reaches between 195 and 205 degrees Fahrenheit.
For a slow cooker, the brisket should be placed in the pot with potatoes, onions, and any other desired vegetables. The meat should be cooked on low for 8-10 hours or until it is tender.
What to Serve with All Day Brisket
All day brisket pairs well with a variety of sides. Potatoes are a popular choice and can be cooked with the brisket to absorb its juices and flavors. Other options include roasted vegetables, coleslaw, or a fresh side salad.
Conclusion
In conclusion, all day brisket with potatoes is a delicious and hearty meal that requires time and patience. However, the end result is a beautiful and juicy meat that is worth the effort. Moreover, it can be paired with a variety of sides to make for a complete and satisfying meal.
Making All Day Brisket with Potatoes: Tips and Tricks
All-day brisket with potatoes is a delicious and comforting dish that requires some time and planning to prepare. To ensure that your brisket and potatoes turn out tender, flavorful, and perfectly cooked, there are a few tips and tricks to keep in mind. In this article, we’ll share valuable advice for making all-day brisket with potatoes that will impress your family and guests.
Choosing the Right Brisket
The key to making great all-day brisket is choosing the right cut of meat. Brisket is a tough, fatty cut that requires slow cooking to break down the connective tissue and create a juicy, fork-tender texture. There are two main types of brisket: the flat cut and the point cut.
The flat cut is leaner and easier to slice, but it can also be tough and dry if overcooked. The point cut, also known as the deckle, has more fat marbling, which makes it more flavorful and tender. However, it can be trickier to slice and requires longer cooking time.
When choosing a brisket, look for one with a good balance of fat and meat, and avoid cuts that are too lean or too fatty. Trim excess fat before cooking, but leave some fat to keep the meat moist and flavorful.
Preparing the Brisket
Before cooking, season the brisket with a dry rub or marinade to enhance the flavor. You can use any combination of herbs and spices that you like, such as garlic, onion powder, paprika, cumin, chili powder, or brown sugar.
Let the brisket marinate for at least 2-3 hours, or overnight if possible. This will allow the flavors to penetrate the meat and tenderize it.
When it’s time to cook the brisket, remove it from the marinade and pat it dry with paper towels. This will help the meat brown and develop a crust on the outside.
Cooking the Brisket
Cooking all-day brisket requires some patience and a slow, steady heat source. There are several methods you can use, depending on your preference and equipment.
One popular method for cooking brisket is in a slow cooker or crockpot. This allows you to set it and forget it, and the low, gentle heat will tenderize the meat without drying it out.
Another method is to cook the brisket in the oven at a low temperature, around 250-300°F. You can place it in a roasting pan or Dutch oven with some liquid, such as beef broth or red wine, to keep it moist and tender. Cover the pan with foil or a lid to retain the heat and moisture.
If you have a smoker or grill, you can also smoke the brisket for several hours until it reaches the desired temperature and tenderness. This will give it a smoky, barbecue flavor that’s hard to resist.
Regardless of the cooking method, the key is to cook the brisket slowly and lowly, for several hours or even overnight, until it’s fork-tender and falls apart easily. Use a meat thermometer to check the internal temperature, which should be around 195°F for a fully cooked brisket.
Adding Potatoes
Potatoes are a great complement to all-day brisket, adding some starchy goodness and soaking up the flavorful sauce. There are several ways to incorporate potatoes into the dish.
One option is to cook them in the same pot as the brisket, so they absorb the delicious juices and flavors. Cut them into large chunks or cubes, so they don’t disintegrate into the sauce. You can place them around the brisket or on top of it, depending on your preference.
Another option is to roast the potatoes separately and serve them on the side. This allows you to control the texture and seasonings of the potatoes, and adds some variety to the meal. You can roast them in the oven with some olive oil, garlic, and herbs, or even fry them in a pan for some crispy goodness.
Tips for Perfect Potatoes
Regardless of how you choose to cook the potatoes, there are a few tips to keep in mind to ensure they turn out perfectly.
First, choose the right type of potato. Russet potatoes are a good option for roasting, as they have a high starch content and absorb flavors well. Red or Yukon Gold potatoes are better for boiling or mashing, as they are creamier and hold their shape better.
Second, be mindful of the size of the potato pieces. If they are too small, they may cook too quickly and turn mushy. If they are too large, they may not cook through and remain hard or undercooked. Aim for chunks that are uniform in size and about 1-2 inches in diameter.
Third, season the potatoes generously with salt and pepper, and don’t be afraid to add some herbs or spices for extra flavor. Garlic, rosemary, thyme, and paprika are all great options for potatoes.
Finally, make sure the potatoes have enough space to cook evenly and brown properly. If they are crowded in a pan or pot, they may steam instead of roast or fry, which can result in a soggy texture.
Serving and Storing All-Day Brisket with Potatoes
When the brisket and potatoes are cooked and tender, it’s time to serve and enjoy them. Slice the brisket against the grain, which will result in a more tender and less chewy texture. Spoon some sauce and potatoes on the side, and garnish with some chopped herbs or onions, if desired.
Leftover all-day brisket with potatoes can be stored in the fridge for up to 5 days, or frozen for several months. To reheat, simply place them in a microwave-safe dish or ovenproof container and warm them up in the oven or microwave. You may need to add some liquid or sauce to the brisket to prevent it from drying out.
Conclusion
All-day brisket with potatoes is a delicious and comforting meal that requires some time and effort to prepare, but is well worth the wait. By choosing the right brisket, seasoning and cooking it properly, and adding potatoes with care, you can create a dish that will impress your family and guests. With the tips and tricks outlined in this article, you can ensure that your all-day brisket with potatoes turns out perfectly every time.
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