Best Sunday Dinner Brisket Recipes
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
SUNDAY DINNER BRISKET
Number Of Ingredients 9
Steps:
- Heat fat in a Dutch oven over medium heat until Dutch oven is coated with fat. Discard trimmings. Brown both sides of brisket drain excess fat. Add water, onion, allspice, salt and pepper. Bring to a boil reduce heat to low, cover and simmer for 2 1/4 hours. Add yams cover and cook 45 minutes longer or until yams are tender. Remove from heat.Remove brisket and yams. Cover and keep warm. Discard allspice.Skim fat from cooking liquid and discard. Measure 1 cup of the liquid. Reserve remaining liquid for gravy if desired.In a small saucepan, combine 1 cup of the cooking liquid, sauerkraut and prunes. Cook over medium heat until hot. Arrange sauerkraut and prunes on a platter. Cut brisket against the grain in 1/4 -inch slices and place on sauerkraut. Arrange yams or sweet potatoes around edge. Serve with sweet-hot mustard or horseradish sauce if desired."An unusual but great combination."
Nutrition Facts : Nutritional Facts Serves
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