Brisket And Potatoes Recipes

SUNDAY BRISKET AND POTATOES

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.

ALL-DAY BRISKET WITH POTATOES

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.

INSTANT POT BRISKET

Steps:

• Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
• Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
• Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
• Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
• Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.

BRISKET AND POTATOES

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.

BRISKET AND POTATO STEW

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.