Sunday Brisket And Potatoes Recipes
BRISKET POTATO STEW
A hearty meal that puts a twist on the usual "meat and potatoes". I usually buy a 2 to 3 pound pre-seasoned brisket and let it slowly cook in a crockpot on low for 6-8 hours and serve the night before I'm wanting to make this stew and just use the leftovers, usually half the entire brisket, in this stew.
Provided by cloroxxy
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice potatoes into small cubes; add to large pot with beef stock.
- Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
- While potatoes are cooking, finely chop onion.
- Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
- Chop the cooked brisket into bite sized pieces.
- Add brisket, mushrooms, onions, half and half and the seasonings and simmer for 15-20 minutes. To help stew to thicken, mash some of the potatoes to release their starch or add a little cornstarch.
- Salt and pepper to desired taste.
Nutrition Facts : Calories 463.5, Fat 33.7, SaturatedFat 16.5, Cholesterol 95.2, Sodium 634.6, Carbohydrate 21.3, Fiber 1.8, Sugar 1.9, Protein 19.1
TEXAS-STYLE BEEF BRISKET
A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 47g protein.
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