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
ALL-DAY BRISKET WITH POTATOES
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. -Lana Gryga, Glen Flora, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 352 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic exchanges
BRISKET AND POTATOES
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
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SUNDAY BRISKET AND POTATOES - BETTER HOMES & GARDENS
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Servings 4Calories 272 per servingTotal Time 25 mins
- 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.
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