Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Slow Cook Time: 10 hrs Total Time: 25 mins Servings: 4 Yield: 4 servings + reserves Jump to Nutrition Facts Ingredients 1 3.5 pound fresh beef brisket, trimmed 2 tablespoon Worcestershire sauce 1 tablespoon Dijon-style mustard 1 tablespoon balsamic vinegar ½ teaspoon black pepper 1 ¾ pound tiny red or yellow new potatoes, halved 2 medium onions, cut into wedges 2 teaspoon olive oil ½ teaspoon dried Italian seasoning, crushed ¼ teaspoon garlic salt 1 recipe Tangy Mustard Sauce Tangy Mustard Sauce ½ cup light sour cream 1 ½ teaspoon Dijon-style mustard ½ teaspoon dried Italian seasoning, crushed ½ teaspoon snipped fresh thyme (optional) Brisket Sandwiches with Potato Salad 1 portion of reserved meat and remaining portions of reserved potato mixture, cooking liquid, and mustard sauce from Sunday Brisket and Potatoes 4 whole wheat hamburger buns, split and toasted ½ cup thinly sliced celery or chopped red sweet pepper 1 tablespoon snipped fresh herbs, such as basil, dill, Italian parsley, and/or tarragon 3 tablespoon light balsamic vinaigrette Brisket Ragout over Zucchini Noodles 4 teaspoon olive oil or butter 4 cup spiralized zucchini (12 oz.) 2 cup sliced fresh cremini or button mushrooms 1 portion of reserved meat from Sunday Brisket and Potatoes, shredded or cut into bite-size pieces 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained ¼ cup dry red wine or 50% less sodium beef broth 2 tablespoon tomato paste ¼ teaspoon salt Shaved Parmesan cheese (optional) Snipped fresh basil (optional) Directions 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. To Store Reserves Divide meat between two storage bags or airtight containers. Place remaining potato mixture, cooking liquid, and Tangy Mustard Sauce in separate airtight containers. Store in refrigerator up to 3 days. Use one portion of meat and remaining portions of potato mixture, cooking liquid, and mustard sauce in Brisket Sandwiches with Potato Salad (recipe, page XXX). Use remaining portion of meat in Brisket Ragout over Zucchini Noodles (recipe, page XXX). Rate it Print Nutrition Facts (per serving) 272 Calories 9g Fat 21g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 272 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 84mg 28% Sodium 237mg 10% Total Carbohydrate 21g 8% Total Sugars 3g Protein 28g Vitamin C 12mg 60% Calcium 55mg 4% Iron 3.4mg 19% Potassium 991mg 21% Folate, total 30.6mcg Vitamin B-12 2.2mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.