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.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
25 mins
slow-cook:
600 mins to 720 mins(low)
Servings:
4
Yield:
4 servings + reserves
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Sunday Brisket and Potatoes

Ingredients

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Directions

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  • 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.

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  • 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.

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).

Nutrition Facts (Sunday Brisket and Potatoes)

272 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 84mg; sodium 237mg; potassium 991mg; carbohydrates 21g; fiber 2g; sugar 3g; protein 28g; trans fatty acid 0g; vitamin a 57IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 31mcg; vitamin b12 2mcg; calcium 55mg; iron 3mg.

Tangy Mustard Sauce

Ingredients

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Directions

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  • 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.

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Brisket Sandwiches with Potato Salad

Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts (Brisket Sandwiches with Potato Salad)

446 calories; total fat 12g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 84mg; sodium 666mg; potassium 1026mg; carbohydrates 54g; fiber 10g; sugar 8g; protein 35g; trans fatty acid 0g; vitamin a 148IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 13mg; vitamin b6 1mg; folate 60mcg; vitamin b12 2mcg; calcium 161mg; iron 5mg.

Brisket Ragout over Zucchini Noodles

Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts (Brisket Ragout over Zucchini Noodles)

274 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 80mg; sodium 656mg; potassium 1162mg; carbohydrates 13g; fiber 3g; sugar 9g; protein 29g; trans fatty acid 0g; vitamin a 390IU; vitamin c 29mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 1mg; folate 34mcg; vitamin b12 2mcg; calcium 55mg; iron 4mg.
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