Best 2 Sunday Dinner Brisket Recipes

**Discover the Culinary Delights of Sunday Dinner Brisket: Explore a World of Flavorful Recipes**

Indulge in the mouthwatering tradition of Sunday dinner brisket, a culinary masterpiece that has graced tables for generations. This succulent dish, crafted from a well-marbled brisket slow-cooked to tender perfection, promises an explosion of flavors that will tantalize your taste buds.

Within this comprehensive guide, you'll find a symphony of recipes that elevate the classic Sunday dinner brisket to new heights. From the timeless charm of traditional preparations to innovative twists that add a modern flair, these recipes cater to every palate and skill level.

Classicists will find solace in the simplicity of our "No-fuss Sunday Brisket" recipe. This culinary ode to tradition showcases the brisket's natural flavors, enhanced by a blend of aromatic herbs and spices.

For those seeking a more adventurous culinary journey, our "Smoked Brisket with Chipotle Glaze" takes you on a smoky, slightly spicy expedition. The chipotle glaze, crafted from a harmonious blend of chipotle peppers, honey, and tangy apple cider vinegar, adds a delightful depth of flavor that will leave you craving more.

"Brisket with Red Wine and Mushrooms" offers a rich and savory experience. The combination of hearty red wine, earthy mushrooms, and succulent brisket creates a symphony of flavors that will impress even the most discerning palate.

And for those with a sweet tooth, our "Honey Garlic Brisket" promises a taste of heavenly bliss. The sweet and tangy glaze, made from a harmonious blend of honey, garlic, and brown sugar, caramelizes on the brisket's surface, creating a delectable crust that perfectly complements the tender, juicy interior.

Each recipe is meticulously detailed, guiding you through every step of the cooking process with precision and clarity. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will empower you to create a Sunday dinner brisket that will become a cherished family tradition.

Let's cook with our recipes!

SUNDAY BRISKET AND POTATOES

Sunday Brisket and Potatoes image

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.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 30

Ingredients

1 pound fresh beef brisket, trimmed
2 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
0.5 teaspoon black pepper
1.75 pound tiny red or yellow new potatoes, halved
2 medium onions, cut into wedges
2 teaspoon olive oil
0.5 teaspoon dried Italian seasoning, crushed
0.25 teaspoon garlic salt
1 Tangy Mustard Sauce
0.5 cup light sour cream
1.5 teaspoon Dijon-style mustard
0.5 teaspoon dried Italian seasoning, crushed
0.5 teaspoon snipped fresh thyme (optional)
1 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
0.5 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
4 teaspoon olive oil or butter
4 cup spiralized zucchini (12 oz.)
2 cup sliced fresh cremini or button mushrooms
1 of reserved meat from Sunday Brisket and Potatoes, shredded or cut into bite-size pieces
1 ounce diced tomatoes with basil, garlic, and oregano, undrained
0.25 cup dry red wine or 50% less sodium beef broth
2 tablespoon tomato paste
0.25 teaspoon salt
Shaved Parmesan cheese (optional)
Snipped fresh basil (optional)

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.

Nutrition Facts : Calories 272 kcal, Carbohydrate 21 g, Cholesterol 84 mg, Protein 28 g, SaturatedFat 3 g, Sodium 237 mg, Sugar 3 g, Fat 9 g, ServingSize 4 servings + reserves, UnsaturatedFat 5 g

BRISKET WITH CARROTS AND ONIONS

Brisket with Carrots and Onions image

Provided by Ina Garten

Categories main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice

Steps:

Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.

Tips:

Choose the right cut of brisket: Look for a brisket that is well-marbled with fat. This will help the brisket stay moist during the long cooking process.
Trim the brisket: Remove any excess fat from the brisket before cooking. This will help the brisket cook evenly.
Season the brisket generously: Rub the brisket with your favorite seasonings before cooking. This will help the brisket develop a flavorful crust.
Cook the brisket low and slow: Brisket is a tough cut of meat, so it needs to be cooked low and slow to break down the collagen and make it tender. Cook the brisket at 225 degrees Fahrenheit for 8-10 hours, or until the internal temperature reaches 195 degrees Fahrenheit.
Let the brisket rest before carving: Once the brisket is cooked, let it rest for at least 30 minutes before carving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are braising it, smoking it, or roasting it, following these tips will help you cook a perfect brisket every time. So next time you are looking for a special meal to impress your family and friends, give brisket a try. You won't be disappointed.