Sunday Brisket And Potatoes Recipe

Recipe By Slurrp

This Sunday brisket and potatoes recipe is a classic comfort food dish that is perfect for a cozy family dinner. The brisket is slow-cooked until tender and flavorful, and the potatoes are cooked in the same pot, absorbing all the delicious juices. The result is a hearty and satisfying meal that will warm your soul. Serve it with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

4.6
12 Rating -
Rate
Non Vegdiet
12hr 25minstotal
25minsPrep
12hr Cook
12hr 25m.total
25m.Prep
12hr Cook
Sunday Brisket And Potatoes
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ingredients serve

Ingredients for Sunday Brisket And Potatoes Recipe

  • 0.88 pound Beef Brisket
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Oil
  • 1/4 Onion, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 Carrots, Sliced
  • 1/2 cup Beef Broth
  • 1/4 cup Red Wine
  • 1/4 pound Potatoes, Peeled And Quartered

Directions: Sunday Brisket And Potatoes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325��F.
  • STEP 2.Season the brisket with salt, pepper, and any other desired spices.
  • STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
  • STEP 4.Sear the brisket on all sides until browned.
  • STEP 5.Remove the brisket from the pot and set it aside.
  • STEP 6.Add onions, garlic, and carrots to the pot and cook until softened.
  • STEP 7.Return the brisket to the pot and add beef broth and red wine.
  • STEP 8.Cover the pot and transfer it to the preheated oven.
  • STEP 9.Cook for about 3-4 hours, or until the brisket is tender.
  • STEP 10.Add potatoes to the pot and continue cooking for another 30 minutes, or until the potatoes are cooked through.
  • STEP 11.Remove the pot from the oven and let the brisket rest for a few minutes before slicing.
  • STEP 12.Serve the sliced brisket and potatoes with the cooking juices.

Cooking Tips

  • For extra flavor, marinate the brisket overnight before cooking.
  • If you don't have red wine, you can substitute with beef broth or water.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the brisket and potatoes hot, straight from the pot.
  • Pair it with a side of steamed vegetables or a fresh salad for a complete meal.
  • Leftovers can be reheated in the oven or microwave.
Nutrition
value
1476
calories per serving
87 g Fat117 g Protein57 g Carbs12 g FiberOther

Current Totals

  • Fat
    87g
  • Protein
    117g
  • Carbs
    57g
  • Fiber
    12g

MacroNutrients

  • Carbs
    57g
  • Protein
    117g
  • Fiber
    12g

Fats

  • Fat
    87g

Vitamins & Minerals

  • Calcium
    362mg
  • Iron
    19mg
  • Vitamin A
    705mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    33mg
  • Vitamin B6
    3mg
  • Vitamin B9
    229mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    160mg
  • Vitamin E
    10mg
  • Copper
    1mcg
  • Magnesium
    295mg
  • Manganese
    2mg
  • Phosphorus
    1296mg
  • Selenium
    63mcg
  • Zinc
    26mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp