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Tonight's Dinner: Brisket

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Meat and potatoes Hanukkah-style

It's the holidays and that means brisket and latkes. But this dish isn't just for December; it's delicious on any chilly fall or winter night.

Sometimes there's nothing better than meat and potatoes on a cold, rainy night. And while this dish takes a little longer to cook, the result is well worth the wait. The meat is fork tender and the dijon/onion rub not only gives the meat a great zing, it makes for a wonderful gravy that you or your guests can then drizzle over the brisket and potatoes.

Brisket

  • 1 3 lb brisket
  • 2 Tbsp flour
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper
  • 1 packet of Lipton's Onion Soup
  • 3 Tbsp Dijon mustard
  • 2 cups chicken stock
  • 1 cup dry Marsala wine
  • 6 - 10 fingerling potatoes
  • 12 baby carrots

Trim the fat off the brisket. Pour the flour, salt and pepper into a zip-lock bag. Add the brisket, seal the bag and shake, covering the brisket with the flour, salt and pepper. Remove the brisket from the bag and sear both sides of the brisket in a saute pan over med-high heat, about a minute per side. Mix together the Lipton's Onion Soup and Dijon mustard in a dish and rub it all over the brisket. Pour the chicken stock and Marsala wine into the saute pan and give it a little stir to mix. Place the brisket in the stock mixture, cover and cook for 3 hours over medium-low heat. After two hours add the fingerling potatoes and baby carrots to the pan and continue cooking. Slice the brisket and serve hot, drizzling some of the sauce from the pan over the meat.

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