Try this all-American diner classic with leftover brisket, turkey, or ham.
Recipe courtesy of Sara Moulton
Episode: Sunday Pot Roast
Total:
30 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Brisket:
Beurre manie:

Directions

In large skillet, combine the gravy and brisket slices and heat over medium heat, turning the slices occasionally, until hot, about 2 to 3 minutes. 

Arrange the toasted bread slices on 4 plates and, using tongs, lay 2 slices of brisket over each bread slice. Top each sandwich with some of the mashed potatoes, pour over the gravy, and season with salt and pepper. Serve immediately with knives and forks.

Beurre manie:

Make the brisket: Preheat the oven to 350 degrees. Pat the brisket dry and season with salt and pepper. In a Dutch oven with a tight-fitting lid, cook the bacon over moderate heat, stirring, until crispy and its fat has rendered. Using a slotted spoon, transfer to paper towels to drain, and pour off all but 2 tablespoons of the fat. 

Heat the remaining fat over moderately high heat until it is hot but not smoking. Brown the brisket all over and transfer it to a platter. Add the onions to the Dutch oven and cook until golden brown. Add the tomato paste and cook, stirring, until caramelized, about 1 minute. Add the bacon, brisket, and beer and bring to a boil. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the Dutch oven. Cover and braise the brisket in the oven for 2 hours. 

Stir in the rutabaga, carrots, and potatoes and continue braising until the brisket and vegetables are tender, about 45 minutes more. 

Transfer the brisket and the vegetables to a platter and set aside covered with foil to keep warm. Boil the braising liquid it until it is reduced to about 3 cups. 

Meanwhile, make the beurre manie: In a small bowl, blend the butter and flour together to make a paste. 

Whisk the beurre manie into the reduced braising liquid, bit by bit, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket against the grain, on the diagonal, and arrange it on the platter. Surround the brisket with the vegetables, spoon some of the sauce over the top, and sprinkle with the chopped parsley. Pass the remaining sauce at the table. Serve with the buttered noodles. 

Yield: 6 to 8 servings

IDEAS YOU'LL LOVE

Beef Brisket

Recipe courtesy of Butch Lupinetti

Smoked Beef Brisket

Recipe courtesy of Rodney Muirhead

Beef Brisket

Recipe courtesy of Tyler Florence

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Brisket, East Texas Style

Recipe courtesy of Christopher Stonesifer

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Recipe courtesy of Valerie Bertinelli

White Sandwich Bread

Recipe courtesy of Ree Drummond

Fried Egg Sandwich

Recipe courtesy of Claire Thomas

Mediterranean Halibut Sandwiches

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking