Briskets and Gravy with a side of Funeral Potatoes

Having my own food blog, Food Adventures of a Comfort Cook, I’m always looking for ways to redo a recipe, find other ways of making a dish, or just concocting something new. My success rate is around 99% and the 1% is just never spoken about…yeah, complete failures I’d rather forget about.

One recipe that I came up with centered around the beef brisket. Being winter, I just wasn’t in the mood to get the smoker and grill up and working, but wanted brisket for dinner. The trusty crock pot came to the rescue; not only did it cook a brisket perfectly, but made the most awesome gravy to go with it. As a side dish, I baked up a batch of what is called here in Utah, “Funeral Potatoes”. Why that name? I was informed that it’s a dish that appears at most after funeral gatherings, so hence the name.

So here are my two recipes and I’m sure you won’t be disappointed with either one.

Crock Pot Beef Brisket and Gravy

Ingredients:

4-5 lb beef brisket, trimmed of fat
½ cup all purpose rub
1 (10.5 oz) can French onion soup plus ½ can water
1 (14.5 oz) can diced tomatoes with green chilies – mild
1 ½ Tbsp minced garlic
4 Tbsp flour

Preparation:

Thoroughly coat, and massage in, all sides of brisket with rub; place in airtight plastic container or bag and refrigerate overnight.

Set 6 qt crock pot on low; spray inside with nonstick cooking spray. Place soup, water, tomatoes and garlic in crock pot; whisk in flour until incorporated well. Immerse brisket into liquid, cover and cook for 8 hours.

Remove brisket to rest before slicing. Set crock pot to high; using an immersion blender in the crock pot, or placing liquid into stand blender, puree tomatoes and onions. Let pureed liquid cook for 15 minutes to thicken. Serve over sliced brisket; also good for a gravy over mashed potatoes and/or biscuits.

Makes 8-10 servings.

…and…

Funeral Potatoes – It’s a Utah thing

Ingredients:

7 medium potatoes (Yukon Gold or Russet)
½ cup butter, plus 8 additional ½ Tbsp pieces
1 can Cream of Chicken soup, family size
½ can milk
1/3 cup onion, minced
1 ½ cups cheddar cheese, grated
1 pint sour cream
¼ tsp salt
½ tsp ground black pepper
Corn flakes
*optional: real bacon bits

Preparation:

Boil potatoes, skin on, till fork tender (slightly firm); let cook, peel off skin and grate.
In a large saucepan, combine cup of butter, soup and milk, on medium heat, till hot; do not bring to boil. Whish in onion, cheese, sour cream, salt and pepper till smooth.

In a 9 x 13 baking dish (spray with non-stick spray), layer potatoes then sauce (there will be 3 layers of each). Top with an even layer of corn flakes; dot with the 8-1/2 Tbsp of butter. Cover with plastic wrap; refrigerate overnight.

Next day, preheat oven to 350F. Bake, covered with foil, for 45 minutes; uncover and bake an additional 15 minutes. Let rest for 15 minutes before serving.

Makes 8-10 servings.

Note: if you don’t have corn flakes on hand or just want something different, put a layer of shredded sharp cheddar cheese on top instead.

~ Lady Winter Wolf ~

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