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Yo Mama's Bold Balsamic Brisket

Serves 4-6

  • 2 lb. corned beef brisket with flavor packet

  • 1 lb. sauerkraut, drained

  • 1 lb. Redskin potatoes, cubed (omit for Paleo version and used 1 apple, cored and cubed, instead)

  • 1 lb. Baby carrots

  • 1/2 cup Yo Mama’s Bold Balsamic (divided)

  • 1 capful bourbon

  • Salt and freshly ground pepper

  1. Place brisket in large pot and cover with water.  Add contents of flavor packet, cover with foil, and top with a lid.  Bring to a boil, then lower heat to a simmer for 2 hours. 

  2. Remove brisket from pot, drain off half the liquid, then return brisket to the pot.

  3. Surround the brisket with the drained sauerkraut, potato (or apple), and carrot.  Return to a simmer for another 30 minutes. 

  4. When internal temperature of the brisket reaches at least 160 degrees F and the meat is fork-tender, remove brisket to a glass cutting board; loosely cover with foil and allow to rest for 5-10 minutes. 

  5. After draining vegetables, return them to pot, and stir in 3/8 cup Yo Mama’s Bold Balsamic dressing and bourbon. When heated through, pour into bottom of serving dish.

  6. Cut brisket into thin slices, going against the grain, and layer across the top of the vegetables.  Drizzle remaining 1/8 cup of Yo Mama’s Bold Balsamic dressing artfully over the top of the meat.  Grind fresh pepper over all and allow guests to add salt to taste at table.

  7. Add a side of fresh bread and butter for a special treat.