Sunday Brisket And Potatoes

½ cup light sour cream 1 ½ teaspoon Dijon-style mustard ½ teaspoon dried Italian seasoning, crushed ½ teaspoon snipped fresh thyme (optional)

Brisket Sandwiches with Potato Salad

1 portion of reserved meat and remaining portions of reserved potato mixture, cooking liquid, and mustard sauce from Sunday Brisket and Potatoes 4 whole wheat hamburger buns, split and toasted ½ cup thinly sliced celery or chopped red sweet pepper 1 tablespoon snipped fresh herbs, such as basil, dill, Italian parsley, and/or tarragon 3 tablespoon light balsamic vinaigrette

Brisket Ragout over Zucchini Noodles

4 teaspoon olive oil or butter 4 cup spiralized zucchini (12 oz.) 2 cup sliced fresh cremini or button mushrooms 1 portion of reserved meat from Sunday Brisket and Potatoes, shredded or cut into bite-size pieces 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained ¼ cup dry red wine or 50% less sodium beef broth 2 tablespoon tomato paste ¼ teaspoon salt Shaved Parmesan cheese (optional) Snipped fresh basil (optional)