This tender beef brisket recipe is braised low and slow with potatoes, carrots, and onions until it’s melt-in-your-mouth delicious. A comforting, one-pot meal that’s perfect for holidays, Sunday dinner, or anytime you’re craving hearty, flavorful brisket. Leftovers taste even better the next day!
Braised Brisket Recipe with Potatoes and Carrots
This is the only braised beef brisket recipe you will ever need! The brisket slowly cooks with carrots, potatoes, and onions, which just melt into the sauce. I thinly slice it halfway through cooking and place it back into the oven to cook a little longer, which results in very moist and tender meat with tons of flavor in every bite. I love this recipe so much that I also created a slow cooker brisket version for my cookbook Skinnytaste Fast and Slow. No matter how you make it, brisket is one of those dishes that always delivers comfort, flavor, and memories around the table. Like my glazed spiral ham and roasted bone leg of lamb, this classic beef recipe is a fantastic main dish for holidays and dinner parties. It’s always a hit!
Why This Beef Brisket Recipe Is a Win
I’ve enjoyed many brisket meals at family holidays, and every time I try someone else’s brisket recipe, I’m reminded just how comforting this dish is. The beef turns out incredibly tender, making it the perfect dinner for chilly evenings. Not only does it warm you up, but it also fills the house with the most amazing aroma!
- Great for Passover and Hanukkah: I made this recipe Passover-friendly by using ground matzo in place of flour. I simply took a matzo I had from my matzo pizza and ground it in the food processor. You could also use cake meal, which can be found in the kosher section of your supermarket.
- Feeds a crowd: This brisket serves about eight people, give or take, depending on the size of your brisket.
- Delicious leftovers: Juicy brisket is the gift that keeps on giving—it makes a lot and you can repurpose the leftovers in so many different ways. The flavors of this dish are even better the next day and you can also freeze it for up to six months.
Ingredients You’ll Need
Here’s everything you need to make this beef brisket recipe.
- Beef Brisket: Look for one that’s about 5 pounds. Trim away all of the fat before you get started. If you can’t find brisket, sub in a chuck roast.
- Cake Meal, or if you are not celebrating Passover or Hanukkah, you could use all purpose flour instead. For a gluten-free option, rice flour works well.
- Black Pepper and Salt, to bring out the best in your brisket’s flavor.
- Olive Oil, or another oil you like cooking with.
- Vegetables: White onions, red potatoes, and carrots.
- Tomato Paste adds depth and umami to the braising liquid.
- Garlic is another flavor booster. It infuses the beef brisket with flavor as it slow cooks in your oven
- Fat-Free Beef Broth, or bone broth if you prefer.
- Parsley, for garnish.
How To Braise Beef Brisket
This brisket recipe starts on the stove in a Dutch oven. Once it’s seared, it bakes in the oven until it’s meltingly tender. See the recipe card for printable directions.
- Prepare: Preheat your oven to 375°F. Season the brisket with salt and pepper, then dust it with the cake meal.
- Sear: Heat the oil in a Dutch oven, then add the brisket and sear both sides. Transfer to a plate.
- Soften the onions: Add the onions, salt, and pepper to the pot and cook until softened, scraping up the browned bits at the bottom.
- Assemble: Spread tomato paste onto the brisket and season with salt and pepper. Return it to the pot, along with the carrots, garlic, and broth.
- Cook: Cover the pot and cook in the oven for 1 1/2 hours.
- Slice: Transfer the brisket to a cutting board and thinly slice it across the grain. Return the sliced brisket to the pot, along with the potatoes. Season with salt and pepper.
- Return to the oven: Reduce the heat and cook the brisket until the beef and potatoes are both tender, about 1 1/2 hours more.
- Serve: Arrange the meat on a platter with the carrots, onions, and potatoes. Spoon some of the cooking liquid over the top and garnish with parsley.
Beef Brisket with Potatoes and Carrots
Ingredients
- 1 large beef brisket, about 5 lbs, trimmed of all fat
- 1 tablespoon matzo meal, or all purpose flour if not for Passover, gluten-free flour for gluten-free
- black pepper, to taste, freshly ground
- 1 tablespoon olive oil
- 4 large white onions, peeled and thickly sliced
- 3 tablespoons tomato paste
- kosher salt
- 4 cloves garlic, peeled and quartered
- 2 cups beef broth
- 3 large carrots, peeled and trimmed 2 inches long
- 8 medium red potatoes, 32 oz total, quartered
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
- Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.
- Add the brisket to the pot and brown on both sides, about 10-12 minutes.
- Remove meat and set aside.
- Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
- Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.
- Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
- Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
- Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
- Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
- Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.
- To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Nutrition
Braised Brisket Tips & Variations
I have a few additional pointers for making this the best beef brisket recipe you’ve ever had!
- Use your slow cooker: If you would rather use a slow cooker, cook the brisket on low for 9-10 hours.
- Make it gluten-free: To make this recipe gluten-free, swap the cake meal for gluten-free flour.
- Add more liquid if you need to: Check the beef brisket once or twice during cooking and add more broth if the pot seems too dry.
What to Serve with Brisket
Carrots and potatoes braise with the brisket, giving you tender veggies to go with your meat. If you’d like to serve something else with it on the side, I have a few suggestions:
Suggested Side Dishes
Here are some perfect pairings for this beef brisket recipe.
Proper Storage
- Refrigerator: Leftover braised beef brisket can be stored in an airtight container in the fridge for up to 4 days.
- Freezer: You can also freeze brisket for up to 6 months. To prevent freezer burn, either wrap it tightly in plastic wrap and then a layer of foil, or freeze it in a freezer bag with the air pressed out.
- To reheat: Thaw frozen brisket in the refrigerator. Reheat in covered roasting pan with a splash of broth in a 350ºF oven, or in a skillet over medium heat. (The microwave also works, but it’s less ideal.)
