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Braised Brisket with Potatoes and Carrots in dutch oven.

Beef Brisket with Potatoes and Carrots

5 from 30 votes
Tender beef brisket braised with potatoes, carrots, and onions—an easy, comforting brisket recipe for holidays or Sunday dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Yield: 8
Course: Dinner
Cuisine: American

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.
    Three photos showing process of making braised beef brisket: dusting with cake meal, searing, and sauteing onions.
  • 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.

Video

Notes

To make this in the slow cooker, cook the meat on LOW 9 to 10 hours, or until the meat is very tender.
Thirty (30) minutes before your timer goes off, remove the brisket and transfer to a cutting board. Using a sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Place the sliced meat back into the slow cooker, submerging the meat under the gravy and onions and cook 30 more minutes. Keep warm until ready to serve. Top with fresh parsley just before serving.

Nutrition

Serving: 4oz beef, 1`potato & carrots, Calories: 293kcal, Carbohydrates: 29g, Protein: 29g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 355mg, Fiber: 4.5g, Sugar: 3g
- WW Points: 1