Braised Brisket Recipe with Potatoes and Carrots
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5.0
84 reviews
Excellent
Braised Brisket Recipe with Potatoes and Carrots
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This Braised Brisket recipe is slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
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Ingredients
- 1 large beef brisket (about 5 lbs, trimmed of all fat)
- 1 tbsp cake meal (or flour if not for Passover, rice flour for gluten-free)
- freshly ground black pepper
- 1 tbsp olive oil
- 4 large white onions (peeled and thickly sliced)
- 3 tbsp tomato paste
- kosher salt
- 4 cloves garlic (peeled and quartered)
- 2 cups fat free 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)
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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.
Nutrition Information
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Serving
4oz beef, 1`potato & carrots
Calories
293kcal
(15%)
Carbohydrates
29g
(10%)
Protein
29g
(58%)
Fat
6.5g
(10%)
Saturated Fat
2g
(10%)
Cholesterol
46.5mg
(16%)
Sodium
355mg
(15%)
Fiber
4.5g
(18%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 4oz beef, 1`potato & carrots | |
| Calories | 293kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 355mg | 15% |
| Fiber | 4.5g | 18% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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