Braised Brisket Recipe with Potatoes and Carrots
User Reviews
5
Braised Brisket Recipe with Potatoes and Carrots
Description
The recipe begins with seasoning and lightly flouring the brisket before browning it in olive oil to build a flavorful crust. Onions are then sautéed in the same pot until soft and browned, adding sweetness and depth. Tomato paste is spread on the brisket, which is returned to the pot along with garlic, carrots, and beef broth, creating a braising liquid that gently cooks the meat and vegetables in the oven at 375°F.
The brisket braises covered for about 1½ hours, becoming tender enough to slice thinly. The sliced meat is returned to the pot with the cooked vegetables and sauce, allowing the flavors to meld and the brisket to remain moist. The final dish offers slices of juicy brisket surrounded by softened carrots and potatoes, all coated in a rich, savory broth.
This dish suits a family meal or special occasion requiring a slow-cooked beef entrée. The braising method ensures the brisket becomes tender without drying out, while the included root vegetables provide complementary sweetness and texture, making it a complete meal in one pot. Chopped parsley adds a fresh finish at serving.
Ingredients
- 1 large beef brisket (about 5 lbs, trimmed of all fat)
- 1 tbsp cake flour or flour if not for Passover, rice flour for gluten-free
- black pepper freshly ground
- 1 tbsp olive oil
- 4 white onion peeled and thickly sliced, large
- 3 tbsp tomato paste
- kosher salt
- 4 cloves garlic (peeled and quartered)
- 2 cups beef broth fat free
- 3 carrot peeled and trimmed 2 inches long, large
- 8 medium potato 32 oz total, quartered, red
- 1/4 cup parsley for garnish, chopped, fresh
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
