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Braised Brisket Recipe with Potatoes and Carrots

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.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 8
Calories: 293 kcal
Course: Dinner
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
  3. 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.
  4. Add the brisket to the pot and brown on both sides, about 10-12 minutes.
  5. Remove meat and set aside.
  6. 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.
  7. 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.
  8. Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
  9. Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
  10. Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
  11. Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
  12. 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.
  13. 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

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

% 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.