Braised Brisket with Potatoes and Carrots Recipe

Braised Brisket with Potatoes and Carrots Recipe

How To Make Braised Brisket with Potatoes and Carrots

Don’t be fooled by this simple braised brisket dish. It’s flavorful and tender – it almost melts in the mouth. The sweet and sour taste is superb!

Preparation: 30 minutes
Cooking: 3 hours 30 minutes
Total: 4 hours

Serves:

Ingredients

  • 5lbslarge beef brisket,trimmed of all fat
  • 1tbspcake meal
  • freshly ground black pepper
  • 1tbspolive oil
  • 4large white onions,peeled and thickly sliced
  • 3tbsptomato paste
  • kosher salt
  • 4clovesgarlic,peeled and quartered
  • 2cupsfat free beef broth
  • 3large carrots,peeled and trimmed 2 inches long
  • 32ozred potatoes,quartered
  • ¼cupfresh parsley,chopped, for garnish

Instructions

  1. Preheat the oven to 375 degrees 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 to 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 to 12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

  7. Return the brisket and any accumulated juices to the pot on top of the onions. Spread the tomato paste over the brisket, sprinkle with salt and more pepper to taste, then add the garlic, beef broth and carrots to the pot.

  8. Cover the pot, transfer to the oven, and cook the brisket for about 1 to ½ hours.

  9. Remove the brisket and transfer to a cutting board.

  10. Using a sharp knife, slice the meat across the grain into approximately ⅛-inch-thick slices.

  11. Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.

  12. Add potatoes and sprinkle with a little more salt and pepper.

  13. Cover the pot and return to the oven.

  14. Reduce heat to 325 degrees F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1½ hours. Check once or twice during cooking to add more broth if needed.

  15. 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.

  16. Serve the remaining gravy on the side.

Recipe Notes

  • Use rice flour for a gluten-free alternative.

Nutrition

  • Calories: 937.73kcal
  • Fat: 65.11g
  • Saturated Fat: 25.78g
  • Monounsaturated Fat: 28.26g
  • Polyunsaturated Fat: 2.72g
  • Carbohydrates: 31.18g
  • Fiber: 4.73g
  • Sugar: 7.02g
  • Protein: 55.37g
  • Cholesterol: 266.49mg
  • Sodium: 1329.40mg
  • Calcium: 106.14mg
  • Potassium: 1691.31mg
  • Iron: 5.98mg
  • Vitamin A: 238.37µg
  • Vitamin C: 21.17mg
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