Braised Brisket with Potatoes and Carrots

Braised Brisket with Potatoes and Carrots

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This is the BEST recipe for slow cooked braised brisket in the oven with potatoes, carrots and onions. It turns out incredibly tender and flavorful for a Passover or Hanukkah meal or any occasion.

Braised Breast With Potatoes And Carrots

Braised Breast With Potatoes And Carrots

This is the only braised beef brisket recipe you'll ever need! The brisket cooks slowly with the onions, which melt into the sauce. Halfway through cooking I cut it thinly and put it back in the oven to cook a little longer. The result of slicing is very moist and tender meat with lots of flavor in every bite. Other recipes for holiday dinners that I like to prepare are glazed spiral ham oh roast leg of lamb on the bone.

I made this Passover-friendly recipe using ground matzo instead of flour. I simply grabbed some matzo I had from mine matzo pizza and grind it in the food processor. You could also use cake flour, which you can find in the kosher section of your supermarket. If you don't celebrate Passover, you can use 00 flour. Rice flour is fine for gluten-free people.

This brisket serves about eight people, give or take, depending on the size of the brisket after it is cut and how hungry everyone is! The flavor of this dish is even better the next day, so it's perfect for leftovers. You can also freeze it for up to six months.

Brisket Ingredients:

  • beef brisket, is the cut of beef used, with all the fat removed
  • matzo meal or cake for Passover, otherwise all-purpose flour or gluten-free flour works
  • olive oil, salt and black pepper
  • white onions, peeled and cut into thick slices
  • tomato paste
  • garlic peeled and cut into quarters
  • beef soup
  • carrots, peeled and cut 2 inches long
  • red potatoes, cut into quarters
  • aromatic herbs – use chopped fresh parsley, you can also add fresh thyme and bay leaves

How to braise brisket

This brisket recipe starts on the stovetop in a Dutch oven. It is browned and then once everything is ready it is cooked in the oven at 180 degrees and cooked for an hour and a half. Then remove the pot from the oven, slice the brisket, and return the meat to the pot with the potatoes submerged in the braising liquid. Lower the oven temperature to 325 degrees and return the pan to the oven for another hour and a half.

What to serve with brisket

Braise carrots and potatoes with the brisket, giving you tender vegetables to pair with the meat. If you'd like to serve something else with it as a side dish, here are some suggestions:

Tips and variations for braised brisket:

  • If you prefer to use a slow cooker, cook the brisket on low heat for 9 to 10 hours.
  • If you can't find brisket, place it in a beef roast.
  • To make this keto recipe, leave out the potatoes and the tablespoon of cake flour.
  • To make brisket gluten-free, use rice flour instead of cake flour.
  • Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Slowly oven-braised lean beef brisket with potatoes, carrots and onions.  Perfect for Easter or Passover dinner.  Slicing the brisket halfway through cooking ensures that the meat is tender and flavorful.

More braising recipes you'll love:

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Preparation: 30 minutes

Cooked: 3 hours 30 minutes

Total: 4 hours

Product: 8

Portions: 4 oz of beef, 1 potato and carrots

  • 1 great beef brisket, about 5 pounds, stripped of all fat
  • 1 table spoon cake meal, or flour if not Easter, rice flour for gluten-free
  • Freshly ground black pepper
  • 1 table spoon olive oil
  • 4 large white onions, peeled and sliced ​​thick
  • 3 table spoon tomato paste
  • kosher salt
  • 4 Cloves garlic, peeled and quartered
  • 2 cups fat-free beef broth
  • 3 Large carrots, peeled and cut 2 inches long
  • 8 medium red potatoes, 32 ounces total, in quarts
  • 1/4 cup chopped fresh parsley, for garnish
  • Preheat oven to 375°F.

  • Season the brisket lightly with salt and pepper to taste and dust lightly with cake flour.

  • 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 to 12 minutes.

  • Remove the meat and set it aside.

  • Add the onions, salt and pepper to the pot and cook until soft and golden, about 10 to 12 minutes, stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

  • Spread the tomato paste over the breast, season with salt and pepper and return to the pot over the onions and add the carrots and garlic. Pour the broth over everything.

  • Cover the pot, transfer it 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 thinly across the grain.

  • Return the slices to the pot, holding the brisket together so it resembles unsliced ​​brisket.

  • Add the potatoes and season with salt and pepper. Cover the pot and return it to the oven.

  • Reduce heat to 350°F and cook brisket until tender and potatoes are cooked through, about 1 1/2 hours. During cooking, check once or twice to add more broth if necessary.

  • To serve, you can arrange the meat on a serving platter with the carrots, onions, potatoes and some of the liquid and garnish with chopped fresh parsley. Serve the remaining sauce on the side.

Last step:

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Serving: 4 oz of beef, 1 potato and carrots, Calories: 293 kcal, Carbohydrates: 29 G, Protein: 29 G, Fat: 6.5 G, Saturated fats: 2 G, Cholesterol: 46.5 mg, Sodium: 355 mg, Fiber: 4.5 G, Sugar: 3 G

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