Braised Brisket with Potatoes and Carrots

Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful. Perfect for Passover or Easter dinner.
I made this recipe Passover friendly using ground matzo in place of flour. I simply took a matzo I had from my matzo pizza and ground it in the food processor or you could also use cake meal which they sell in the Kosher section of your supermarket. If you are not celebrating Passover you could use all purpose flour instead. For gluten free, rice flour works fine. This serves about 8 people, give or take depending on this size of your brisket after it’s trimmed or how hungry your guests are!

Braised Brisket with Potatoes and Carrots
will vary • Size: 4 oz beef, 1 potato + carrots • Old Points: 6 pt • Points+: 7 pt
292.7 • Fat: 6.6 g • Protein: 28.8g • Carb: 29 g • Fiber: 4.4 g • Sugar: 3.1 g
355.1 mg (without salt) 


  • 1 large (about 5 lbs) beef brisket, 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 (32 oz total) red potatoes, quartered
  • 1/4 cup chopped fresh parsley, for garnish


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.

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. 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. Using a sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.

Add potatoes and sprinkle with a little more 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.