Braised Brisket with Potatoes and Carrots

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9 10 6 SP 293 Calories 128
5 from 5 votes
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Braised Brisket 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.

Braised Brisket 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.Braised Brisket with Potatoes and Carrots

Other holiday dinners recipes I like to make are apricot-rum glazed spiral ham or a roasted bone leg of lamb. 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 the size of your brisket after it’s trimmed or how hungry your guests are!

This is my favorite way to make brisket, it just tastes me back to Sunday suppers being a kid. The brisket slowly cooks all day with onions, then just before it’s ready I thinly slice it and place it back into the oven with the onions and sauce to cook a little longer. The results are incredibly moist and tender with tons of flavor with every bite. The onions just melt into the sauce and the flavors of this dish is even better the next day. Leftovers can also by frozen for up to 6 months.
Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
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5 from 5 votes
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Braised Brisket with Potatoes and Carrots

9
10
6
SP
293
Calories
Prep Time: 30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Yield: 8
COURSE: Dinner
CUISINE: American
Braised Brisket 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.

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

  • Preheat the oven to 375°F.
  • Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
    brisket with matzo
  • 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.
    brisket with tomato paste
  • 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.
    slicing brisket
  • 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.
    potatoes and brisket
  • 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

Serving: 4oz beef, 1`potato & carrots, Calories: 293kcal, Carbohydrates: 29g, Protein: 29g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 355mg, Fiber: 4.5g, Sugar: 3g
Blue Smart Points: 9
Green Smart Points: 10
Purple Smart Points: 6
Points +: 7
Keywords: Braised Brisket with Potatoes and Carrots
Dairy FreeGluten FreeKid Friendly
10 SP 6 SP 7 PP 9 SP Beef Recipes Dinner Recipes Easter Recipes Egg Free Recipes Holiday Recipes Recipes
posted April 2, 2012 by Gina
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