Braised Brisket with Potatoes and Carrots

Braised Brisket slow cooked in the oven with potatoes, carrots, and onions makes for an incredibly tender and flavorful Passover meal.

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

Braising is my favorite way to make brisket – it tastes me back to Sunday suppers as a kid. The brisket slowly cooks with onions, which just melt into the sauce. I thinly slice it halfway through cooking and place it back into the oven to cook a little longer. The slicing results in very moist and tender meat with tons of flavor in every bite. 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. You could also use cake meal, which can be found 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 wells. 

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

At what temperature do you braise brisket?

This brisket recipe starts on the stove in a Dutch oven. Once everything is ready, you put it  in the oven at 375 degrees and bake for 1.5 hours. Then pull the pot out of the oven, slice the brisket, and put the meat back in the Dutch oven with the potatoes. Lower the temperature on the oven to 325 degrees and return the pot to the oven for another 1.5 hours.

What to Serve with Brisket 

Carrots and potatoes braise with the brisket, giving you tender veggies to go with your meat. If you’d like to serve something else with it on the side, a nice salad or green veggie, like Roasted Broccoli Rabe or Wilted Baby Spinach, would be delicious. A piece of your favorite bread would be perfect for soaking up the braising liquid.

Braised Brisket Tips & Variations:

  • If you would rather use a slow cooker, cook the brisket on low for 9-10 hours.
  • If you can’t find brisket, sub in a chuck roast.
  • To make this recipe keto, leave out the potatoes and the tablespoon of cake meal.
  • To make the brisket gluten-free, use rice flour instead of cake meal.
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.

More Braised Recipes You’ll Love:

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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4.43 from 7 votes
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Braised Brisket with Potatoes and Carrots

9
10
6
SP
293 Cals 29 Protein 29 Carbs 6.5 Fats
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.
  • 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.
  • 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. Slice the brisket thin across the grain.
  • Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
  • Add the potatoes and season with 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.

Video

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: beef brisket, Braised Brisket with Potatoes and Carrots, Brisket, Brisket recipe

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137 comments

  1. You can also use Potato Starch, which is permissible for Passover, to thicken the gravy. It will give a nice glaze.

  2. I tried this and followed it to the letter. It came out tough and with way too much liquid. This caused it to boil rather than braise. I remedied it a bit by removing the cover after the 3 hours and cooking it another hour. This is a very flawed recipe as it is written. 

  3. Hi! I only have cut up pieces of brisket from the butcher. This is probably such a stupid question but can I make it with the cut up pieces and follow the recipe exactly? Thank you! 

  4. If I am using 1/2 the amount of brisket do I need to adjust the cooking time, or it stays the same?  

  5. Hi.  Bought a dutch oven just so I could make this.  Two questions:
    1. Do I reduce cooking time in the oven if using a smaller brisket?
    2. Is it okay to leave out tomato paste?  Is there something I should substitute? (I am allergic to tomatoes)

  6. When do you add the carrots, potatoes, tomato pastes garlic, etc?

  7. Excellent cold / snowy day meal!!! My husband raved about it too! 

    Notes – I only have a round pot so I cut my 5 lb brisket in half and browned each separately. Then, I added both back into the pot and once the broth was in, I was able to squish them down into the pot a bit more side-by-side. And when I cut them, it fit even better for the last round of baking

    Add more carrots!!!

    Love this recipe!

  8. This is such an awesome recipe!! So delicious. I only have a pot roast now and would like to make this for the weekend. Do you think this cut would be as good as a brisket? Would you alter the recipe in any way? 

  9. Hi can this recipe be converted to Keto without sacrificing flavor? I loved this before I went on Keto. Thank you.

  10. This is absolutely heavenly! While it is roasting in the oven, the house fills with the most amazing, mouth watering smells. The meat melts in your mouth and the veggies become infused with umami delightfulness. It says a lot about this recipe when, as Texans, we choose to do this with a brisket instead of smoke it!

  11. I have to thank you so much for all your recipes, but this one was a huge success with the entire family!   I added mushrooms and used mix of chicken/veggie broth instead of beef.  Amazing recipe, ty!

  12. I have used this recipe multiple times. It is almost foolproof and provides a very tastey meal.

  13. I made this and it is delicious. I substituted butternut squash for the carrots and sweet potatoes for the red ones.

  14. Made this yesterday for the Jewish holiday and it got rave reviews! I added 2 bay leaves and minced the garlic. It was sooo delicious!t Thank you, I make your recipes all the time! 

  15. I’d like to try this in the Instant Pot, how long should I cook it for?

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  18. I’m going even lazier with the recipe and modifying it for the crockpot. I’ll let you know how it turns out!

    • How did yours turn out? I just prepped everything to put in the crockpot for tomorrow. We had some leftover brisket my Husband smoked and it turned out a little tuff. I’m hoping the crockpot will make it tender.

  19. My husband loves this dish!  Arre the points listed already from thr new the freestyle program?  I see 9 smart points but not sure if is for the new freestyle program. THANk you!

  20. Any way to make this a crock pot recipe? I dont have a pot thats oven safe. 

  21. Do you brown “each side” 10-12 minutes or just 10-12 minutes “total” for both sides? This looks delicious!

  22. Is there  a crock pot version

  23. Have you ever prepared this in a slow cooker?

  24. How many smart points is this recipe??

  25. Gina, old points and points+ are given on the recipe, so I ran it through the smart points calculator, and it came to 6 smart points per serving. It’s declicious!.

  26. Can you sub chuck roast for like making pot roast instead ?

    Thanks!
    Frances

  27. I don’t have an oval dutch oven – just a round one. Can I layer the meat on top of each other so it all fits? Or is there another solution? I’m dying to make this! Thank you Gina!!!

  28. Love your recipes but, I am lost on the calories on this one, everything I see online for 4oz of brisket says it alone is 388 calories?

  29. Gina – can I cook this before and freeze it, defrost and reheat or will it not keep in the freezer? Trying to prepare for the holiday! Thanks. 

  30. Would sweet potatoes work instead of the red potatoes?

  31. Absolutely delish! I am now cooking this for the second time due to requests. I was unsure about the slicing and putting it back in the broth to cook part but I would never cook brisket any other way now.

  32. Hiii! Hopefully someone sees this in the next hour. Mines in the oven, but my man won't be home for another three hours and its due to come out in 50 mins. Can i overcook the brisket? Or shall i take it out and reheat it when he's nearer

  33. I planned on making this for Easter Sunday but I went out to dinner instead so I made this last night. It was so good.Great winter dish.

  34. Amazingly Delish! First time make brisket and it was so good! Thank you!

  35. How long would you cook it for if you were to cook this in a crock pot?

  36. I bought a corned beef brisket because that's all they had but it's not in a brine like the ones I buy for corned beef and cabbage. Should I still try this recipe with it?

  37. It's hard to find beef brisket. What other meat can I use instead?

  38. My sister-in-law makes an amazing brisket but she refuses to share her recipe with us! This looks amazing and I love cutting it before it's completely done to give it a prettier presentation. Thanks!

    • It's so good!!!

    • I am guessing that she won't share the recipe because the ingredients are embarrassing. I myself and about 10 people I know make amazing briskets and we all use ingredients like ketchup, soy sauce, coca cola, and onion soup powder. It would be embarrassing to admit to people, but that is how most people I know make it.

  39. I made this tonight – my first time cooking brisket! We absolutely loved it, and we couldn't believe how healthy this recipe really is (if you can control your portion size at least! Difficult! Ha!) The sauce is delicious, I was eating it with a spoon as I put the leftovers into a tupperware.

    For anyone scaling down – I used a 3 pound brisket (weighed before a pretty good amount of fat was cut off – although I did not weigh it afterwards) with 2 onions, but left the other vegetables/braising liquid basically the same. Seeing what 16oz of potatoes looked like to go along with the smaller brisket didn't seem like it would be enough in this house.

    I used the same cooking times (except in the browning stage) because I figured even a smaller brisket still needs time to break down those tough fibers. Turned out great!

  40. Gina, can I use corned beef brisket?

  41. oh my gosh this smells so good and it is not close to being done yet!!! Thanks Gina Keep them coming!

  42. When I put this in the recipe builder on weight watchers it would need to serve 20 people in order to be 7 points per serving? Am I doing something wrong?

    • You have to remember that meat shrinks when it's cooked. So I calculate based on the final cooked weight since briskets will vary in size.

    • Also be sure it's lean brisket, if you calculate with untrimmed it will be higher.

  43. This is beyond a shadow of a doubt THE BEST brisket I've ever put in my mouth! It's amazing! I have it braising in my oven right now for dinner tonight. Thanks for a phenomenal recipe!

    Amy

  44. Hi!
    I made this recipe and it turned out great! I put it on my blog, Fancy Fork and credited you!

    Post: http://fancyfork.wordpress.com/2012/12/21/braised-brisket-with-potatoes-carrots/

    Best,
    Ashley

  45. I had to cook the vegetable components separately, because some of the guests coming over are vegetarian. I used a brown gravy mix, and put the potato/carrot medley into that and slow-cooked for a couple hours in the oven. The brisket was cooked in a separate casserole, but per the instructions. I served it with corn bread, and sides of mustard greens, yellow squash, and black-eye peas (We live in Georgia). Without the vegetarians, I would like to try it in the crockpot, too, for I've had nothing but good luck with the slow cookers.

  46. This is cooking right now in my crock pot and it smells AMAZING!!! I halved the recipe and used shallots instead of onion. The aroma is filling my house! I can't wait to eat dinner this evening!

  47. I made this tonight and everyone loved it! I changed it just a little bit, by using beef stew meat, one onion (instead of 4) and a can of tomato sauce (instead of paste). It worked out great, just enough sauce 😉 and when I figured the recipe up with these adjustments, the calorie count for 10 servings was 263 calories each, bonus! =) Thanks so much for the great recipe!

  48. I made this in a crock pot and I have been married and cooking for all of 2 months, that means it was easy!!! So I still browned the meat because I wanted to make sure it would be ready for Shabbat, which was 8 hours away. Browned it on either side, threw everything into the crock pot, put it on high until it came to a boil (about 2 hours) and then put to low for another 5 hours. The two cups of breef broth she called for was not enough to touch the meat so I added more plus some water. It was so tender!!! Amazing!!!

  49. I made this tonight and my family devoured it – even my 4 and 6 year old. The potatoes weren't to mushy and the brisket was so tender it could be cut with a fork. Thank you!

  50. I just made this and served this to my husband, dad and grandfather for father's day. It was a huge hit! It came out excellent and they all raved about how good it was. It was very tender, we cut the brisket with our forks. Thanks for the recipe! 🙂

  51. Made this tonight and it was wonderful. My whole family loved it which is no easy feat to accomplish. Thank you. I love your website.

  52. Was wondering if I could leave tomato paste out? Do I need to add something in place of it? Don't like my stews tomato-y tasting — just a personal dislike. Thanks! Can't wait to try!

  53. I made this in the crockpot today. I cooked it on high for about 30 mins, then left on low for the rest of the day (about 8-9 hours). Just browned the beef and put everything else in raw. Smells beautiful and the beef is very tender.

  54. Has anyone successfully made this in the crock pot? Does everything just go in uncooked and skip the first steps?

  55. Could this be done in a slow cooker? Seems that it could, but just want to make sure. Thanks!

  56. I absolutely love this recipe! I cut the long strips of brisket in half and add extra broth when you add the potatoes in and serve it as a stew. Great with crusty bread 🙂

  57. I was wondering also, could I make this in the crock pot? I've made corned beef brisket before in the crock pot and it comes out really good 🙂

  58. could you use a tri tip roast in stead?

  59. I made this in the crock pot. I added all ingredients and cooked for about 8 hrs on low. I only used a 2lb brisket because we are a small family.

  60. I couldn't find plain brisket at my store so I bought the corned beef brisket not realizing it was so different. The flavors were amazing but the texture of the meat wasn't quite right.

    I have a question: you don't mention how much of the carrots are in a serving. Is that because they are 0 points? Awesome because they are soooooo good!

  61. Never cooked a brisket before! This looks AMAZING! So, I am cooking it right now! I just put it into the oven! Plan on enjoying a WONDEFRFUL supper! Thanks for all of the hard work that you put into this site! Love it!

  62. Could I use London Broil instead of brisket? I missed the sale on brisket :).

  63. For those that made this in the crock pot — did you just throw all of the ingredients in there and let simmer during the day?

  64. So, I made it and as expected, it was AMAZING!! My husband raved about it and loved how tender the carrots and potatoes turned out to be. Thank you so much!

  65. Thanks for this recipe! I made it for Easter dinner last night along with your cheddar biscuits and both turned out AWESOME! Love this site!

  66. Just finished eating this for Easter dinner – AMAZING! Think I will use a smaller cut of brisket next time but honestly that is the only change I would make! I am always tweaking any recipe I make but I didn't add anything to this one. So delicious – thank you! And having another reason to have my enamal dutch oven is nice too!

  67. I have to say that I've made maybe 7-8 recipes off this site, and you are amazing.

    Everything I prepare makes me feel like a freaking pro. Not to mention that it all tastes UNBELIEVABLE. Since I live by myself, I have to cook and freeze most of it, but even thawed, it's still delicious. Keep 'em coming!

  68. Just put this dish in the oven for Easter supper! Thank you for a fabulous recipe. 🙂

  69. Making this in the morning for tomorrow…made me hungry reading the recipe..

  70. Mine is in the oven now, Smells delicious! I added 1 cup of beef broth and 1 cup of red wine for our liquid. I also added 2 tsp of liquid smoke. We opted not doing the carrots but I am steaming some fresh green beans for a side. I also added two more garlic cloves to the recipe – in our family, you can never have too much garlic, ha! Happy Easter!

  71. I could only find a 2 1/2 pound brisket! Should I cut the cooking time or will it be okay? Looks wonderful!

  72. if you do in the crock pot, do you cook it on low or high and for how long? Thanks.

  73. I made this yesterday and it is DELICIOUS!!!! Will definately make it again.

  74. Yes, I make my brisket in a crock pot all the time. Put it in first thing in the morning and cook it all day!

  75. Tried this tonight! It was PERFECT!!!! Thank you for taking the time to create wonderful healthy recipes. It is really greatly appreciated.

  76. Ok well I have been cooking that little brisket for 3 hours and it is still pink. Why isn't my brisket the same color as your brisket? I have removed it from the pot with vegetables and wrapped it in foil and cooking it longer.
    What should I do?

    Chiffon

  77. I love love your site! I am actually trying the brisket today, it is in the oven as I type. I really want to thank you for all your hard work I have tried several of your recipes and they have all come out great.

    Thanks Again,
    Chiffon

  78. will the cooking times change if you use a smaller cut of meat to say, half the recipe?

  79. don't have a dutch oven…. anxiously awaiting the answer about using a crock pot instead… 🙂 or can it all be done on the stove?

    Love this site Gina, Thank you for your hard work!

  80. Can this recipe be done in a crock pot?

  81. do you think I could swap out the brisket and beef broth for chicken and chicken broth? points values may change but do you think it would work taste-wise?

  82. I'm wondering if there would be any way to make this recipe in the crockpot instead of the oven?

  83. This dish looks amazing!!!Love the recipe!!

  84. Any way to adapt this for the crock pot?

  85. Thank you for posting this recipe. I am making it Friday!

  86. My Italian mother-in-law lived in a Jewish neighborhood and had many Jewish friends. She made this fresh beef brisket with potatoes, carrots and onions, taught me, and this is the only cut of beef I can't ruin. The more you cook it the more tender it becomes. Her recipe was a bit different, but this is comfort food. Love your recipe.

  87. This looks delic as do all of your recipes! You are one of my new favorite food blogs!

    Libby

  88. You can also purchase matzo meal, which is already ground matzo. Save a step and then have it on hand for matzo ball soup, breading cutlets, etc. (think of it as a replacement for bread crumbs when appropriate)

  89. can I use a corned beef brisket if I soak it first to get rid of some of the salt?

  90. Thanks for visiting my blog and your kind comment! Oh my gosh, your blog with all the delicious food! One could gain pounds just looking at all these delicacies featured here. I like this recipe, might have to try it soon!! Hope you have a great Tuesday tomorrow!

    betty

  91. Hi, just found your lovely blog. What great food you make. I will enjoy your blog.

  92. Looks wonderful can't wait to try it…

  93. It took me a good ten minutes of googling to discover that the mysterious American Brisket is the same thing as Australian Chuck steak (and not silverside like I've always thought; it turns out comes from the exact opposite end of the cow, and is pretty much only sold corned in Aus). Which is great, as it's just about the cheapest red meat you can buy. I can't wait to try this recipe! We're just heading into Autumn here and this looks like a perfect dish for the first cool nights of the year.

    • Funny how our Spring is your Autumn. Yes, it's a cheap cut so braising is a great way to make the meat tender. Enjoy!

  94. Leftovers are even better!

  95. looks so yummy! thanks for making great passover recipes, always such a hard time of the year to cook for!

  96. Wowzers, this looks fantastic!!

  97. This looks absolutely delicious!! I am new to your blog and I'm so glad I found it. I invite you to check mine out! I hope you have a great week! =)

    -Heidi

  98. Can i use almond flour instead of rice flour for gluten free? Didnt know if it would make a difference. Cant wait to make this delicious dish.

  99. Looks amazing! I can't wait to try it. I love your site. Thank you for taking the time to post such wonderful meals! 🙂

  100. I can practically smell it!

  101. Yummy!! =)

  102. Looks amazing!

  103. I LOVE brisket, but I've never cooked it myself. I can't wait to try this! Thanks for all your hard work. I couldn't survive WW without your site.