Braised Brisket slow cooked in the oven with potatoes, carrots, and onions makes for an incredibly tender and flavorful Passover or Hanukkah meal.
Braised Brisket with Potatoes and Carrots
This is the only braised beef brisket recipe you will ever need! 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.
Ingredients
- beef brisket, is the cut of beef used, trimmed of all fat
- matzo meal or cake meal for passover friendly, otherwise all purpose flour or gluten-free flour works
- olive oil, salt and black pepper
- white onions, peeled and thickly sliced
- tomato paste
- garlic, peeled and quartered
- beef broth
- carrots, peeled and trimmed 2 inches long
- red potatoes, quartered
- herbs – chopped fresh parsley is used, you can also add fresh thyme and bay leaves
How To Braise Brisket
This brisket recipe starts on the stove in a Dutch oven. You sear it to brown then once everything is ready, it bakes in the oven at 375 degrees and bake for one and half hours. Then pull the pot out of the oven, slice the brisket, and put the meat back in the Dutch oven with the potatoes tucked into the braising liquid. Lower the temperature on the oven to 325 degrees and return the pot to the oven for another one and half 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, here’s a few suggestions:
- Serve it with a kale salad.
- Green veggie, like roasted broccoli or Wilted Baby Spinach, would be delicious.
- A piece of your favorite bread would be perfect for soaking up the braising juices.
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.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
More Braised Recipes You’ll Love:
- Braised Chicken Thighs with Mushrooms and Leeks
- Kenyan Braised Collard Greens and Ground Beef
- Braised Chicken with Tomatoes and Rosemary
- Braised Chicken Drumsticks in Tomatillo Sauce
- Turmeric Braised Chicken with Golden Beets and Leeks
Braised Brisket Recipe with Potatoes and Carrots
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.
- 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.
