Braised Brisket with Potatoes and Carrots


  • 1 large (about 5 lbs) beef brisket, trimmed of all fat
  • 1 tbsp. flour
  • Ground black pepper
  • 1 tbsp. olive oil
  • 4 large yellow onions, peeled and thickly sliced
  • 1 (6 oz.) can tomato paste
  • Kosher salt
  • 4 tsp. garlic, minced
  • 2 cups fat-free beef broth
  • 2 cups baby carrots
  • 3 large Russet potatoes, peeled and cut into large chunks
  • 1/4 cup chopped fresh parsley, for garnish
  • Crusty bread, for serving

Preheat the oven to 375 degrees F.

Lightly season the brisket with salt and pepper to taste and lightly dust with 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 10-12 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. 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 from the oven and add potatoes. Sprinkle with a little more salt and pepper.

Cover the pot and return to the oven. Reduce heat to 325 degrees 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.

Remove brisket from oven. Shred the brisket using two forks. Serve with crusty bread.

by The Savvy Kitchen