Braised Brisket with Potatoes and Carrots

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by: Matt Zentz

Talk about home-cooked comfort food! While this took a while to make it was worth it. The flavors weren't explosive or intricate but rather full and immersive with every bite. I salted the beef overnight, as I do when cooking steaks but I didn't add any oil (normally I salt and then brush with coconut oil).

This is the perfect weekend family dinner and a great precursor to an evening of games or a family movie night with the warmth of a roaring fire.

Servings: 8
Prep Time: 30 m
Cook Time: 3 hrs 30 m

Ingredients

  • 1 large beef brisket, about 5 lbs, trimmed of all fat (or chuck roast - the poor man's brisket)
  • 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

Directions

  1. Preheat the oven to 375°F.
  2. Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
  3. 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.
  4. Add the brisket to the pot and brown on both sides, about 10-12 minutes.
  5. Remove meat and set aside.
  6. 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.
  7. 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.
  8. Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
  9. Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
  10. Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
  11. Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
  12. 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.
  13. 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.

Source

https://www.skinnytaste.com/braised-brisket-with-potatoes-and/