Braised Beef Brisket with Vegetables
A quintessential American classic: this juicy brisket is slow-braised with onions, carrots, and aromatic herbs. Tender, flavorful, and comforting, this pot roast is perfect for family meals or gatherings with friends.
🛒 Ingredients
6 servings
- 4.4 to 5.5 lbs beef brisket
- Salt and pepper
- 3 medium onions
- 5 cloves garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 bay leaves
- 2 cups beef broth
- 3 large carrots
- 1 tablespoon mustard
- 4 potatoes
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Watch the original video
Watch on TikTokDirections
- 1
Prepare the brisket: remove large pieces of fat. Using a knife, score the fat in parallel lines spaced 0.75 inches apart, then repeat in the opposite direction.
- 2
Generously salt the brisket and let it rest for 30 minutes at room temperature.
- 3
Preheat the oven to 325°F.
- 4
Pat the brisket dry and place it fat-side down in a Dutch oven. Sear over medium-high heat for 5 to 8 minutes until golden brown.
- 5
Remove the brisket. Sauté the onions and garlic in the same Dutch oven.
- 6
Pour in the broth, add the mustard, herbs, and bay leaves. Return the brisket to the pot.
- 7
Cover and bake for 3 to 4 hours, or until the meat is very tender.
- 8
Add the carrots during the last 30 minutes of cooking.
- 9
Serve the brisket sliced with the vegetables and braising liquid.
💡 Chef's Tip
Use a cast-iron or ceramic Dutch oven for better heat distribution. This recipe benefits from being prepared the day before to allow flavors to develop. The sauce can be reduced in the oven for more intensity.
