Roast Brisket Of Beef
A hearty roasted beef brisket slow-cooked with vegetables and aromatic herbs, perfect for family dinners and special occasions, combining tender meat with flavorful gravy.
Ingredients
- 1 Tbsp minced garlic ⓘ
- 1 Tbsp salt ⓘ
- 2 tsp paprika ⓘ
- 1 tsp ginger ⓘ
- 1/2 tsp ground pepper ⓘ
- 1 boneless 4 1/2 lb brisket ⓘ
- 2 Tbsp vegetable oil ⓘ
- 3 1/2 cups chopped onion ⓘ
- 2 sprigs fresh thyme ⓘ
- 1 bay leaf ⓘ
- 1 cup chicken broth ⓘ
- 1 1/2 lb small red potatoes ⓘ
- 1 lb carrots, halved lengthwise and then crosswise ⓘ
Instructions
- Combine minced garlic, salt, paprika, ginger, and ground pepper.
- Rub the spice mixture into the brisket on all sides, wrap and refrigerate overnight.
- Preheat oven to 325°F (163°C).
- Heat vegetable oil in a large Dutch oven over medium heat; add brisket and cook until browned on all sides, about 10 minutes.
- Transfer the brisket to a plate.
- Add chopped onion to the Dutch oven.
- Cover and cook until transparent, about 2 minutes.
- Stir in fresh thyme, bay leaf, and chicken broth.
- Bring the mixture to a boil, scraping browned bits from the bottom of the pan.
- Return the brisket to the Dutch oven.
- Cover with foil and bake for 2 hours and 15 minutes.
- Add small red potatoes and halved carrots; continue baking for 45 minutes until vegetables are tender.
- Transfer the brisket and vegetables to a serving plate and arrange vegetables around the meat.
- Skim fat from the juices in the Dutch oven.
- Add 1 tablespoon flour as a thickening agent; bring to a boil and pour sauce over the meat and vegetables.
Tips & Substitutions
For enhanced flavor, consider marinating the brisket for an additional 24 hours before cooking. You can substitute fresh thyme with dried thyme if necessary, using about a third of the amount. Additionally, if you prefer a sweeter profile, add a tablespoon of brown sugar to the spice mixture. Always ensure the brisket is at room temperature before browning for even cooking.
Serving Suggestions
Serve the roast brisket alongside the tender potatoes and carrots for a complete meal. A fresh side salad or steamed green beans pairs well to add a refreshing contrast. For a heartier option, consider serving with crusty bread or over creamy mashed potatoes. This dish is perfect for family gatherings or special occasions.
Storage & Reheating
Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the brisket in a covered dish with a splash of broth to maintain moisture, and warm it in a 300°F (150°C) oven until heated through, about 20-30 minutes. This helps to preserve the tenderness of the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Brisket Of Beef contains roughly 922 calories, with 14g protein, 109g carbohydrates, and 54g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (117% of the Daily Value), and potassium (66% of the Daily Value). Note that it is relatively high in sodium, at 1856mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use a chuck roast or round roast as alternatives to brisket. These cuts are also suitable for slow cooking and will yield tender results. However, be mindful that cooking times may vary slightly, so check for doneness with a meat thermometer.
How do I know when the brisket is done?
The brisket is best cooked to an internal temperature of 195-205°F (90-96°C) for optimal tenderness. Use a meat thermometer to check the temperature in the thickest part of the meat. Additionally, it should be fork-tender and easily pull apart when done.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, sear the brisket first and then add it along with the onions, broth, and vegetables to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).