Oven-Braised Beef Brisket With Vegetables

Beef Brisket and Potatoes
Noel Barnhurst/Getty Images
Prep: 20 mins
Cook: 2 hrs 45 mins
Total: 3 hrs 5 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
612 Calories
34g Fat
19g Carbs
55g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 612
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 67%
Cholesterol 192mg 64%
Sodium 329mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 55g
Vitamin C 21mg 103%
Calcium 56mg 4%
Iron 5mg 29%
Potassium 1033mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy oven-braised beef brisket is baked to perfection with a variety of vegetables, including potatoes, celery, and carrots. The beef is simply seasoned with salt and pepper, along with tomatoes and onions, and some parsley.

Serve the tender beef brisket with the potatoes and vegetables.


  • 3 to 4 pounds beef brisket, not corned beef

  • 1/2 teaspoon coarsely ground black pepper

  • 1 teaspoon salt, divided

  • 3 large carrots, cut into pieces about 3 inches in length

  • 3 large stalks celery, cut into pieces about 3 inches in length

  • 1 large onion, sliced

  • 2 medium tomatoes, peeled, cored, and cut into 1 1/2-inch chunks, or 1 cup diced canned tomatoes

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons all-purpose flour

  • 6 medium red-skinned potatoes, about 1 1/2 pounds, quartered

Steps to Make It

  1. Preheat oven to 325 F.

  2. Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.

  3. Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.

  4. In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.

  5. Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.

  6. Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender.

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