Oven-Braised Beef Brisket With Vegetables Recipe

Name: Oven-Braised Beef Brisket With Vegetables
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 10
Ingredients: 3-4 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 celery stalks (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 fresh chopped parsley; 2 tablespoons all-purpose flour; 6 medium potatoes (red-skinned quartered, about 1 1/2 pounds)

Prep: 20 mins

Cook: 2 hrs 45 mins

Total: 3 hrs 5 mins

Servings: 8 to 10 servings

23 ratings

Add a comment

Nutrition Facts (per serving)
612	Calories
34g	Fat
19g	Carbs
55g	Protein

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

Preheat oven to 325 F.
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.
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.
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.
Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
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.