Brisket with Root Vegetables
Tender slow-cooked brisket with carrots, potatoes, and parsnips in a rich savory sauce.
20 mins
Prep Time
4 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef brisket
- 4 large carrots
- 3 parsnips
- 6 medium potatoes
- 2 onions
- 4 cloves garlic
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Pat the brisket dry with paper towels and season generously with salt, pepper, and smoked paprika on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes per side until deeply browned. Remove and set aside.
In the same pot, add chopped onions and minced garlic. Cook for 3 minutes until softened. Stir in tomato paste and cook for 1 minute.
Add beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Return the brisket to the pot along with any accumulated juices.
Cover and transfer to the oven. Cook for 3 hours. Meanwhile, peel and chop carrots, parsnips, and potatoes into large chunks.
After 3 hours, add the chopped vegetables around the brisket. Sprinkle with thyme. Cover and continue cooking for 1 more hour until meat and vegetables are tender.
Remove from oven. Let the brisket rest for 15 minutes before slicing against the grain. Serve with vegetables and pan juices.
Chef's Tips
- Brisket Selection: Choose a brisket with good marbling for maximum tenderness and flavor.
- Searing Tip: Don't skip searing - it creates flavorful fond that enhances the sauce.
- Vegetable Size: Cut vegetables into large chunks so they don't overcook during the long braise.
- Make Ahead: Brisket tastes even better the next day as flavors continue to develop.
- Slicing: Always slice brisket against the grain for the most tender results.
- Storage: Store leftovers in the cooking liquid to keep the meat moist when reheating.
