Grandmother's Braised Beef Brisket with Root Vegetables
Recipe GLPR75226c880d0df1
A rustic, deeply flavored braised beef brisket slow-cooked with fresh tomatoes, aromatic vegetables, and warm spices. The brisket becomes tender and succulent, infused with savory herbs while potatoes, carrots, and celery cook alongside, creating a complete, nourishing one-pot meal that feeds a crowd.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 pounds beef brisket
3 tablespoons olive oil
Salt to taste
Ground black pepper to taste
1 large yellow or white onion
4 celery stalks
3 tablespoons fresh minced garlic
3 ripe Roma tomatoes
3 bay leaves
3 tablespoons dried basil
1 tablespoon crushed dried red pepper flakes
2 tablespoons Gravy Master
3-4 medium-large Russet potatoes
1 pound carrots
2.5 quarts water
Directions
Pat the beef brisket dry with paper towels and season generously with salt and ground black pepper on all sides.
Heat olive oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Once shimmering, carefully place the brisket in the pot and sear for 4-5 minutes on each side until a deep golden-brown crust forms. Remove the brisket and set aside on a clean plate.
Dice the onion and roughly chop the celery stalks. Add both to the pot with the remaining oil and drippings. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Stir in the minced fresh garlic and cook for 1-2 minutes, stirring constantly, until the raw garlic smell subsides and the mixture becomes aromatic.
Chop the Roma tomatoes into chunks, discarding excess seeds if desired. Add them to the pot along with the bay leaves, dried basil, and crushed red pepper flakes. Stir well to combine.
Pour in the Gravy Master and stir to blend it evenly into the vegetable mixture. Return the seared brisket to the pot, nestling it among the vegetables.
Add the water to the pot, ensuring the liquid comes halfway to two-thirds up the sides of the brisket. Bring the liquid to a gentle simmer, then reduce heat to low, cover with a lid, and braise for 2 to 2.5 hours, turning the brisket every 30-40 minutes.
While the brisket braises, peel the Russet potatoes and cut them into large chunks (about 2-3 inches). Peel the carrots and cut them into thick rounds or chunks (about 1.5-2 inches).
After the brisket has braised for 2 to 2.5 hours and the meat is becoming very tender, add the potato and carrot pieces to the pot, distributing them around the brisket. Stir gently to incorporate them into the liquid.
Cover and continue braising for an additional 45 minutes to 1 hour, or until the potatoes and carrots are very tender and the brisket shreds easily with a fork, indicating it has reached a safe internal temperature of at least 145°F.
Remove the pot from heat. Lift the brisket onto a cutting board and allow it to rest for 5-10 minutes. Skim any excess fat from the surface of the braising liquid if desired, and taste the liquid, adjusting salt and pepper as needed.
Slice or shred the brisket into serving portions and return it to the pot, or divide meat and vegetables among serving bowls and ladle the rich braising liquid over top. Serve hot with the vegetables and flavorful broth.
