Easy Brisket for Holidays or Anyday
Transform your next celebration—or a cozy weeknight dinner—into something truly special with this "Easy Brisket for Holidays or Anyday" recipe. Perfectly seasoned with a savory blend of kosher salt, smoked paprika, and garlic powder, this tender beef brisket is slow-roasted alongside hearty potatoes, carrots, and a rich tomato-infused beef broth. The brisket’s golden sear locks in flavor, while hours of oven-braising create melt-in-your-mouth perfection that's as satisfying as it is simple. Whether it’s a festive family gathering or just an everyday indulgence, this one-pot dish, complete with flavorful pan juices, is guaranteed to impress. Plus, it's easy to prepare ahead, making it an ideal stress-free main course for any occasion.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 4 medium Carrots, peeled and cut into chunks
- 6 small Potatoes, quartered
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the brisket, ensuring a thin layer remains to keep the meat moist.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika.
Rub the spice mixture evenly over both sides of the brisket.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the brisket for 3-4 minutes per side until browned. Remove the brisket and set it aside.
In the same skillet, add the sliced onion and sauté for 3-4 minutes until softened.
Stir in the tomato paste and cook for about 1 minute to deepen the flavor.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
Return the brisket to the skillet, fat-side up, ensuring it is partially submerged in the liquid.
Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
Bake for 3 hours, then add the carrots and potatoes around the brisket.
Re-cover the skillet and continue cooking for an additional 2 hours, or until the brisket is tender and easily pulls apart with a fork.
Remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain.
Serve the brisket with the roasted vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
5362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10462 mg | 455% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 29.4 g | ||
| Protein | 556.2 g | 1112% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 515 mg | 40% | |
| Iron | 59.7 mg | 332% | |
| Potassium | 10653 mg | 227% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
