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Traditional Brisket With Potatoes - A Cozy, Slow-Cooked Classic

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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 to 5 pounds beef brisket (first cut/flat preferred, well-trimmed but with a thin fat cap)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil (canola, grapeseed, or vegetable)
  • 3 large yellow onions, sliced
  • 5 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika (sweet)
  • 1 teaspoon dried thyme or 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup dry red wine (optional but recommended)
  • 3 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 pounds potatoes (Yukon Gold or small waxy potatoes), peeled if large and cut into 2-inch chunks
  • 3 large carrots, peeled and cut into 2-inch pieces (optional but classic)
  • 1 tablespoon cider vinegar or red wine vinegar (for brightness)
  • Fresh parsley, chopped, for serving

Method
 

  1. Prep and season: Pat the brisket dry and season all over with the salt and pepper. Let it sit at room temperature for 20–30 minutes while you prep the vegetables.
  2. Brown the brisket: Heat the oil in a large Dutch oven over medium-high heat. Sear the brisket, fat-side down first, until well browned, 5–7 minutes per side. Transfer to a plate.
  3. Build the flavor base: Lower heat to medium. Add onions with a pinch of salt, and cook until softened and lightly browned, about 8–10 minutes. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened.
  4. Season the braise: Add paprika, thyme, and bay leaves. Pour in the red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Add liquids: Stir in beef broth and Worcestershire sauce. Bring to a gentle simmer.
  6. Nestle and cover: Return the brisket to the pot, fat-side up, along with accumulated juices. Spoon some onions over the top. Cover tightly with a lid or foil.
  7. Slow braise: Transfer to a 325°F (165°C) oven. Cook for 2 hours.
  8. Add vegetables: Carefully remove the pot. Add potatoes and carrots, tucking them into the liquid around the brisket. If needed, add a little more broth to come about halfway up the meat.
  9. Braise until tender: Cover and return to the oven for 1–1½ hours more, or until the brisket is fork-tender and the potatoes are soft. Total time is usually 3–3½ hours, depending on thickness.
  10. Rest and slice: Transfer the brisket to a cutting board. Let rest 15–20 minutes. Skim excess fat from the sauce. Stir in the vinegar to brighten. Slice the brisket against the grain into ¼-inch slices.
  11. Serve: Arrange slices back into the pot or on a platter with potatoes, carrots, and onions. Spoon sauce over the top. Sprinkle with parsley and adjust seasoning with salt and pepper as needed.