Make tender slow-braised brisket with potatoes, carrots, and pearl onions in a savory garlic and onion broth for a comforting family dinner.
Rich, savory, and wonderfully comforting, this Tender Slow Braised Brisket Recipe with Potatoes, Carrots, and Pearl Onions features beef brisket cooked in a flavorful broth with garlic, French onion seasoning, and paprika. Rainbow carrots, mini potatoes, and pearl onions complete this hearty family meal.
The slow braising process softens the brisket while allowing the vegetables to absorb the seasoned cooking juices. A tightly covered roasting pan helps retain moisture, creating tender slices of beef and soft vegetables with plenty of savory broth for serving.
Perfect for Sunday suppers, holiday gatherings, and family celebrations, this oven-braised brisket requires relatively little hands-on preparation. Slicing the meat against the grain midway through cooking allows the slices to finish braising in the broth and makes the finished dish easy to arrange on a serving platter.
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F. Position an oven rack in the lower part of the oven, leaving enough room for the covered roasting pan.
Select a large oval roasting pan that will comfortably hold the brisket, vegetables, and stock.
Step 2: Prepare the Roasting Pan
Spread half of the Garlic Gold evenly across the bottom of the roasting pan. Place the brisket flat in the pan over the garlic mixture.
This base will combine with the vegetable stock and seasonings as the brisket cooks.
Step 3: Season the Brisket
Season the top of the brisket with a portion of the measured paprika and garlic salt. Carefully turn the brisket over and season the second side, reserving some of both seasonings for the vegetables.
Spread the remaining Garlic Gold over the brisket. Sprinkle the French onion mix evenly over the surface of the meat.
Step 4: Add the Vegetables
Arrange the rainbow baby carrots, mini potatoes, and peeled pearl onions around and over the brisket.
Sprinkle the vegetables with the remaining paprika and garlic salt. Pour the vegetable stock into the roasting pan around the meat and vegetables.
Step 5: Begin Braising
Cover the roasting pan tightly with its lid or heavy-duty aluminum foil. Place the pan on the lower oven rack and cook for approximately 4 hours.
Keep the pan covered during cooking to help retain the moisture needed for braising.
Step 6: Slice the Brisket
Carefully remove the roasting pan from the oven. Open the cover cautiously, directing the escaping steam away from your face and hands.
Transfer the brisket to a cutting board. Look for the direction of the meat’s fibers, then slice across them into thick slices. Cutting against the grain helps produce a more tender bite.
Step 7: Continue Cooking
Return the sliced brisket to the roasting pan, nestling the meat among the vegetables and into the cooking liquid.
Cover the pan tightly and return it to the oven. Continue cooking for approximately 4 additional hours, checking tenderness during this stage. The brisket is ready when the slices can be pierced easily with a fork and pulled apart with little resistance.
The total cooking time is approximately 8 hours, including both cooking stages. Finish cooking when the meat is tender, since the exact time will vary with the brisket’s thickness and size.
Step 8: Serve
Transfer the brisket slices to a large serving platter. Arrange the carrots, potatoes, and pearl onions around the beef.
Spoon the warm braising liquid over the meat and vegetables before serving. Serve any additional broth alongside the platter.
Notes
Divide the listed paprika and garlic salt between the two sides of the brisket and the vegetables. The ingredient amounts represent the total seasoning for the recipe.
The original recipe lists the vegetables by the bag without specifying package weights. Bag sizes vary, so choose a roasting pan with enough room for the ingredients and stock without overfilling.
The vegetables will become very soft during the long cooking time. Handle them gently when transferring them to the serving platter.
Keep the roasting pan tightly covered throughout both cooking stages. If additional liquid is needed, add more vegetable stock to maintain moisture.
Always slice the brisket against the grain. Cutting across the muscle fibers makes the finished slices easier to chew.
For an optional accompaniment, serve the brisket with a crisp green salad, green beans, or sautéed greens. The vegetables already included in the roasting pan make this a substantial meal on their own.
This brisket can be prepared a day ahead. Refrigerate the meat with its cooking liquid, then reheat it covered to help retain moisture.
Refrigerate leftovers promptly in airtight containers for up to 4 days. To reheat, place the brisket and vegetables in a covered baking dish with some of the braising liquid and warm in a 325°F oven until heated through.
Freeze leftover brisket with some of its cooking liquid for up to 3 months. Leftover meat can also be used in sandwiches, tacos, wraps, grain bowls, or hearty soups.
