Best Beef Brisket with Vegetables Recipe
A beef brisket with vegetables is a hearty and comforting dish that’s perfect for family dinners, meal prep, or special occasions. This slow-cooked meal is full of rich flavors and tender textures, making it a timeless favorite.
Equipment
- Dutch oven or slow cooker
- Large skillet (if searing the brisket)
- Tongs
- Cutting board and knife
- Serving platter
Ingredients
- For the Beef Brisket:
- 3-4 pounds beef brisket
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- For the Vegetables:
- 4 medium carrots peeled and cut into chunks
- 3 medium potatoes quartered
- 2 celery stalks sliced
- 1 large onion quartered
- 4 garlic cloves minced
- For the Sauce:
- 2 cups beef broth
- 1 cup red wine optional, or substitute with more broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Brisket:
- Season the brisket with salt, pepper, garlic powder, and smoked paprika on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side.
- Arrange the Vegetables:
- Place the carrots, potatoes, celery, and onion in the bottom of a Dutch oven or slow cooker. Add the minced garlic.
- Add the Brisket and Sauce:
- Lay the seared brisket on top of the vegetables.
- In a bowl, mix the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Pour the mixture over the brisket and vegetables.
- Cook the Brisket:
- In a Dutch Oven: Cover and bake at 325°F (165°C) for 3-4 hours, until the brisket is fork-tender.
- In a Slow Cooker: Cook on low for 8-10 hours or high for 4-6 hours.
- Rest and Serve:
- Remove the brisket and let it rest for 10-15 minutes before slicing.
- Serve with the vegetables and spoon the sauce over the top.