Zucchini Ricotta Ravioli

Dinner · Vegetarian Mains

Zucchini Ricotta Ravioli

Tender zucchini ribbons wrap around a creamy ricotta filling, with marinara and mozzarella bringing everything together in the oven.
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Prep
30 minutes
Cook
30 minutes
Total
1 hour
Serves
4 servings

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About this recipe.

Thin zucchini ribbons folded around a ricotta filling and baked with marinara and mozzarella.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Extra-virgin olive oil (for baking dish)
  • 4 med Zucchini
  • 2 cups Ricotta
  • 1/2 cup Parmesan cheese (freshly grated (plus more for garnish))
  • 1 lg Egg (lightly beaten)
  • 1/4 cup Fresh basil (thinly sliced, divided)
  • 1 clove Garlic (minced)
  • Kosher Salt
  • Black pepper (freshly ground)
  • 2 cups Marinara sauce
  • 1/2 cup Mozzarella (shredded)

The cooking plan

How to make Zucchini Ricotta Ravioli.

  1. Heat oven to 375°F. Lightly oil a large baking dish. Use a vegetable peeler to make thin, flexible lengthwise zucchini ribbons; reserve seedy centers for another meal.
  2. Combine ricotta, Parmesan, beaten egg, half the basil and garlic. Season lightly with salt and pepper.
  3. Overlap two ribbons lengthwise, then cross with two more to make a plus sign. Put a small spoonful of filling at the center. Fold the ends over it and place seam-side down in the dish. Repeat without overfilling; the number of parcels depends on ribbon size.
  4. Spoon marinara around the parcels and scatter mozzarella over them. Bake approximately 25–30 minutes, until zucchini is tender and the egg-containing filling reaches 160°F. Allow longer if needed. Finish with remaining basil and extra Parmesan.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Zucchini Ricotta Ravioli

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Thin zucchini ribbons folded around a ricotta filling and baked with marinara and mozzarella.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Extra-virgin olive oil for baking dish
  •  
    4 med Zucchini
  •  
    2 cups Ricotta
  • ½ cup Parmesan cheese freshly grated (plus more for garnish)
  • 1 lg Egg lightly beaten
  • ¼ cup Fresh basil thinly sliced, divided
  • 1 clove Garlic minced
  • Kosher Salt
  • Black pepper freshly ground
  • 2 cups Marinara sauce
  •  
    ½ cup Mozzarella shredded

Equipment

Baking dish
Instant-read thermometer
Knife and cutting board
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 375°F. Lightly oil a large baking dish. Use a vegetable peeler to make thin, flexible lengthwise zucchini ribbons; reserve seedy centers for another meal.
  2. Combine ricotta, Parmesan, beaten egg, half the basil and garlic. Season lightly with salt and pepper.
  3. Overlap two ribbons lengthwise, then cross with two more to make a plus sign. Put a small spoonful of filling at the center. Fold the ends over it and place seam-side down in the dish. Repeat without overfilling; the number of parcels depends on ribbon size.
  4. Spoon marinara around the parcels and scatter mozzarella over them. Bake approximately 25–30 minutes, until zucchini is tender and the egg-containing filling reaches 160°F. Allow longer if needed. Finish with remaining basil and extra Parmesan.

Notes

Adapted from Delish’s Zucchini Ravioli. Corrected the imported dried basil to fresh basil and restored the missing baking range. Four servings and prep time are estimates. These parcels use zucchini rather than pasta. Refrigerate leftovers promptly and use within 3 days; reheat to 165°F. No nutrition or tested claims supplied.

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Cheese & Black Pepper Sweet Potato Noodles

Side Dishes

Cheese & Black Pepper Sweet Potato Noodles

Fresh sweet potato strands meet buttery black pepper and two savory cheeses. The vegetables keep a little bite, giving the dish its own texture.
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Prep
25 minutes
Cook
5 minutes
Total
30 minutes
Serves
2 servings

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About this recipe.

Spiralized fresh sweet potatoes tossed with butter, black pepper, Parmesan and Pecorino Romano.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Extra-virgin olive oil (divided)
  • 12 oz Spiralized sweet potatoes (sweet potato noodles) (fresh spiralized sweet potato, not dried starch noodles; trim to manageable lengths)
  • Kosher Salt (to taste; add after tasting the salty cheeses)
  • 1 tbsp Butter (unsalted)
  • 1 tsp Black pepper (freshly ground (plus more to taste))
  • 1/2 cup Parmesan cheese (finely shredded (about 1 oz), plus more for serving)
  • 1/2 cup Pecorino Romano cheese (finely shredded (about 1 oz))

The cooking plan

How to make Cheese & Black Pepper Sweet Potato Noodles.

  1. Have the spiralized sweet potato, finely grated cheeses and other ingredients ready before heating the pans.
  2. Warm half the oil in a nonstick skillet over medium-high heat. Toss the sweet potato strands until flexible but still holding their shape. Thin strands may take 2–3 minutes; thicker ones need longer. Add a small splash of water if needed to soften without scorching.
  3. In a second skillet over medium-low heat, warm butter and remaining oil with black pepper until fragrant. Turn heat off, add the sweet potato strands and gently fold in the cheeses. Loosen with a little warm water if needed.
  4. Taste before adding salt. Divide between two bowls and finish with extra Parmesan and pepper if desired. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cheese & Black Pepper Sweet Potato Noodles

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Spiralized fresh sweet potatoes tossed with butter, black pepper, Parmesan and Pecorino Romano.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tbsp Extra-virgin olive oil divided
  •  
    12 oz Spiralized sweet potatoes (sweet potato noodles) fresh spiralized sweet potato, not dried starch noodles; trim to manageable lengths
  • Kosher Salt to taste; add after tasting the salty cheeses
  • 1 tbsp Butter unsalted
  • 1 tsp Black pepper freshly ground (plus more to taste)
  • ½ cup Parmesan cheese finely shredded (about 1 oz), plus more for serving
  •  
    ½ cup Pecorino Romano cheese finely shredded (about 1 oz)

Equipment

Non-Stick Skillet
Saucepan
Saucepan
Knife and cutting board
Mixing Bowls (Set)
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Have the spiralized sweet potato, finely grated cheeses and other ingredients ready before heating the pans.
  2. Warm half the oil in a nonstick skillet over medium-high heat. Toss the sweet potato strands until flexible but still holding their shape. Thin strands may take 2–3 minutes; thicker ones need longer. Add a small splash of water if needed to soften without scorching.
  3. In a second skillet over medium-low heat, warm butter and remaining oil with black pepper until fragrant. Turn heat off, add the sweet potato strands and gently fold in the cheeses. Loosen with a little warm water if needed.
  4. Taste before adding salt. Divide between two bowls and finish with extra Parmesan and pepper if desired. Serve immediately.

Notes

Adapted from Taylor Ann Spencer’s Cacio E Pepe Sweet Potato Noodles at Delish. This recipe uses spiralized fresh vegetables, not sweet potato starch noodles. Salt is adjusted to taste because cheese and salt brands vary. Timing depends on strand thickness. No tested, nutrition or dietary claims supplied.

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Carrot & Date Tzimmes

Side Dishes

Carrot & Date Tzimmes

Orange juice, dates and a little honey give these carrots a sweet-savory glaze. Fresh parsley adds a bright finish.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 side servings

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About this recipe.

Carrots and dates gently cooked in orange juice, honey and warm seasoning until tender and lightly glazed.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup Orange juice
  • 1/2 cup Water (plus more as needed)
  • 1 tbsp Honey
  • 1 tbsp Brown sugar
  • 1 pinch Cinnamon (ground)
  • 1 pinch Kosher Salt
  • 1 pinch Black pepper (freshly ground)
  • 1 tbsp Butter
  • 1 1/4 lb Carrots (peeled and cut crosswise into 1/2″ rounds)
  • 4 lg Dates (pitted and quartered)
  • 1 tbsp Parsley (freshly chopped)
  • 1 pinch Sea salt (flaky)

The cooking plan

How to make Carrot & Date Tzimmes.

  1. Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
  2. Melt butter in a wide skillet over medium heat. Add carrots and dates, then pour in the juice mixture. Simmer, stirring occasionally, until carrots are tender. Add small splashes of water if the pan dries before they soften.
  3. When carrots are tender, let excess liquid reduce until it lightly coats them. Avoid scorching the sugars. Take off heat and finish with parsley and a little flaky salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Carrot & Date Tzimmes

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Carrots and dates gently cooked in orange juice, honey and warm seasoning until tender and lightly glazed.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 side servings
Course: Side Dish
Cuisine: Ashkenazi Jewish
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ¾ cup Orange juice
  • ½ cup Water plus more as needed
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp Honey
  • Moist light brown sugar in a white prep bowl1 tbsp Brown sugar
  •  
    1 pinch Cinnamon ground
  • 1 pinch Kosher Salt
  • 1 pinch Black pepper freshly ground
  • 1 tbsp Butter
  • 1 ¼ lb Carrots peeled and cut crosswise into 1/2" rounds
  •  
    4 lg Dates pitted and quartered
  • 1 tbsp Parsley freshly chopped
  • 1 pinch Sea salt flaky

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
  2. Melt butter in a wide skillet over medium heat. Add carrots and dates, then pour in the juice mixture. Simmer, stirring occasionally, until carrots are tender. Add small splashes of water if the pan dries before they soften.
  3. When carrots are tender, let excess liquid reduce until it lightly coats them. Avoid scorching the sugars. Take off heat and finish with parsley and a little flaky salt.

Notes

Adapted from Natasha Feldman’s Tzimmes at Delish. Imported “p” units mean a pinch. Cook until carrots are tender rather than relying on a short fixed time. This version contains butter and honey; no kosher, vegan or nutrition claims are made. Refrigerate promptly and use within 3 days; reheat thoroughly.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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One-Pot Cheesy Beef, Mushroom & Spinach Noodles

Dinner · Pasta Mains

One-Pot Cheesy Beef, Mushroom & Spinach Noodles

Savory mushrooms, ground beef and spinach meet wide egg noodles in a creamy two-cheese sauce. Everything cooks in the same pot.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 servings

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About this recipe.

Ground beef, mushrooms and spinach with wide egg noodles in a creamy mozzarella and Parmesan sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Butter ((or sub olive oil))
  • 8 oz Baby Bella Mushrooms (sliced)
  • 1/2 Yellow Onion (yellow; sliced)
  • 3 cloves Garlic (minced)
  • 1 lb Ground beef (lean (90% is good))
  • 5 oz Spinach (bag; chopped or leave as is)
  • 1 cup Milk (of choice (unsweetened almond milk is used in this recipe))
  • 4 cups Beef or chicken broth (low sodium; divided, start with 3 cups and add remaining as needed)
  • 10 oz Wide egg noodles (uncooked)
  • 1 cup Mozzarella cheese (shredded)
  • 1/2 cup Parmesan cheese
  • Salt (to taste)
  • Ground Black Pepper (freshly ground, to taste)

The cooking plan

How to make One-Pot Cheesy Beef, Mushroom & Spinach Noodles.

  1. Melt butter in a large heavy pot over medium-high heat. Cook mushrooms and onion until softened and lightly browned; add garlic toward the end. Transfer to a bowl.
  2. Break up beef in the same pot and cook thoroughly to 160°F. Drain excess fat if needed. Return vegetables and fold in spinach until wilted.
  3. Add milk, 3 cups broth and noodles. Bring to a gentle simmer, stirring often to prevent sticking. Cook until noodles are tender, following package timing as a guide. Add reserved broth a little at a time only if the pot becomes dry before the noodles are done.
  4. Leave enough liquid to coat the noodles without pooling heavily. Remove from heat and gently stir in both cheeses. Taste for salt and pepper. Serve promptly; the sauce thickens as it stands.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

One-Pot Cheesy Beef, Mushroom & Spinach Noodles

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Ground beef, mushrooms and spinach with wide egg noodles in a creamy mozzarella and Parmesan sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Butter (or sub olive oil)
  • 8 oz Baby Bella Mushrooms sliced
  • ½ Yellow Onion yellow; sliced
  • 3 cloves Garlic minced
  • 1 lb Ground beef lean (90% is good)
  • 5 oz Spinach bag; chopped or leave as is
  • 1 cup Milk of choice (unsweetened almond milk is used in this recipe)
  •  
    4 cups Beef or chicken broth low sodium; divided, start with 3 cups and add remaining as needed
  •  
    10 oz Wide egg noodles uncooked
  •  
    1 cup Mozzarella cheese shredded
  • ½ cup Parmesan cheese
  • Salt to taste
  • Ground Black Pepper freshly ground, to taste

Equipment

Large stockpot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt butter in a large heavy pot over medium-high heat. Cook mushrooms and onion until softened and lightly browned; add garlic toward the end. Transfer to a bowl.
  2. Break up beef in the same pot and cook thoroughly to 160°F. Drain excess fat if needed. Return vegetables and fold in spinach until wilted.
  3. Add milk, 3 cups broth and noodles. Bring to a gentle simmer, stirring often to prevent sticking. Cook until noodles are tender, following package timing as a guide. Add reserved broth a little at a time only if the pot becomes dry before the noodles are done.
  4. Leave enough liquid to coat the noodles without pooling heavily. Remove from heat and gently stir in both cheeses. Taste for salt and pepper. Serve promptly; the sauce thickens as it stands.

Notes

Adapted from Monique Volz’s One Pot Cheesy Mushroom Spinach Beef Pasta at Ambitious Kitchen. This version retains the imported 10 ounces of noodles; broth is added gradually to account for differences in noodle absorption. Refrigerate leftovers promptly and use within 3 days. Reheat to 165°F with a splash of water or milk. No nutrition or tested claims supplied.

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Cabbage Soup with Smoked Sausage & Corn

Dinner · Soup

Cabbage Soup with Smoked Sausage & Corn

Smoked sausage brings depth to this cabbage soup, while potatoes and corn make each bowl generous. A small splash of cream rounds out the broth.
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Prep
20 minutes
Cook
30 minutes
Total
50 minutes
Serves
6 servings

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About this recipe.

Cabbage, potatoes and corn simmered with smoked kielbasa, finished with a little cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 tbsp Olive or vegetable oil
  • 16 oz Smoked kielbasa (fully cooked; sliced 1/4 inch thick)
  • 1 tbsp Butter
  • 2 Carrots (peeled and thinly sliced)
  • 2 ears Corn on the cob (husked; cut into short rounds)
  • 1 med Yellow Onion (sweet; chopped)
  • 2 cloves Garlic (minced)
  • 1 Green cabbage head (small head, cored and chopped)
  • 14.5 oz Chicken broth (one 14.5-ounce can)
  • 1 1/2 cups Water
  • 1 Chicken bouillon cube
  • 2 med Potatoes (peeled and cut into 1/2″ cubes)
  • 1 tbsp Brown sugar (packed)
  • 1/2 tsp Black pepper
  • 1/4 tsp Caraway seeds (optional)
  • 1/4 tsp Thyme (dried)
  • 1/3 cup Heavy cream

The cooking plan

How to make Cabbage Soup with Smoked Sausage & Corn.

  1. Warm oil in a large Dutch oven over medium heat. Brown the sliced fully cooked sausage, then transfer to a plate.
  2. Add butter, carrot and onion to the pot. Stir until softened, then add garlic. Fold in cabbage in batches as it wilts.
  3. Add corn, potato, broth, water, bouillon and sugar. Bring to a simmer, cover and cook until the potato and cabbage are tender, checking after 15 minutes. Add a little water if needed.
  4. Return sausage to the pot with pepper, optional caraway and thyme. Stir in cream and heat gently until everything is hot. Taste before adding any salt. Serve corn rounds with the soup, warning diners about the inedible cobs.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cabbage Soup with Smoked Sausage & Corn

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Cabbage, potatoes and corn simmered with smoked kielbasa, finished with a little cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ½ tbsp Olive or vegetable oil
  •  
    16 oz Smoked kielbasa fully cooked; sliced 1/4 inch thick
  • 1 tbsp Butter
  • 2 Carrots peeled and thinly sliced
  •  
    2 ears Corn on the cob husked; cut into short rounds
  • 1 med Yellow Onion sweet; chopped
  • 2 cloves Garlic minced
  •  
    1 Green cabbage head small head, cored and chopped
  • 14.5 oz Chicken broth one 14.5-ounce can
  • 1 ½ cups Water
  •  
    1 Chicken bouillon cube
  • Whole yellow potatoes in a wooden bowl with sliced potatoes alongside2 med Potatoes peeled and cut into 1/2" cubes
  • Moist light brown sugar in a white prep bowl1 tbsp Brown sugar packed
  • ½ tsp Black pepper
  •  
    ¼ tsp Caraway seeds optional
  • ¼ tsp Thyme dried
  • ⅓ cup Heavy cream

Equipment

Large Dutch Oven
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm oil in a large Dutch oven over medium heat. Brown the sliced fully cooked sausage, then transfer to a plate.
  2. Add butter, carrot and onion to the pot. Stir until softened, then add garlic. Fold in cabbage in batches as it wilts.
  3. Add corn, potato, broth, water, bouillon and sugar. Bring to a simmer, cover and cook until the potato and cabbage are tender, checking after 15 minutes. Add a little water if needed.
  4. Return sausage to the pot with pepper, optional caraway and thyme. Stir in cream and heat gently until everything is hot. Taste before adding any salt. Serve corn rounds with the soup, warning diners about the inedible cobs.

Notes

Adapted from Christin Mahrlig’s Cabbage Soup with Smoked Sausage at Spicy Southern Kitchen, retaining the corn from this site’s imported version. Use fully cooked kielbasa. Six servings and timing are estimates. Refrigerate promptly in shallow containers and use within 3 days; reheat to 165°F. No nutrition claims supplied.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Oven-Braised Beef Brisket with Potatoes

Dinner · Meat & Poultry Mains

Oven-Braised Beef Brisket with Potatoes

A browned surface, a covered pan and a patient braise give this brisket its character. The potatoes stay in the broth for a soft, savory finish.
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Prep
10 minutes
Cook
3 hours 45 minutes
Rest
10 minutes
Total
4 hours 5 minutes
Serves
8 people

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About this recipe.

Beef brisket browned in the oven, then covered and braised with broth and potatoes until tender.

Oven-Braised Beef Brisket with Potatoes

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 lbs Beef brisket
  • Kosher Salt (to taste)
  • 3 lb Potatoes (baby; halved)
  • Olive oil (for drizzling over potatoes)
  • 3 cups Beef broth (low sodium)
  • Ground Black Pepper (to taste)

The cooking plan

How to make Oven-Braised Beef Brisket with Potatoes.

  1. Heat oven to 425°F. Pat brisket dry and season on both sides with salt and pepper.
  2. Toss potatoes with a drizzle of oil and seasoning in a large metal roasting pan. Set brisket over them with its fat side facing up.
  3. Roast uncovered until the surface is well browned, checking the potatoes as they soften, approximately 1 hour 15 minutes. This browning stage does not need to reach a particular internal temperature.
  4. Lower oven to 300°F. Pour broth carefully around the meat and seal the pan tightly with foil. Leave potatoes in the liquid for a soft braised finish.
  5. Continue cooking covered until a fork enters the thickest part with little resistance, starting to check after about 2 1/2 hours. Add a little hot water if the pan is drying out. Rest meat for 10 minutes, then cut across the grain. Serve with potatoes and pan juices.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Oven-Braised Beef Brisket with Potatoes

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Beef brisket browned in the oven, then covered and braised with broth and potatoes until tender.
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Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Rest 10 minutes
Total Time 4 hours 5 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 lbs Beef brisket
  • Kosher Salt to taste
  • Whole yellow potatoes in a wooden bowl with sliced potatoes alongside3 lb Potatoes baby; halved
  • Olive oil for drizzling over potatoes
  • 3 cups Beef broth low sodium
  • Ground Black Pepper to taste

Equipment

Roasting pan — equipment illustration
Roasting pan
Instant-read thermometer
Knife and cutting board
Mixing bowl
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 425°F. Pat brisket dry and season on both sides with salt and pepper.
    4 lbs Beef brisket, Kosher Salt, Ground Black Pepper
  2. Toss potatoes with a drizzle of oil and seasoning in a large metal roasting pan. Set brisket over them with its fat side facing up.
    3 lb Potatoes, Olive oil, Ground Black Pepper, Kosher Salt
  3. Roast uncovered until the surface is well browned, checking the potatoes as they soften, approximately 1 hour 15 minutes. This browning stage does not need to reach a particular internal temperature.
  4. Lower oven to 300°F. Pour broth carefully around the meat and seal the pan tightly with foil. Leave potatoes in the liquid for a soft braised finish.
  5. Continue cooking covered until a fork enters the thickest part with little resistance, starting to check after about 2 1/2 hours. Add a little hot water if the pan is drying out. Rest meat for 10 minutes, then cut across the grain. Serve with potatoes and pan juices.

Notes

Adapted from Makinze Gore’s Beef Brisket at Delish. Cooking time varies with the cut and thickness; tenderness determines when braising is complete. The original early-stage 190°F requirement was removed. Refrigerate leftovers promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims are supplied.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

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