Dinner · Meat & Poultry Mains
Oven-Braised Beef Brisket with Potatoes
- Prep
- 10 minutes
- Cook
- 3 hours 45 minutes
- Rest
- 10 minutes
- Total
- 4 hours 5 minutes
- Serves
- 8 people
Bring it to the table
About this recipe.
Beef brisket browned in the oven, then covered and braised with broth and potatoes until tender.
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)
Let tenderness guide you
Brisket thickness varies. Check the covered pan toward the end of cooking, and allow more time if a fork still meets resistance. Rest the meat before cutting across its grain.
Adapted from Makinze Gore’s Beef Brisket at Delish.
The cooking plan
How to make Oven-Braised Beef Brisket with Potatoes.
- Heat oven to 425°F. Pat brisket dry and season on both sides with salt and pepper.
- 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.
- 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.
- 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.
- 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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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- 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
- 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
- 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.
- 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.
- 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
Tried this recipe?
Let us know how it was!A couple of useful answers.
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.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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