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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
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.
