Beef Brisket
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Our secret to the best tender beef brisket? Keep it simple, and cook it low and slow in the oven.
Ingredients
Instructions
Preheat oven to 425°. Generously season brisket with salt and pepper on both sides.
Place potatoes in a large roasting pan and drizzle with oil; season with salt and pepper. Place brisket on top of potatoes, fat side up.
Roast brisket until a deeply golden brown crust forms on top and potatoes are cooked through, about 1 hour and 15 minutes.
Reduce oven temperature to 300°. At this point, remove potatoes if roasted potatoes are desired, or leave in pan for stewed potatoes. Add broth to pan; season beef again with salt and pepper. Tightly cover pan with foil.
Return to oven and continue to bake until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours and 30 minutes.
Let rest 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes alongside.
Nutrition
- Calories
- 831 Calories
- Fat Content
- 57 g
- Saturated Fat Content
- 21 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 213 mg
- Sodium Content
- 1151 mg
- Carbohydrate Content
- 28 g
- Fiber Content
- 4 g
- Sugar Content
- 2 g
- Protein Content
- 46 g
