Braised Brisket and Vegetables

Easy recipe with rich gravy. One pot.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1 tablespoon(s) Veg oil
  • 3 pound(s) Beef brisket
  • 1 teaspoon(s) Kosher salt
  • 1 teaspoon(s) Pepper
  • 1 pound(s) Carrots
  • 1 pound(s) Small red potatoes
  • 1 piece(s) Onions
  • 1/4 cup(s) Tomato paste
  • 5 cup(s) Low sodium chicken broth
  • 1/4 cup(s) Cider vinegar
  • 2 tablespoon(s) Worcestershire sauce


  1. Heat oven to 350. Heat the oil in a 5 to 6 quart Dutch oven over medium high heat. Season the meat with salt and pepper. Add the brisket to the Dutch oven and brown on all sides. Transfer to a plate.

  2. Add carrots, potatoes, onions and salt and pepper to the Dutch oven and cook, stirring occasionally until the vegetables start to soften, 5 to 7 minutes. Mix tomato paste with chicken broth. Add the broth, vinegar and Worcestershire sauce to the pot and stir to combine.

  3. Nestlé the brisket in the vegetables and bring to a boil. Cover and transfer to the oven. Cook until the brisket is tender 3 to 3 1/2 hours. Let rest for at least 10 minutes before eating.
March 2012

This recipe is a personal recipe added by Suzmoss and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Braised Brisket and Vegetables Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy