Ingredients
4 lb. beef brisket
Kosher salt
Freshly ground black pepper
3 lb. baby potatoes, halved
Extra-virgin olive oil
3 c. low-sodium beef broth
Preparation
Step 1Preheat oven to 425°. Season brisket generously with salt and pepper on both sides. Step 2Place potatoes in a large roasting pan and drizzle with oil and season with salt and pepper. Place brisket on top of potatoes, fat side up. Step 3Roast until brisket develops a deeply golden brown crust on top and potatoes are cooked, about 1 hour and 15 minutes. Step 4Reduce oven to 300°. At this point, remove potatoes if roasted potatoes are desired, or leave in pan for stewed potatoes. Add broth to pan and season beef again with salt and pepper. Cover pan tightly with foil.Step 5Return to oven and continue cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes. Step 6Let rest for 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes.
What is beef brisket? Beef brisket is a large, tougher cut of meat that needs to be cooked low and slow: indirectly on the grill, in the slow-cooker, or in the oven (like we did here). This brisket benefits from a long cook time to get extra-tender and flavorful. If you’ve never made beef brisket before, this simple recipe will guide you through every step you need. How long does beef brisket take to cook? Our foolproof ratio is 18 minutes per pound. Ovens can vary, though, so to really be sure your brisket is cooked through and tender, check with a fork towards the end. Poke it into the middle—the fork should go through the meat easily, with no resistance. Top tips for cooking brisket: • Season early and season well. Go for kosher salt and freshly ground black pepper (no shakers here!) to maximize flavor. Take your brisket out of the fridge, season generously on all sides, and leave it out until it gets to room temperature to begin the tenderizing process. Think dry brine, but easier. • Choose the right roasting pan. Grab your largest, heaviest, high-sided pan. A disposable pan is okay if it’s all you’ve got, but a heavy duty one will ensure even cooking and caramelization. • Fat is your friend. Always roast fat-side-up. The fat acts as a self-baster, dripping onto the brisket itself and the potatoes, allowing everything to braise. You don’t want too much fat, though, or things could get greasy. If you have more than ⅛ inch of fat, trim it. What should I serve with brisket? Once you’ve made this main dish, your options are endlessly versatile. Serve it alongside tzimmes and garlic smashed potatoes for a complete Passover meal, or with your favorite BBQ sides. You can also use your beef brisket in our warm and comforting instant pot pho! Make it ahead of time. If you can, try to roast your brisket a day ahead of when you plan to serve it. After roasting, let it sit and cool slightly, then slice against the grain and place back into its juices. Letting it sit in that liquid allows the brisket to really soak up all those delicious flavors. Then, reheat at a low temperature before you’re ready to serve. What about leftovers? Leftover brisket can be stored in an air tight container in the fridge for up to 5 days and in the freezer for up to 3 months. Our favorite leftover recipe? A delicious breakfast hash with fried eggs is one of the best ways to get started in the morning. Have you made this yet? Let us know how it went in the comments below! Editor’s Note: We’ve retested and updated this recipe to reflect comments we received from readers.
