Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Prep25 min
Cook260 min
Servings8
Serving size: 225 g
629cal
91gprotein
19gcarbs
22g
Ingredients
4.5 lb beef brisket (Flat cut preferred, trimmed with a 1/4-inch fat cap)
A classic Ashkenazi Jewish comfort food. This savory baked casserole features grated potatoes and onions, resulting in a dish that's wonderfully crispy on the outside and tender on the inside. Perfect for holidays or as a hearty side dish.
A colorful medley of carrots, parsnips, and sweet potatoes, roasted to tender, caramelized perfection. Lightly seasoned with aromatic herbs, this dish is a simple, healthy, and delicious side for any main course.
About Beef Brisket, Potato Kugel and Roasted Root Vegetables
Melt-in-mouth slow-cooked beef brisket with hearty potato kugel. A soul-satisfying dinner!
This jewish_american dish is perfect for dinner. With 1371.4899999999998 calories and 104.52g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 large yellow onion (Sliced)
6 count garlic clove (Smashed)
2 cup beef broth (Low sodium recommended)
0.25 cup Worcestershire sauce
1 tbsp liquid smoke (Optional, for a smokier flavor)
2 count bay leaf
Instructions
1
Prepare the Brisket
In a small bowl, combine the brown sugar, smoked paprika, black pepper, kosher salt, chili powder, garlic powder, onion powder, and cumin to create the dry rub.
Pat the brisket completely dry with paper towels. Generously coat the entire surface of the brisket with the dry rub, pressing it into the meat.
For best results, wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 4 hours or overnight. If short on time, let it sit at room temperature for 60 minutes.
2
Sear the Brisket
Preheat your oven to 325°F (160°C).
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the brisket in the pot, fat-side down, and sear for 4-5 minutes per side until a deep, brown crust forms. Do not overcrowd the pan. Sear all sides, including the edges.
Remove the seared brisket from the pot and set it aside on a plate.
3
Build the Braising Liquid
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 6-8 minutes until they soften and begin to caramelize.
Add the smashed garlic cloves and cook for another minute until fragrant.
Pour in the beef broth, Worcestershire sauce, and optional liquid smoke. Scrape the bottom of the pot with a wooden spoon to deglaze, releasing all the flavorful browned bits.
Bring the liquid to a steady simmer.
4
Slow-Cook in the Oven
Return the brisket to the pot, placing it fat-side up. Add the bay leaves to the liquid. The liquid should come about halfway up the sides of the brisket.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 4 to 5 hours. The brisket is done when it is fork-tender, meaning a fork or thermometer probe can slide into the thickest part with very little resistance. The target internal temperature is between 195-205°F (90-96°C).
5
Rest, Slice, and Serve
Carefully remove the brisket from the pot and place it on a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes. This step is crucial for a juicy result.
While the brisket rests, skim any excess fat from the surface of the braising liquid in the pot. Remove and discard the bay leaves. You can simmer the liquid to reduce it slightly for a more concentrated sauce.
Identify the direction of the muscle fibers (the grain) and slice the brisket against the grain into 1/4-inch thick slices.
Serve the sliced brisket warm, drizzled with the rich braising liquid from the pot.
489cal
11gprotein
62gcarbs
23gfat
Ingredients
5 lb Russet Potatoes (About 8-10 medium potatoes)
2 pcs Yellow Onion (Large)
4 pcs Large Eggs
0.5 cup Matzo Meal
1 tsp Baking Powder
0.75 cup Vegetable Oil (Divided into 1/4 cup and 1/2 cup)
2 tsp Kosher Salt
1 tsp Black Pepper (Freshly ground)
Instructions
1
Preheat Oven and Pan
Adjust an oven rack to the middle position and preheat to 375°F (190°C).
Pour 1/4 cup of the vegetable oil into a 9x13-inch glass or ceramic baking dish.
Place the dish in the oven while it preheats for at least 15 minutes. The oil must be shimmering hot before adding the batter.
2
Grate Potatoes and Onions
While the pan heats, peel the potatoes and onions.
Using the grating disk of a food processor or the large holes of a box grater, grate the potatoes and onions, alternating between them to help prevent the potatoes from browning.
3
Squeeze Out Excess Liquid
Transfer the grated mixture to a large bowl lined with a clean kitchen towel or several layers of cheesecloth.
Gather the cloth and twist it tightly over the sink, squeezing out as much liquid as physically possible. This step is absolutely critical for a crispy, non-soggy kugel.
4
Mix the Kugel Batter
In a large bowl, lightly beat the 4 eggs. Whisk in the remaining 1/2 cup of vegetable oil, matzo meal, baking powder, kosher salt, and black pepper.
Add the squeezed potato and onion mixture to the bowl.
Quickly mix with a spatula until everything is just combined. Do not overmix.
5
Bake the Kugel
Very carefully, remove the hot baking dish from the oven. The oil should be rippling.
Immediately pour the kugel batter into the hot oil. It will sizzle loudly around the edges. Be cautious of splattering.
Use a spatula to quickly and evenly spread the batter in the dish.
Bake for 75-90 minutes, until the top is a deep golden brown, the edges are dark and crispy, and a knife inserted into the center comes out clean.
6
Rest and Serve
Remove the kugel from the oven and let it rest in the pan for 10-15 minutes. This allows it to set, making it easier to slice.
Cut into squares and serve warm. It is traditionally served with applesauce or sour cream.
250 g Carrots (Peeled and chopped into 1-inch pieces)
250 g Parsnips (Peeled and chopped into 1-inch pieces)
300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
1 medium Red Onion (Peeled and cut into wedges)
4 cloves Garlic (Peeled and lightly smashed)
3 tbsp Olive Oil (Extra virgin recommended)
1 tsp Dried Thyme
1 tsp Dried Rosemary (Crushed slightly to release flavor)
1 tsp Sea Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2
Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.
3
Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.
4
Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.
5
Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.
