Beefed Up: Braised Beef Brisket with Mashed Potatoes and Roasted Vegetables
Servings: 6-8
Cooking Time: 3 hours 30 minutes
Difficulty Level: Medium
Description: A hearty, comforting dish that’s perfect for a special occasion or a cozy night in. The slow-cooked beef brisket is tender and flavorful, served with creamy mashed potatoes and a colorful medley of roasted vegetables.
Ingredients:
For the Braised Beef Brisket:
- 2 pounds beef brisket, trimmed of excess fat
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Mashed Potatoes:
- 4-5 large potatoes, peeled and chopped into 1-inch cubes
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
For the Roasted Vegetables:
- 2 large carrots, peeled and chopped into 1-inch pieces
- 2 large Brussels sprouts, trimmed and halved
- 2 large red bell peppers, seeded and chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 300°F (150°C).
- Season the beef brisket with salt, pepper, and paprika.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef brisket until browned on both sides, about 2-3 minutes per side. Remove the brisket from the pot and set it aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the beef broth, red wine, tomato paste, and thyme to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the beef brisket to the pot and bring the liquid to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the beef brisket for 3 hours, or until tender and easily shredded with a fork.
- While the brisket is cooking, prepare the mashed potatoes. Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the unsalted butter, heavy cream, salt, and pepper, and mash the potatoes with a potato masher or a fork until smooth and creamy.
- About 30 minutes before the brisket is done, prepare the roasted vegetables. Toss the chopped carrots, Brussels sprouts, and red bell peppers with olive oil, salt, and pepper on a large baking sheet. Roast in the oven until tender and caramelized, about 20-25 minutes.
- Remove the brisket from the pot and let it rest for 10-15 minutes before slicing it thinly against the grain.
- Serve the sliced brisket with the mashed potatoes and roasted vegetables.
Picture:
[Image description: A hearty, comforting dish with a slow-cooked beef brisket at the center. The brisket is sliced thinly and arranged on a platter with a scoop of creamy mashed potatoes and a colorful medley of roasted vegetables, including carrots, Brussels sprouts, and red bell peppers. The dish is garnished with fresh thyme and a sprinkle of paprika.]
Tips and Variations:
- Use a slow cooker: If you prefer, you can cook the beef brisket in a slow cooker on low for 8-10 hours.
- Add some acidity: A splash of red wine vinegar or a squeeze of fresh lemon juice can add brightness to the dish.
- Change up the vegetables: Feel free to substitute or add other vegetables, such as parsnips, sweet potatoes, or broccoli, to the roasted medley.
- Make it a one-pot meal: Cook the potatoes and vegetables in the same pot as the brisket, adding them to the pot during the last 30 minutes of cooking.
