brisket and potatoes

A slow-cooked, soul-warming recipe to make for the holidays or as a cold weekend project.

Brisket & Potatoes Recipe

When I was growing up, my mom would make brisket for every Jewish holiday without fail. Then, it wasn’t something I really got excited about (and honestly, it’s still not). But whenever she made it, the smells would waft through the house and just smelled so good. That part I did look forward to. For someone who doesn’t get excited about brisket, I have to say this recipe was pretty good, and my husband and I enjoyed the leftovers for lunch the next day. If you want a traditional Jewish meal that’s also delicious and will make your house smell welcoming and cozy, this is it. 

Ingredients for Brisket & Potatoes

  • 2.65 lbs. brisket

  • Salt
  • Pepper

  • 3 tablespoons olive oil

  • 2 onions, chopped

  • 4 carrots, trimmed and peeled

  • 4 celery stalks, trimmed

  • 1/4 cup tomato paste

  • 2 cups red wine

  • 10 garlic cloves

  • 1 tablespoon sweet paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried oregano

  • 2 cups vegetable broth

  • 4 Yukon gold potatoes

How to Make Brisket & Potatoes

  1. Trim the excess fat off the brisket (optional). Season liberally with salt and black pepper.
  2. Heat a large dutch oven over medium heat. Add the olive oil. Once the oil shimmers, add the brisket, fat side down. If you choose not to trim the fat, don't use oil for the sear. 
  3. Chop the onions, carrots, and celery to make the mirepoix. 
  4. Cook the brisket for 5 minutes on the fatty side, then turn it carefully and cook just until it browns, about 3 minutes. 
  5. Remove the brisket from the pan and pour out all but two tablespoons of the rendered fat.
  6. Place the pot back on the stove over medium heat. Add the mirepoix and cook for about 10 minutes.
  7. Add the garlic to the pot, then the tomato paste. Stir so everything gets evenly coated and the tomato paste begins to caramelize.
  8. Pour in the wine and stir again.
  9. Add the paprika, garlic powder, onion powder, and oregano.
  10. Pour in the vegetable broth and add the brisket back in, fat side up. Season with about 1/2 teaspoon salt.
  11. Preheat the oven to 250°F and cover the pot. Place the pot into the oven and cook for 4 hours.
  12. Remove the pot from the oven and take out the brisket. Blend everything in the pot with an immersion blender until smooth.
  13. Slice the brisket against the grain and return the brisket to the pot. Cut the potatoes in half lengthwise and then into thirds, then add them to the pot. 
  14. Place the Dutch oven back into the oven for another hour, until the potatoes are fork-tender. 
  15. To serve, slice the brisket against the grain and spoon the sauce over it. Serve with the potatoes.

What You’ll Need

We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.