Brisket With Vegetables Recipe

Name: Brisket With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brisket: approx. 7 lbs; 1st or center cut.; Vegetable Oil: 1/4 cup.; Chicken Stock: 3-4 cups; fresh (if packaged, use dark).; Sherry or Sherry Vinegar: 1 cup.; Carrots: 1 lb; sliced lengthwise approx. 2 inches.; Baby Potatoes: 1 lb; quartered.; Onion: 2 small; halved.; Celery: 2-3 stalks; sliced lengthwise approx 2 inches.; Garlic: 3-4 medium cloves; halved.; Kosher Salt: 2 tsp.; White Pepper: 2 tps.; Paprika: 1 TBL.

Servings: persons

Brisket: approx. 7 lbs; 1st or center cut.
Vegetable Oil: 1/4 cup.
Chicken Stock: 3-4 cups; fresh (if packaged, use dark).
Sherry or Sherry Vinegar: 1 cup.
Carrots: 1 lb; sliced lengthwise approx. 2 inches.
Baby Potatoes: 1 lb; quartered.
Onion: 2 small; halved.
Celery: 2-3 stalks; sliced lengthwise approx 2 inches.
Garlic: 3-4 medium cloves; halved.
Kosher Salt: 2 tsp.
White Pepper: 2 tps.
Paprika: 1 TBL.

1
Preheat oven to 350 degrees with rack placed in the middle.
2
On stove, preheat oil and garlic in heavy 3-4 inch deep metal roasting pan (can use glass if necessary).
3
Rub dry brisket with one tsp salt & one tsp pepper; brown over medium-high heat for 5-6 minutes per side (begin with fat side down). Meat can be cut into pieces either to fit pan or if different thicknesses.
4
Slowly add sherry (or sherry vinegar) to pan over medium-low and bring to slow boil.
5
Remove from heat; add stock; cover tightly with lid or foil; place in oven for two hours.
6
Add carrots, potatoes, onions, & celery; recover; continue cooking for 30-45 minutes (until tender to fork probe).
7
Remove pan from oven; cool to room temperature; refrigerate at least 12 hours.
8
Again, preheat oven to 350 degrees with rack placed in the middle.
9
Place meat on cutting board; remove fat from brisket; slice across grain to 1/4 inch thick.
10
Skim fat from juice and vegetables.
11
Return meat to pan; add remaining salt & pepper (to taste, if needed); add paprika; reheat thoroughly 30-40 minutes.
12
Serve on platter able to accommodate vegetables and juice.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Brisket: approx. 7 lbs; 1st or center cut., Vegetable Oil: 1/4 cup., Chicken Stock: 3-4 cups; fresh (if packaged, use dark)., Sherry or Sherry Vinegar: 1 cup., and more.

Yes, Brisket With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions