Milk-Braised Brisket With Potato & Onion Recipe

Name: Milk-Braised Brisket With Potato & Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef brisket; 4 teaspoons kosher salt, plus more to taste; Freshly ground black pepper; 2 tablespoons unsalted butter; 2 medium yellow onions, thickly sliced (about 3 1/2 cups); 3 garlic cloves, smashed and peeled; 3 cups whole milk, plus more as needed (4 to 5 cups total); 2 dried bay leaves; 1 pound small, waxy, yellow potatoes, halved; Chopped flat-leaf parsley, dill, and chives, for serving; Prepared horseradish, for serving

Servings: persons

2 pounds beef brisket
4 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons unsalted butter
2 medium yellow onions, thickly sliced (about 3 1/2 cups)
3 garlic cloves, smashed and peeled
3 cups whole milk, plus more as needed (4 to 5 cups total)
2 dried bay leaves
1 pound small, waxy, yellow potatoes, halved
Chopped flat-leaf parsley, dill, and chives, for serving
Prepared horseradish, for serving

1
Add the brisket to a bowl. Season all over with the salt and black pepper. Cover and refrigerate for at least 6 hours or up to 2 days.
2
Preheat the oven to 325u00b0 F. Melt the butter in a 4-quart Dutch oven over medium-high heat. Add the brisket, fatty side down. Sear for 4 to 5 minutes, until deeply browned. Flip and sear the other side. Transfer the brisket to a plate. Add the onions and garlic to the pot. Season with salt and toss in the rendered beef fat. Return the brisket to the pan on top of the onion bed. Pour the milk all around. The brisket should look like an island, partly submerged but still peeking out. Add the bay leaves to the milk. Sprinkle salt everywhere. Bring the milk to a simmer, then cover and transfer to the oven.
3
Roast for 3 to 3 1/2 hours, until the meat is very tender.
4
Transfer the brisket to a plate and tent with foil. The sauce looks odd! Brown and clustery! That's just right. Add the potatoes and stir. If the mixture is dry, add enough milk to create a saucy bath-I started with 3/4 cup (remember, this will further reduce and become your gravy). Set on the stove over medium heat and bring to a simmer. Cover and cook until the potatoes are tender, 15 to 20 minutes.
5
Thickly slice the brisket against the grain and return to the pot. If there's not enough gravy for your liking, no worries, just add more milk and simmer until flavorful. Discard the bay leaves. Season with salt and pepper to taste.
6
Serve with fresh herbs and horseradish to pass around.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds beef brisket, 4 teaspoons kosher salt, plus more to taste, Freshly ground black pepper, 2 tablespoons unsalted butter, and more.

Yes, Milk-Braised Brisket With Potato & Onion 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.

Milk-Braised Brisket With Potato & Onion

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