Whether it’s inspired by St. Patrick’s Day or just a cool weather comfort food, you can’t beat simple and satisfying beef brisket and potatoes. Read on for an uncomplicated recipe with ingredients and flavor you’ll love!


  • 1 large (about 5 lbs) beef brisket, trimmed of all fat
  • 1 tbsp flour (use rice flour for gluten-free)
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 4 large white onions, peeled and sliced thickly
  • 3 tbsp tomato paste
  • sea salt
  • 4 cloves garlic, peeled and quartered
  • 2 cups favorite beef broth
  • 3 large carrots, peeled and trimmed about 2 inches long
  • 8 medium red potatoes, quartered
  • 1/4 cup chopped fresh parsley, for garnish


  1. Preheat the oven to 375°F.
  2.  Season the brisket lightly with salt and pepper to taste. Dust with flour.
  3. In a large Dutch oven (or large heavy pot with lid), heat oil over medium high heat.
  4. Add the brisket to the pot and brown on both sides (about 10-12 minutes).  Then remove and set aside.
  5. Next, add the onions, salt and pepper to the pot and cook until brown and soft, stirring constantly and scraping off the bits on the bottom of the pan. A wooden spoon is best.
  6. Return the brisket and its juices to the pot with the onions. Spread the tomato paste on the brisket.  Add salt and pepper to taste, then garlic, beef broth and carrots.
  7. Cover the pot, place in the oven and cook the brisket for about 1-1/2 hours.
  8. When cooking is complete, remove the brisket and place on cutting board.
  9. With a sharp knife, slice the meat into about 1/8-inch-thick slices.
  10. Return the slices back to the pot, keeping the brisket together as a whole as much as possible.
  11. Add potatoes and a little more salt and pepper.
  12. Cover the pot and return to the oven.
  13. Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked all the way through (about 1 1/2 hours). Check a few times while cooking and add more broth if needed.
  14. Serve on a platter with the carrots, onions, potatoes and some of the liquid and garnish along with fresh chopped parsley. Serve the remaining gravy on the side.  Enjoy!