Brisket and Mashed Potatoes
Slow-braised, melt-in-your-mouth beef brisket served over buttery, creamy mashed potatoes – the ultimate comforting dinner that feels like a warm hug on a plate.
Ingredients
- 3 lb beef brisket, trimmed
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 2 tbsp unsalted butter (for the brisket sauce)
- 3 lb russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter (for the mashed potatoes)
- 3/4 cup whole milk, warmed
- 1/3 cup sour cream
- 1 1/4 tsp kosher salt, for the potatoes
- 1/2 tsp freshly ground black pepper, for the potatoes
- 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Season the beef brisket on all sides with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until shimmering.
- Place the seasoned brisket into the hot pot and sear for about 4–5 minutes per side, until a deep brown crust forms; transfer the seared brisket to a plate and set aside.
- Reduce the heat to medium, add the sliced yellow onion to the same pot, and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it burn.
- Add the tomato paste to the pot and cook, stirring, for 1–2 minutes to lightly caramelize it and deepen its flavor.
- Pour in the beef broth, water, and Worcestershire sauce, stirring well and scraping up any browned bits from the bottom of the pot.
- Sprinkle in the dried thyme and dried rosemary, stir to combine, and bring the mixture to a gentle simmer.
- Return the seared brisket and any accumulated juices to the pot, nestling it into the onion and liquid mixture.
- Cover the pot with a tight-fitting lid, reduce the heat to low, and let the brisket simmer gently on the stovetop for about 3–3 1/2 hours, turning once or twice, until very tender and easy to pull apart with a fork.
- About 40 minutes before the brisket is finished, place the peeled and chunked russet potatoes into a large pot and cover with cold water by about 1 inch.
- Add a generous pinch of salt to the potato pot, bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
- Drain the potatoes well, return them to the warm pot, and let them sit for 1–2 minutes to allow excess moisture to evaporate.
- Add the unsalted butter for the mashed potatoes to the hot potatoes and mash until mostly smooth.
- Pour in the warmed whole milk and add the sour cream, then continue mashing or whipping until the potatoes are creamy and smooth.
- Season the mashed potatoes with the kosher salt for the potatoes and the freshly ground black pepper for the potatoes, tasting and adjusting if needed; cover to keep warm.
- Once the brisket is very tender, transfer it to a cutting board and loosely cover with foil to rest for 10–15 minutes.
- Bring the remaining cooking liquid and onions in the pot to a gentle simmer over medium heat and let it reduce for about 5–10 minutes to slightly thicken and concentrate in flavor.
- Stir the unsalted butter for the brisket sauce into the hot reduced liquid until melted and glossy, then taste and adjust seasoning if desired.
- Slice the rested brisket against the grain into thin slices, or gently pull it into large pieces if it is very tender.
- To serve, spoon a generous mound of mashed potatoes onto each plate, top with slices or pieces of brisket, and ladle some of the onion-rich sauce over the top.
- Garnish each serving with the chopped fresh parsley if using, and enjoy the brisket and mashed potatoes while hot.