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Brisket Casserole

This cozy brisket casserole bakes low and slow in a rich tomato-beef sauce with potatoes, carrots, onions, and cheese, creating a tender, hearty dish that’s perfect for sharing.
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Prep Time 30 minutes
Cook Time 3 hours
Servings 6
Calories 610 kcal

Ingredients
  

  • 2.5 lb beef brisket, trimmed and cut into 1.5-inch cubes
  • 1 tsp fine sea salt
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 4 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup low-sodium beef broth
  • 1 cup canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crumbled
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp chopped fresh parsley, for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). Lightly grease a large casserole dish (about 9x13 inches) and set it aside.
  • Pat the beef brisket cubes dry with paper towels. Season them evenly with the fine sea salt and freshly ground black pepper, tossing to coat all sides.
  • Heat the olive oil in a large heavy skillet over medium-high heat. When the oil is hot and shimmering, add about half of the brisket cubes in a single layer.
  • Sear the brisket cubes for 3 to 4 minutes per side, until well browned, then transfer them to the prepared casserole dish. Repeat with the remaining brisket cubes, adding a little more olive oil if needed.
  • Reduce the heat under the skillet to medium. Add the sliced yellow onion and cook, stirring often, for 4 to 5 minutes until softened and lightly golden.
  • Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.
  • Add the carrots and potatoes to the skillet and toss them with the onions and garlic for 2 to 3 minutes so they pick up some flavor and a light bit of color.
  • Pour in the beef broth and crushed tomatoes, then add the tomato paste, Worcestershire sauce, smoked paprika, dried thyme, and dried rosemary. Stir well to dissolve the tomato paste and combine everything into a smooth sauce.
  • Bring the mixture in the skillet to a gentle simmer, then taste and adjust seasoning with a small pinch of additional salt or pepper if desired.
  • Pour the hot vegetable and sauce mixture evenly over the seared brisket cubes in the casserole dish, using a spatula to spread the carrots and potatoes so they are mostly submerged in the liquid.
  • Cover the casserole dish tightly with a layer of foil, crimping the edges to seal in the steam and moisture.
  • Place the covered casserole dish in the preheated oven and bake for 2.5 to 3 hours, or until the brisket is very tender when pierced with a fork and the potatoes and carrots are soft.
  • Carefully remove the casserole dish from the oven and take off the foil. Gently stir to combine the brisket, vegetables, and sauce, being careful not to break up the potatoes too much.
  • Sprinkle the shredded sharp cheddar cheese evenly over the top of the hot casserole.
  • Return the uncovered casserole to the oven and bake for an additional 10 to 15 minutes, until the cheese is melted and lightly bubbly around the edges.
  • Remove the casserole from the oven and let it rest for 10 minutes to settle and thicken slightly.
  • Just before serving, sprinkle the chopped fresh parsley evenly over the top for a fresh, colorful finish, then spoon the brisket casserole into warm bowls or plates and serve.