Slow-Baked Beef Brisket on Potato Mash and Covered With Gravy Recipe

Introduction to Slow Baked Beef Brisket on Potato Mash and Covered With Gravy Recipe

The technique of slow cooking, where patience turns challenging meat cuts into delectable works of art, has always fascinated me. One such culinary delight is slow-baked beef brisket, a dish that boasts a rich history of Southern American barbecue. 

The recipe I’m about to share takes this tradition and adds a twist by serving it atop a velvety bed of potato mash and drizzled with mouthwatering gravy. It’s a dish that blends the hearty flavors of beef with the comfort of mashed potatoes, making it a favorite in my household.

Why I Love This Recipe and Why You Will Too

What’s not to love about this recipe? Firstly, the preparation is relatively simple, and the oven does most of the work, allowing you to go about your day as it fills your home with tantalizing aromas. 

Secondly, the result is a tender, flavorful beef brisket that practically melts in your mouth, thanks to hours of slow roasting. But the real magic happens when you combine it with the creamy potato mash and rich gravy. The contrast of textures and the harmony of flavors make each bite an absolute delight. Whether it’s a special occasion or just a desire to impress your dinner guests, this dish is a winner.

Key Ingredients You’ll Need

For the Beef Brisket:

• 4-5 pounds beef brisket
• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

For the Potato Mash:

• 4-5 large potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste

For the Gravy:

• 2 cups beef drippings from the roasting pan
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Instructions

Preparing the Beef Brisket:

1. Preheat your oven to 300°F (150°C).
2. Season the beef brisket generously with salt and pepper.
3. Sear the brisket on all sides until it’s nicely browned, about 5 minutes per side.
4. Remove the brisket from the pot and set it aside.
5. In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent, about 5 minutes.
6. Return the brisket to the pot, then add the beef broth, red wine (if using), rosemary, and thyme sprigs.
7. Cover the pot with a lid or tightly with aluminum foil.
8. Place it in the preheated oven and bake for 4-5 hours, or until the brisket is fork-tender.

Making the Potato Mash:

1. While the brisket is baking, peel and chop the potatoes.
2. Place the potatoes in a large pot of salted boiling water and cook until they are fork-tender, about 15–20 minutes.
3. Drain the potatoes and return them to the pot.
4. Add the heavy cream and butter, then mash the potatoes until smooth.
5. Season with salt and pepper to taste. Keep warm.

Preparing the Gravy:

1. Once the brisket is done, remove it from the oven and transfer it to a cutting board. Tent it with aluminum foil to keep it warm.
2. Skim off any excess fat from the pan drippings.
3. In a saucepan over medium heat, whisk together the flour and the beef drippings to create a roux.
4. Cook the roux, stirring constantly, until it turns a golden brown color, about 5 minutes.
5. Gradually add water or additional beef broth to the roux, whisking continuously until the gravy thickens.
6. Season with salt and pepper to taste.

Serving Suggestions

To serve, slice the beef brisket against the grain into thick or thin slices, according to your preferences. Place them on a plate alongside a generous helping of the creamy potato mash, and don’t forget to ladle the rich, flavorful gravy over the top. It’s a dish that’s best enjoyed with loved ones, savoring every bite of this comfort food masterpiece.

Slow-Baked Beef Brisket on Potato Mash and Covered With Gravy Recipe

This recipe guides you through crafting a sumptuous Slow Baked Beef Brisket, tender and flavorful, served atop a creamy potato mash, and generously draped with luscious gravy. Perfect for a special occasion or when you want to impress your dinner guests.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 550 kcal

Equipment

• Oven
• Roasting pan with a lid or heavy-duty aluminum foil
• Meat thermometer
• Large pot for boiling potatoes
• Potato masher
• Saucepan for gravy

Ingredients

  

For the Beef Brisket:

• 4-5 pounds beef brisket
• 2 tablespoons olive oil
• 2 onions thinly sliced
• 4 cloves garlic minced
• 2 cups beef broth
• 1 cup red wine optional
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

For the Potato Mash:

• 4-5 large potatoes peeled and cut into chunks
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste

For the Gravy:

• 2 cups beef drippings from the roasting pan
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Instructions

 

Preparing the Beef Brisket:

• Preheat your oven to 300°F (150°C).
• Season the beef brisket generously with salt and pepper.
• In a large ovenproof pot or roasting pan, heat the olive oil over medium-high heat.
• Sear the brisket on all sides until it’s nicely browned, about 5 minutes per side.
• Remove the brisket from the pot and set it aside.
• In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent, about 5 minutes.
• Return the brisket to the pot, then add the beef broth, red wine (if using), rosemary, and thyme sprigs.
• Cover the pot with a lid or tightly with aluminum foil.
• Place it in the preheated oven and bake for 4-5 hours, or until the brisket is fork-tender. Baste it occasionally with the pan juices.

Making the Potato Mash:

• While the brisket is baking, peel and chop the potatoes.
• Place the potatoes in a large pot of salted boiling water and cook until they are fork-tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot.
• Add the heavy cream and butter, then mash the potatoes until smooth.
• Season with salt and pepper to taste. Keep warm.

Preparing the Gravy:

• Once the brisket is done, remove it from the oven and transfer it to a cutting board. Tent it with aluminum foil to keep it warm.
• Skim off any excess fat from the pan drippings.
• In a saucepan over medium heat, whisk together the flour and the beef drippings to create a roux.
• Cook the roux, stirring constantly, until it turns a golden brown color, about 5 minutes.
• Gradually add water or additional beef broth to the roux, whisking continuously until the gravy thickens.
• Season with salt and pepper to taste.

Serving:

• Slice the beef brisket against the grain into thin or thick slices based on your likes.
• Serve the brisket on a bed of the creamy potato mash and ladle the rich gravy over the top.

Notes

Tips:

• For extra flavor, marinate the brisket in the refrigerator with your favorite spices and seasonings for 12-24 hours before cooking.
• Make sure to let the brisket rest for 10-15 minutes after removing it from the oven before slicing.
• If you’re short on time, you can use a slow cooker instead of the oven for cooking the brisket.

Nutrition (per serving):

• Calories: 550
• Protein: 35g
• Carbohydrates: 40g
• Fat: 27g
• Fiber: 4g

Keyword beef, beef brisket

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