Go Back
Slow Baked Beef Brisket Placed on a Bed of Potato Mash and Covered With Gravy

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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