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Savory Beef Brisket with Creamy Mashed Potatoes is the kind of dish that wraps you in warmth and comfort, perfect for family dinners or special gatherings. With tender, juicy brisket smothered in a rich sauce and paired with silky smooth mashed potatoes, this recipe is sure to satisfy your cravings and impress your guests.
Why You’ll Love This Recipe
This savory beef brisket paired with creamy mashed potatoes is a match made in comfort food heaven. It’s hearty, flavorful, and easy to prepare, making it ideal for both weeknight meals and weekend feasts. Plus, the leftovers (if there are any!) are just as delicious.
- Rich, savory flavors that comfort the soul.
- Tender brisket that melts in your mouth.
- Simple ingredients that create a gourmet experience.
- Perfectly creamy mashed potatoes to soak up every drop of sauce.
- Great for meal prepping and feeding a crowd.
Ingredients
- 3-4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/4 cup heavy cream
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
How to Make Savory Beef Brisket with Creamy Mashed Potatoes
- Preheat your oven to 300°F (150°C).
- Season the brisket with salt, pepper, garlic powder, and onion powder, rubbing the spices into the meat.
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
- Add the sliced onion and minced garlic to the skillet, sautéing until the onion is soft and translucent, about 5 minutes.
- Pour in the beef broth, Worcestershire sauce, and brown sugar, stirring to combine. Return the brisket to the skillet, cover tightly, and transfer to the preheated oven.
- Cook the brisket for 3-4 hours, or until it is fork-tender. Check occasionally, adding more broth if needed to keep the meat moist.
- While the brisket is cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter, milk, and heavy cream, mashing until smooth and creamy. Season with salt to taste.
- Once the brisket is done, remove it from the oven and let it rest for 15 minutes before slicing.
- Serve the sliced brisket with the creamy mashed potatoes, drizzling the pan sauce over the top.
Tips for the Best Results
- Make sure to sear the brisket well; this adds depth to the flavor.
- Let the brisket rest before slicing to retain its juices.
- Adjust the thickness of your mashed potatoes by varying the amount of milk you add.
Easy Variations
- Try adding fresh herbs like thyme or rosemary to the brisket for an aromatic twist.
- Swap in sweet potatoes for a different flavor in your mashed potatoes.
- For a spicy kick, add a dash of hot sauce to the sauce mixture or the mashed potatoes.
What to Serve With It
- Steamed green beans or roasted vegetables for a fresh side.
- A crisp salad with a tangy vinaigrette to balance the richness.
- Freshly baked bread to soak up the delicious sauce.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals.
Recipe Card
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 6 servings
Ingredients:
- 3-4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/4 cup heavy cream
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Season the brisket with salt, pepper, garlic powder, and onion powder, rubbing the spices into the meat.
3. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
4. Add the sliced onion and minced garlic to the skillet, sautéing until the onion is soft and translucent, about 5 minutes.
5. Pour in the beef broth, Worcestershire sauce, and brown sugar, stirring to combine. Return the brisket to the skillet, cover tightly, and transfer to the preheated oven.
6. Cook the brisket for 3-4 hours, or until it is fork-tender. Check occasionally, adding more broth if needed to keep the meat moist.
7. While the brisket is cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
8. Drain the potatoes and return them to the pot. Add the butter, milk, and heavy cream, mashing until smooth and creamy. Season with salt to taste.
9. Once the brisket is done, remove it from the oven and let it rest for 15 minutes before slicing.
10. Serve the sliced brisket with the creamy mashed potatoes, drizzling the pan sauce over the top.
Notes: Make sure to sear the brisket well; this adds depth to the flavor.
