Braised and Slow Roasted Beef Brisket

Nothing says comfort like beef brisket, slow roasted for hours until it's tender and juicy. The tempting aroma will fill your home and bring the family to the table ready for dinner.


  • 1 beef brisket (4 to 5 pounds)
  • Salt and ground black pepper
  • Flour for coating
  • 3 tablespoons vegetable oil
  • 3/4 pound small onions, trimmed, peeled, and quartered
  • 3/4 pound carrots, peeled and cut in 1-inch chunks
  • 4 ribs celery, cut in 1-inch slices
  • 3 cloves garlic, roughly chopped
  • 4 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 3/4 pound red potatoes, quartered (or halved if they are small)
  • 1/4 cup Kitchen Accomplice Beef Broth Concentrate or 1/2 cup Kitchen Accomplice Organic Beef Bone Broth Concentrate
  • 6 cups hot water


Preheat the oven to 350 degrees. 

Season the beef brisket with salt and pepper and coat it with flour, shaking off the excess. Heat the oil in a large, deep pan over medium heat. Brown the brisket lightly on all sides, for 5-8 minutes total time. Remove the meat and set it aside. 

Discard all but 1 tablespoon of fat from the pan. Add the onions, carrots, and celery to the pan and cook 4-5 minutes. Add the garlic and cook 2 minutes more, stirring occasionally. Stir in the tomato paste and thyme and cook 3 minutes. 

Add the Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, the water, and the potatoes, and return the meat to the pan. Bring the liquid to a simmer, cover the pan, and place it on the center rack of the oven. Braise the brisket and vegetables for 2 hours. 

Uncover the pan and cook 30 minutes longer, or until the brisket is fork tender. Remove the pan from the oven and let the brisket rest in the pan juices for 15 minutes. 

Transfer the brisket to a cutting board and slice it diagonally across the grain for optimal tenderness. Season the pan juices with salt and pepper as needed, and serve the brisket with some of the juices poured over the top and the rest passed at the table.

Serves 8 - 10.

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