Brisket Potato Recipe

Season and sear brisket

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika, and garlic powder and rub evenly over all sides of the brisket. Heat 2 tablespoons olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the brisket on all sides until well-browned, about 4–5 minutes per side. Transfer seared brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the same pan and cook, stirring, until softened and beginning to brown, about 5 minutes. Add smashed garlic and cook 30–45 seconds until fragrant.

Deglaze and braise

Pour in 2 cups beef broth, scraping up browned bits from the bottom of the pan with a wooden spoon. Stir in Worcestershire sauce and brown sugar. Return the brisket to the pan, nestling it into the liquid and onions. Add thyme sprigs and bay leaf. Bring the liquid to a low simmer on the stovetop.

Oven braise

Cover the skillet or Dutch oven with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until brisket is fork-tender, about 2 to 2.5 hours (depending on thickness). Check once at 90 minutes; if the liquid is low, add up to 1/2 cup more beef broth or water. When done, remove pan from oven and transfer brisket to a cutting board to rest 15 minutes; reserve pan juices and aromatics for gravy.

Cook potatoes

While the brisket is finishing its braise (during the last 30–40 minutes), place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain well in a colander.

Make mashed potatoes

Return drained potatoes to the hot pot to dry briefly over low heat for 1 minute. Add 3 tablespoons butter, 1 cup whole milk, and 2 tablespoons cream (if using). Mash to your desired texture with a potato masher or ricer. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Stir in chopped parsley. Keep warm until serving.

Optional roasted potato edges

If you prefer some roasted texture: toss 1 tablespoon olive oil with 1/2 of the cooked potato cubes on a rimmed baking sheet and roast in a 425°F (220°C) oven for 12–15 minutes until crisp-edged. Fold roasted pieces back into the mashed potatoes or serve alongside.

Separate fat and make slurry

Skim fat from the reserved pan juices, leaving about 1 to 2 tablespoons of fat in the pan. If you have a fat separator, use it to measure juices and fat. Spoon 1 tablespoon of fat back into the pan (or use butter if preferred). Sprinkle 1 tablespoon all-purpose flour over the fat and cook over medium heat, whisking, for 1–2 minutes to make a light roux without burning.

Finish gravy

Gradually whisk in 1 cup reserved pan juices. If pan juices are sparse, add up to 1/2 cup additional beef broth to reach about 1 to 1 1/2 cups liquid. Bring to a gentle simmer and cook until slightly thickened, 2–4 minutes. If lumps form, whisk a slurry of 2 tablespoons cold water and the flour until smooth and add gradually. Taste and season with salt and pepper as needed. Strain gravy through a fine mesh sieve into a small saucepan for a smooth finish, if desired, and keep warm.

Slice the rested brisket against the grain into 1/4-inch to 1/2-inch slices. Spoon a generous portion of mashed potatoes onto each plate, top with 2–3 slices of brisket, and ladle warm brisket gravy over the meat and potatoes. Garnish with a sprinkle of chopped parsley. Serve immediately.