Fresh Beef Brisket With Browned Potatoes

READY IN: 3hrs 15mins
SERVES: 10-12




  • Preheat oven to 350 degrees F.
  • Sprinkle beef brisket with salt and pepper; place in large skillet.
  • Brown meat, on fat side only, over high heat.
  • While meat is browning, prepare vegetables: Slice onions very thin.
  • Pare carrots; cut carrots and celery in 1-inch pieces.
  • Pour boiling water over tomato in bowl; let stand several minutes.
  • Holding tomato on fork, peel skin with sharp knife.
  • Cut tomato in chunks.
  • When meat is well browned, remove it from skillet to a large Dutch oven.
  • Add onion to skillet; sauté until golden.
  • Spoon onion over meat; surround with carrot, celery, tomato.
  • Add 1 cup water.
  • Roast, covered, 2 1/2 to 3 hours, until meat is tender.
  • Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
  • Bring potatoes to boiling; boil gently, covered, 20 minutes.
  • Drain; cool.
  • Peel while warm, using a sharp knife.
  • Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
  • Melt butter in large skillet over moderate heat.
  • Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over—several minutes.
  • Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
  • Make gravy: Strain pan juices to remove vegetables.
  • Press vegetables through strainer.
  • Skim fat from pan juices.
  • In small bowl, combine flour with 1/4 cup water; stir until smooth.
  • Add to pan juices, along with pureed vegetables.
  • Bring to boiling, stirring until thickened.
  • Serve with brisket.
  • Serves 10 to 12.
  • McCall’s Cooking School.