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Easy Beef Brisket with Vegetables Recipe

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Easy Beef Brisket with Vegetables Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Brisket with baby red potatoes, carrots, onion, and garlic all cooked together in a cooking bag makes an easy, hearty meal with little clean-up. You may also use this method to cook the brisket alone, with no vegetables, but do spread the thin-sliced onions on top. The meat and gravy are wonderful with simple mashed potatoes.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 4 servings

Ingredients:

  • 1 large (turkey-size) oven cooking bag
  • 2 Tablespoons all-purpose flour
  • 3 to 4 pounds flat-cut beef brisket
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano, crushed between your palms
  • Kosher salt and freshly ground pepper to taste
  • 3 pounds baby red potatoes, peeled and left whole
  • 1 pound carrots, peeled and cut into 3-inch lengths
  • 8 ounces mushrooms, cleaned and halved
  • 1 head garlic, cloves separated and peeled
  • 1/2 large sweet onion, sliced thin
  • 1 package dry onion soup mix (Lipton brand recommended)
  • 1 package mushroom gravy mix (Knorr brand recommended)
  • 1 cup tomato juice
  • 1 cup water
  • Cooking spray (optional)

Preparation:

Preheat oven to 350 degrees F. Place flour in cooking bag and shake bag so that the flour reaches all parts of the inside. Place bag in a large roasting pan and spread the flour evenly over the bottom with your fingers.

Using the onion powder, garlic powder, oregano, salt, and pepper, season both sides of the brisket. Place brisket, fat-side up, in the cooking bag on top of the flour.

Spread potatoes, carrots, mushrooms, and whole garlic cloves evenly around the outside of the brisket inside the bag. You may wish to lightly spray the tops of the vegetables with cooking spray so they do not discolor. Spread the thin-sliced onions on top of the brisket.

In a mixing bowl, combine onion soup mix, gravy mix, tomato juice, and water until combined. Pour on top of brisket and vegetables. Seal the bag with the plastic tie provided. Cut 4 (1-inch) slits in the top of the bag for ventilation.

Bake at 350 degrees F. for 2-1/2 to 3 hours. Let rest for 15 minutes before slicing brisket. Slice brisket against the grain into thin slices. Serve with vegetables and natural gravy from the bag.

Yield: 4 servings
Easy Beef Brisket with Vegetables Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Recipe- A staple in my kitchen., Member sstoneglory

I have used a variation of this recipe about 10 times since 2007. I first made this brisket a few months before my grandpa passed. The second time I made it for his funeral and due to being out for an extended time, I cooked it on 300 for about 7 hrs--- it was so tender and delicious. The family loved it and it was so good I just wanted to smack myself. I now deliberately cook it longer and on a lower temp- sometimes I do it at 325 for 5 or six hrs. Be sure to spray the tops of the veggies with some Pam to lessen overbrowning them. All in all, I love this recipe and haven't had any complaints yet- works great for pot roasts too. I use potatoes, onions, carrots and green/yellow/orange peppers but use a Beef Roasting Rub for my spices. Before serving, I had some all purpose flour to the juices to turn it brown instead of red. It's a great gravy!

22 out of 22 people found this helpful.

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