Beef Brisket with Roasted Vegetables


Main Dish
Beef Brisket with Roasted Vegetables

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    Here is a meal that is great for entertaining. The brisket and vegetables are made a day ahead, giving you more time to spend with your guests.

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    Servings and Ingredients

    Serves 5
    1 (2-1/2 -to 3-lb.) Hy-Vee Angus Reserve beef brisket flat
    1 tbsp. onion salt
    2 tsp. coarsely ground Hy-Vee black pepper
    1 tsp. Hy-Vee Worcestershire sauce
    1 (1.1-oz.) envelope Lipton Recipe Secrets beefy onion recipe soup & dip mix
    1 tsp. Hy-Vee instant beef bouillon
    1 medium white onion, cut into 8 wedges
    2 large carrots, peeled, cut into 3-in. long pieces and halved lengthwise
    6 B-size red potatoes
    2 large celery ribs, cut into 2-in.-long pieces
    Fresh thyme, for garnish

    Things To Grab

    • Sharp knife
    • Cutting board
    • Large shallow roasting pan
    • Foil
    • Plastic wrap
    • Large serving platter


    1. Preheat oven to 400 degrees. Trim brisket fat cap to 1/4-in. thickness. Place fat side up in a large shallow roasting pan. Season with onion salt, pepper and Worcestershire sauce. Roast, uncovered, for 35 to 40 minutes or until brisket begins to brown and shrinks slightly.

    2. Remove brisket from oven. Reduce oven temperature to 350 degrees.

    3. Sprinkle soup mix and beef bouillon on brisket. Pour in enough water to cover halfway up the sides of the brisket. Cover roasting pan with foil; roast for 1-1/2 to 1-3/4 hours or until brisket reaches at least 195 degrees. Check halfway through roasting and add additional water if needed.

    4. Place onion, carrots and potatoes in the liquid around brisket in roasting pan. Roast, covered, for 45 to 60 minutes more or until brisket reaches 205 degrees and vegetables are tender. Remove from oven; uncover and slightly cool brisket and vegetables in cooking liquid.

    5. Remove brisket from roasting pan and wrap tightly in plastic wrap, then wrap in foil. Place vegetables and cooking liquid into separate containers; cover and refrigerate brisket, vegetables and cooking liquid overnight.

    6. To serve, preheat oven to 300 degrees. Cut brisket across the grain into 1/4-in. slices. Cut large potatoes in half, if desired. Place brisket and vegetables in roasting pan.

    7. Remove and discard fat from top of cooking liquid. Add 2 cups cooking liquid to roasting pan. Cover with foil; bake for 45 to 50 minutes or until heated through. Arrange brisket and vegetables on a large serving platter. Garnish with thyme, if desired. Serve with warmed cooking liquid.

    Nutrition facts


    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 115mg
    • Sodium: 1920mg
    • Total Carbohydrates: 33g
    • Protein: 34g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 0%
    Potassium 25%

    Recipe Source:

    Iowa Historical Jewish Society