Braised Brisket with Roasted Yukon Potatoes & Garlic Green Beans
A complete meal that absolutely everyone will love. Classic flavors, classic ingredients, and just plain perfection.
Ingredients
Brisket
- 1 onion
- 1 carrot
- 1/2 bunch celery
- brisket
- 4 bay leaves
- 10 cloves garlic
- 3 cups red wine
- 1 Tbsp whole grain mustard
Potatoes
- 1 pound Yukon potatoes
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Garlic Green Beans
- 1 pound green beans
- 2 Tbsp olive oil
- 2 Tbsp chopped garlic
- 1/2 tsp salt
- 1 Tbsp torn basil leaves
- 2 Tbsp vinegar of your choice
Instructions
Brisket
- Cut brisket into pieces that will fit in a deep oven-safe dish, Instantpot crockpot. Season liberally with salt & pepper, sear both sides on high heat and remove.
- Add in onion, carrot & celery. Cook until soft.
- Add brisket back to pot plus garlic & bay leaves. (This is a great time to throw in any veggies or herbs about to be thrown away. Mature veggies are the best for slow cooking).
- Add red wine & mustard. Add water to cover meat.
- Cook at 325° for 3 hours in the oven, 275° for 6 hours in the Crockpot, or 40 minutes on high in the Instantpot.
Potatoes
- Cut potatoes into same size, wedge shaped pieces, toss with olive oil & seasonings. Roast 375° for 20 minutes, until soft.
Garlic Green Beans
- Sauté green beans in olive oil on high heat. When beans are tender & slightly browned, add the rest of the ingredients.
- Cook until the liquid has evaporated.
Plate
- Add potatoes, green beans, brisket together. Pour over some fo the braising liquid. Enjoy with crusty bread!
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