Braised Brisket with New Potatoes and Vegetables

Braised Brisket with New Potatoes and Vegetables

Here is a recipe that I have been saving for Shabbat. But in that today is Rosh Kodesh (the new month) I thought, why wait? The brisket will melt in your mouth. You will want to do this over and over again. Enjoy.

Braised Brisket with New Potatoes and Vegetables


6 lbs. Kosher Brisket, slightly trimmed of fat
2 to 4 tbs. Peanut Oil, or more as needed
3 Carrots, peeled and sliced into 3/4-inch lengths
2 Red Onions, cut into quarters
2 Yellow Onions, cut into quarters
5 stalks Celery, cleaned and cut into 3 inch lengths
5 cloves Garlic, smashed
2 tbs. Honey
2 tbs. Dijon Mustard
½ cup Red Wine Vinegar
2 lbs. Mushrooms, whole, some halved a some quartered
3 lbs. New Potatoes, cleaned, skin on and quartered, cut in halves and some whole
4 tbs. fresh Horseradish, grated
2 quarts Kosher Beef Stock, or more as needed
2 Bay Leaves
6 sprigs thyme
½ bunch Parsley, roughly chopped
Kosher Salt and freshly Ground Black Pepper to taste


Preheat the oven to 250 degrees F.

Prepare the brisket with salt and pepper and a tablespoon or two of oil. Place the brisket in a large oven proof pan and place the brisket on the stove. Add a little extra oil if required and sear brisket on all sides over medium-high heat. Once the brisket has been seared remove the brisket and place in a temporary pan. Add the carrots, onions, celery, garlic, mushrooms and potatoes to the pan and cook for an additional 2 minutes. Seasoning as necessary.

In a bowl, stir together honey, mustard, vinegar, and horseradish. Add the mixture to the pan of vegetables, then cook another 3 minutes.

Return brisket to the pan, then add beef broth until the meat is covered. Add bay leaves, thyme, and parsley, then bring to a boil.

Cover the pan and transfer it to the oven, then bake for 5 ½ to six hours. Strain pan juice for gravy. Serve with a fresh salad, cooked potatoes, the cooked vegetables and some fresh bread for a complete meal. (I often add another green vegetable to this recipe.)

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.