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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.
Print Recipe
Course Dinner
Cuisine American

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!
Keyword carrots, celery, garlic, green beans, potatoes
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