Beef Brisket + bonus sides for St. Patty's Day theme


7 lbs beef brisket

2 tsp kosher salt

20 grinds black pepper 

1 tsp onion powder

1/2 cup extra virgin olive oil 

4 cups beef broth 



Heat oven to 325 F. Add salt, pepper and onion powder to both sides of the brisket. Add oil to a large pot/pan and sear brisket over high heat on both sides until browned nicely. Grab a 9x13 or 10x16 casserole dish and add brisket. Pour broth over brisket and into the casserole dish. Cover tightly with 2 pieces of aluminum foil and cook in the middle of oven for 3 hours. My brisket’s temp was 175 F at 3 hours. When ready to serve, slice into 1/4 inch slices and save broth for meat and mashed potatoes.


BONUS RECIPES for full St. Patty's Day theme!

Mashed Potatoes 


5 lbs red potatoes, mostly peeled and cut into large/even sized chunks

2 sticks of butter 

Enough milk to make a nice mashed potato (start with 3/4 cup)

Kosher salt and pepper to taste (start with 1 tsp salt and 5 grinds of pepper)



Add potatoes and water to a large pot and bring to a boil. Cook until potatoes are tender. Drain potatoes. Add potatoes back to pot with butter and put the lid on for 5 minutes while butter melts a bit. Add milk, salt and pepper and mash with potato masher. Then get in there with a hand mixer and mix until potatoes are smooth. Keep lid on until ready to serve. Be sure to serve with beef gravy (we like to make a pool in our mashed potatoes!)


Buttered Cabbage


2 heads of green cabbage, sliced into 1 inch x 2-3 inch pieces, core removed 

1 stick butter 

Kosher salt and pepper to taste (start with 1 tsp salt and a few grinds of pepper)


Add butter to pot with cabbage, salt and pepper. Cook over medium-high heat until cabbage is tender, but not overcooked! Stir occasionally. Super important NOT to overcook your cabbage. 


Pan Seared Carrots


2 lbs carrots, peeled and sliced into 1/2 inch slices on the diagonal 

1/2 stick butter

Kosher salt and pepper to taste


Add carrots, butter, salt and pepper to a large pan over medium heat. Add lid and cook until just tender. Stir occasionally and do not overcook. 


Horseradish Cream Sauce


1 TBS prepared horseradish 

1/2 cup sour cream

1/2 cup mayo

1 TBS grainy mustard

1 TBS dijon

Pinch of salt

Few grinds of pepper 

1 TBS chopped fresh parsley 


Mix all ingredients in a small bowl. Serve over beef brisket.

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