Brisket & Baked Potatoes: A Match Made in Dinner Heaven!
Bored with the traditional baked potato side dish?
Why not revolutionize your meal by turning that humble spud into a mouthwatering centerpiece with this elevated Baked Potatoes Brisket recipe!
Perfectly cooked baked potatoes meet succulent, slow-roasted brisket to create a harmonious combination that’s not just satisfying but deeply fulfilling.
The secret to transforming the ordinary into extraordinary lies in the preparation and pairing of high-quality ingredients. Imagine the fluffy interior of a freshly baked potato, its steaming, tender flesh ready to absorb flavors. Now, top it with a generous helping of richly marinated brisket that has been meticulously cooked to tender perfection.
But why stop there? Enhance your dish further with a dollop of sour cream, a drizzle of BBQ sauce, and a scattering of freshly chopped chives or green onions. The creamy coolness of the sour cream balances the robust flavors of the meat. The chives add a pop of color and a hint of freshness, bringing a new level of depth to your palate.
Whether you’re looking to impress guests or simply treat yourself to an extraordinary meal, this Baked Potatoes Brisket recipe elevates the classic baked potato from a mere sidekick to the star of the show. It’s the perfect dish for those wanting to indulge in the comfort of home-cooked flavors while adding a touch of gourmet flair to their dining experience.
Baked Potatoes Brisket Recipe
Ingredients
- 2 lbs beef brisket
- 4 lg baking potatoes
- 1/4 cup olive oil
- 2 tsp kosher salt
- 2 tsp cracked black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
- 1/2 cup BBQ sauce
- fresh chives for garnish
- sour cream (optional)
Instructions
Prepare the Brisket:
- Preheat oven to 300 degrees.
- In a small bowl, mix together 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and the smoked paprika.
- Rub the seasoning mixture all over the brisket.
Sear the Brisket:
- Heat 2 tbsp of olive oil in a large oven-proof skillet over high heat.
- Sear the brisket on all sides until it develops a nice crust, about 3-4 minutes per side.
- Remove the brisket and set it aside.
Prepare the Veggies:
- In the same skillet, reduce the heat to medium.
- Add the sliced onions and minced garlic, sauteing until the onions are translucent.
Deglaze & Bake:
- Pour in the beef broth and Worcestershire sauce to deglaze the pan, scraping up all the flavorful bits from the bottom.
- Place the brisket back into the skillet, and spoon some of the liquid over it.
- Cover tightly with foil or a lid and bake in the preheated oven for about 3 hours, or until the brisket is fork-tender.
Bake the Potatoes:
- While the brisket is in the oven, prepare the potatoes.
- Wash and prick the potatoes with a fork, then rub them with the remaining olive oil, salt, black pepper, and garlic powder.
- About 90 minutes before the brisket is done, place the potatoes in the oven either on a baking rack or directly on the oven rack.
After Baking:
- Once the brisket is done, remove it from the oven and let it rest for about 10 minutes.
- Increase the oven temperature to 425 degrees, and let the potatoes bake for another 15 minutes to get a crispy skin.
Sauce & Serve:
- While the potatoes finish baking, transfer the brisket to a cutting board and slice against the grain.
- In a small saucepan, warm the BBQ sauce over medium heat.
- Cut a slit in the top of the baked potatoes, fluff with a fork, and top with a dollop of sour cream if desired.
- Place a generous serving of sliced brisket over each potato, drizzle with warm BBQ sauce, and garnish with fresh chives.
