Roasted brisket with potatoes

The recipe for roasted brisket with potatoes

Here is an easy recipe for cooking brisket in the oven with a delicious side dish of potatoes. The preparation takes a little time, about 2 hours but the realization is really easy: a few genuine ingredients and waiting for the cooking while you enjoy a good book.

Brisket is the cut of meat that comes from the breast of the heifer. In Italy it is used for long cooking as broth or boiled meat, but it can also be tied and cooked roasted, such as baked brisket.

The roasted brisket recipe that we propose is for about 4 people, easy to make and super quick to finish considering how good it will be. A typical dish for the holidays or for Sunday that really recalls the scents of the family and the period of the colder season, when a good second course of meat, good ingredients and a lot of love in preparing it will give you a super tasty lunch that will amaze the diners .

Baked brisket ingredients

• 1.2 kg of brisket
• 900 g of medium potatoes
• aromatic herbs to taste (rosemary, thyme and sage)
• Salt and Pepper To Taste
• EVO oil to taste

Quick roasted brisket recipe

Let's start by preparing our meat. Take the brisket and cut it into thick slices or squares. We prepare the RUB with the aromatic herbs that we have chosen, well chopped, salt and pepper. Place the brisket in a bowl and season it with our seasoning. Take care to press the mixture lightly on the meat to make it adhere.

Let's now move on to cooking. We pre-heat the oven to 200°C, take an oven-proof casserole and line it with baking paper, place the meat and drizzle with 3-4 tablespoons of olive oil evenly. Place in the oven and set the timer for 30 minutes.

After 30 minutes, use tongs to turn the slices of meat so as to create uniform cooking. Put it back in the oven for about 25 minutes. Towards the end, we put it in grill mode to create an upper crust and fix the juices.

Let's now move on to the potatoes, while the meat is cooking, cut them into irregular pieces and place them in a basin with some water to release the starch. Bring a pan of unsalted water to the boil and simmer the potatoes for 15 minutes, to reduce cooking time in the oven.

Drain them and add them to the meat in the oven (always in grill mode), taking care to distribute them evenly, adding a sprig of rosemary, another 2-3 tablespoons of EVO oil and seasoning with salt and pepper. Cook for another 25-30 minutes, checking and turning the meat often.

Let's check the cooking. When all the ingredients are well cooked and with a nice crust, turn off the heat and serve immediately, piping hot. You will feel how they smell and taste!