Braised brisket with garlic –Hey family! Today, we’re diving into a delicious dish that’s perfect for your next gathering. This Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes is packed with flavor, and I know it’s going to hit just right. Let’s get to it!
Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes
Check out this mouthwatering image of what we’re cooking up today:
Ingredients
- 3-4 pounds brisket
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 bulb fennel, chopped
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 bell pepper, sliced
- 2 large potatoes, chopped
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (160°C). This step is crucial for getting that brisket nice and tender.
- In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until it’s browned. This helps lock in those flavors!
- Once the brisket is nicely browned, remove it from the pot and set it aside. In the same pot, add your minced garlic and chopped fennel. Sauté until they’re fragrant and the fennel starts to soften.
- Pour in the beef broth and bring it to a simmer. Season with salt, black pepper, and smoked paprika, giving it a nice stir to combine.
- Return the brisket to the pot, ensuring it’s nestled among the fennel and broth. Now, add those colorful bell peppers and potatoes on top, spreading them evenly.
- Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3 hours, or until the brisket is fork-tender. You can check on it occasionally, but trust me, the wait is worth it!
- Once done, let the brisket rest before slicing. Serve it up with those roasted peppers and potatoes, and don’t forget to sprinkle some fresh parsley on top for that extra flair.
And there you have it! A hearty, flavor-packed meal that’s bound to have everyone asking for seconds. Enjoy the warmth and love that comes with every bite. Happy cooking!