A Simple Braised Brisket Pot Roast

This image courtesy of Joseph DeLeo

Brisket is one of the more successful pieces of beef for braising or pot-roasting because of its fat, usually on either side, and the fact that it is boneless and makes beautiful slices. Further, I find it much juicier than many of the other cuts. This is a turn-of-the-century recipe, included here because its sauce is typical of the cookery in the average good kitchen of that period.

Cooking Methodbraising



Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free



Taste and Texturejuicy, meaty, savory


  • 4-pound piece of brisket
  • 4 tablespoons beef suet, finely chopped
  • 1 onion, thinly sliced
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 cups boiling water
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup stock
  • 2 teaspoons onion juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  1. Melt the suet in a braising pan, and when hot, brown the meat on all sides. Add the onion to cook in the hot fat for a few minutes; then add the bay leaves, salt, and finally the boiling water. Cover the pan and cook 15 minutes per pound over medium heat. Test for tenderness and continue cooking. Remove the cover toward the end of the cooking so that the liquid cooks down. Transfer the brisket to a hot platter. Skim off any fat in the pan and use any remaining liquid for the sauce.

  2. For the sauce, brown the flour in the butter, stirring the while. Add the stock, the pan juices and onion juice, and continue stirring till the sauce browns well and thickens. Salt and pepper to taste. Serve with the roast. Also serve baked potatoes, braised turnips, and braised carrots.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Cookstr - with all due respect to James Beard, this recipe can't be kosher, let alone appropriate for Passover, because it mixes dairy and meat. Poor choice for a Passover recommendation (though I'll bet it makes a delicious dish).


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password