This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

Prep Time 30 minutes
Cook Time 7 hours
Total Time 8 hours
Servings 4 people


Cherry Braised Beef Brisket

  • 1 kg beef brisket
  • 400 g cherries depitted
  • 2 big carrots
  • 2 onions
  • 2 celery sticks
  • 5 cloves garlic
  • 3 rosemary springs
  • a handful of basil
  • 5 thyme springs
  • 1 l chicken stock
  • salt
  • black pepper
  • cayenne pepper

Creamy Mashed Potatoes

  • 8 medium sized potatoes
  • 200 g butter room temperature


  1. Preheat the oven to 140°C.

Cherry Braised Beef Brisket

  1. Season the brisket generously with salt, black pepper and cayenne pepper.

  2. Sear all sides of the brisket on a hot skillet with a splash of oil for about a minute or two.

  3. Move the brisket to a plate.

  4. Cut carrots, onions and cellery into 1 cm chunks.

  5. In the same skillet sweat the carrots, onions and cellery for about 10 minutes.

  6. Move the brisket and the vegetables to a baking tray and add cherries, garlic, rosemary, basil and thyme and add the stock.

  7. Bake in the preheated oven for 6 to 7 hour or until the meat gets very tender and almost falls apart. when sliced.

  8. Remove from the oven and move the meat to a plate. Cover it with tin foil. Meanwhile use a hand mixer to thicken the liquid. You can mix all of the liquid with vegetables, or you can keep some vegetables to be seen in the sauce.

Creamy Mashed Potatoes

  1. Cook potatoes in salted water until tender. Start with cold water! Cooking time depends on the size of potatoes.

  2. Remove the skins and add butter. Mash with a masher until creamy.