Beef Brisket Pot Roast RecipesIngredients:
- 4-5 pound beef brisket
- 1-2 Tbsp olive oil
- 3 large onions, sliced
- 5-6 garlic cloves, minced
- 1 sprig thyme
- 1 sprig rosemary
- 3-4 bay leaves
- 2 cups of beef stock
- 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
- 1 Tbsp mustard (optional)
Prepare cooking chest. On one side of the skirt should not be a fat, whatever you want. If there are any large pieces of fat, cut it off and discard. Large pieces of fat will not be able to do completely. With a sharp knife, fat in parallel lines, about 3/4-inch apart. Cut through the grease, no meat. Repeat in the opposite direction to make a crosshatch pattern. Skirt salt well and let stand at room temperature for 30 minutes.
You will need an oven-proof, heavy-bottomed pot with a cover, or a Dutch oven, which is wide enough to hold the breast roasted with a little space for onions. Pat dry and place the breast with fat side down, in the pan and place over medium-high heat. Cook for 5-8 minutes, slightly hot, until the fat side is nicely browned. (If the roast seems to be cooking too quickly, reduce heat to medium. Want a steady sizzle, not a guarantor furious.) Turn the breast and cook for a few minutes more to brown the other side.
When the breast has browned, remove it from the pan and set aside. There must be a couple of tablespoons of rendered fat in the pot, if not, add a little olive oil. Add the chopped onion and increase heat to high. Sprinkle some salt over onions. Saute, stirring frequently, until onions are lightly browned, 5-8 minutes. Add garlic and cook 1-2 minutes more.
Preheat oven to 300 ° F. Use kitchen string to attach the bay leaves, rosemary and thyme. Move the onion and garlic to the sides of the pot and nestle inside the skirt. Add the beef broth and herbs tied. Bring the broth to a boil. Cover pot, place the pan in the oven to 300 ° F and cook for 3 hours. Gently turn the brisket every hour to cook evenly. After 3 hours, add carrots. Cover the pot and cook for at least 1 hour, or until the carrots are cooked through and the chest is falling-apart tender.
When the chest is falling-apart tender, take the pot off the stove and remove the breast to a cutting board. Cover with foil. Remove and discard the herbs.
At this point, you have two options. You can serve as is, or you can make a sauce with the fat and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onion, set aside and cover with foil. Pour the remaining ingredients into the pot in a blender and puree until smooth. If desired, add 1 tablespoon of mustard to the mix. Place in a small saucepan and keep warm.
Serve the brisket, sliced 1/4-inch to 1/2-inch, against the grain of the meat, onions, carrots and gravy. Serve with mashed potatoes, roasted or cooked egg noodles or polenta.