Beef
Beef Brisket Pot Roast Made Simple
This version of Beef Brisket Pot Roast Made Simple is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
13 Min Prep
🔥
15 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 4-5 pound Beef Brisket
- Dash Salt
- 3 Onion
- 5 cloves Garlic
- 1 Sprig Thyme
- 1 sprig Rosemary
- 4 Bay Leaves
- 2 cups beef stock
- 3 Large Carrots
- 1 Tbsp Mustard
- 4 Mashed Potatoes
Instructions
1
1 Prepare the brisket for preparing: On one side of the brisket there should be a layer of fat, which you want.
2
If there are any large chunks of fat, cut them off and discard them.
3
Large pieces of fat will not be able to render out completely.
4
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart.
5
carve through the fat, not the beef.
6
Repeat in the opposite direction to make a cross-hatch pattern.
7
seasoning the brisket well and let it sit at room temperature for 30 mins.
8
2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a seal, or Dutch oven, that is just wide enough to hold the brisket dehydrated-fry with a little room for the onions.
9
Pat the brisket dehydrated and place it, fatty side down, into the pot and place it on medium high fiery up.
10
stew for 5-8 mins, lightly sizzling, until the fat side is nicely browned.
11
(If the dehydrated-fry seems to be preparing too fast, turn the fiery up down to medium.
12
You want a steady sizzle, not a raging sear.)
Turn the brisket over and stew for a few mins more to brown the other side.
13
3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside.
14
There should be a couple tablespoons of fat rendered in the pot, if not, toss in some olive oil.
15
toss in the cut up onions and increase the fiery up to high.
16
scatter a little seasoning on the onions.
17
Sauté, stirring often, until the onions are lightly browned, 5-8 mins.
18
mix gently in the garlic and stew 1-2 more mins.
19
4 Return brisket to pot, toss in herbs, stock, bring to stew, seal, stew in oven: Preheat the oven to 300°F.
20
Use kitchen twine to tie together the bay leaves, rosemary and thyme.
21
Move the onions and garlic to the sides of the pot and nestle the brisket inside.
22
toss in the beef stock and the tied-up herbs.
23
Bring the stock to a bubble on the stovetop.
24
seal the pot, place the pot in the 300°F oven and stew for 3 hours.
25
Carefully flip the brisket every hour so it cooks evenly.
26
5 toss in carrots, continue to stew: After 3 hours, toss in the carrots.
27
seal the pot and stew for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart yielding.
28
6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart yielding, take the pot out of the oven and remove the brisket to a cutting board.
29
seal it with foil.
30
Pull out and discard the herbs.
31
7 Make gravy (optional): At this point you have two options.
32
You can offer as is, or you can make a gravy with the drippings and some of the onions.
33
If you offer as is, skip this step.
34
To make a gravy, remove the carrots and half of the onions, set aside and seal them with foil.
35
empty the elements that are remaining into the pot into a blender, and purée until velvety.
36
If you want, toss in 1 tablespoon of mustard to the mix gently.
37
Put into a small pot and keep mildly hot.
38
8 carve the protein across the grain: Notice the lines of the muscle fibers of the dehydrated-fry.
39
This is the "grain" of the protein.
40
carve the protein perpendicular to these lines, or across the grain (cutting this way further tenderizes the protein), in 1/4-inch to 1/2-inch slices.
41
offer with the onions, carrots and curry base.
42
offer with mashed, roasted or boiled potatoes, egg noodles or polenta.
Recipe Information
Cuisine
United States
United States
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
28 mins
28 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
15 minsTotal Time
28 minsMaster Chef
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