Homemade Beef Brisket Pot Roast

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1 Prepare the brisket for culinary preparation: On one side of the brisket there should be a layer of fat, which you want.

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If there are any large chunks of fat, cut them off and discard them.

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Large pieces of fat will not be able to render out completely.

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Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart.

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cut through the fat, not the beef.

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Repeat in the opposite direction to make a cross-hatch pattern.

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seasoning the brisket well and let it sit at room temperature for 30 mins.

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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 char with a little room for the onions.

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Pat the brisket arid and place it, fatty side down, into the pot and place it on medium high fiery up.

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make for 5-8 mins, lightly sizzling, until the fat side is nicely browned.

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(If the char seems to be culinary preparation too fast, turn the fiery up down to medium.

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You want a steady sizzle, not a raging sear.) Turn the brisket over and make for a few mins more to brown the other side.

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3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside.

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There should be a couple tablespoons of fat rendered in the pot, if not, introduce some olive cooking oil.

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introduce the cut up onions and increase the fiery up to high.

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dust a little seasoning on the onions.

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Sauté, stirring often, until the onions are lightly browned, 5-8 mins.

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mix gently in the garlic and make 1-2 more mins.

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4 Return brisket to pot, introduce herbs, stock, bring to bubble gently, seal, make in oven: Preheat the oven to 300°F.

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Use kitchen twine to tie together the bay leaves, rosemary and thyme.

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Move the onions and garlic to the sides of the pot and nestle the brisket inside.

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introduce the beef stock and the tied-up herbs.

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Bring the stock to a bring to a bubble gently on the stovetop.

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seal the pot, place the pot in the 300°F oven and make for 3 hours.

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Carefully flip the brisket every hour so it cooks evenly.

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5 introduce carrots, continue to make: After 3 hours, introduce the carrots.

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seal the pot and make for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart succulent.

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6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart succulent, take the pot out of the oven and remove the brisket to a cutting board.

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seal it with foil.

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Pull out and discard the herbs.

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7 Make gravy (optional): At this point you have two options.

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You can dish up as is, or you can make a gravy with the drippings and some of the onions.

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If you dish up as is, skip this step.

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To make a gravy, remove the carrots and half of the onions, set aside and seal them with foil.

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transfer the items required that are remaining into the pot into a blender, and purée until even.

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If you want, introduce 1 tablespoon of mustard to the combine.

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Put into a small pot and keep toasty.

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8 cut the protein across the grain: Notice the lines of the muscle fibers of the char.

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This is the "grain" of the protein.

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cut 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.

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dish up with the onions, carrots and reduction.

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dish up with mashed, roasted or boiled potatoes, egg noodles or polenta.

Homemade Beef Brisket Pot Roast

14 Min Prep

18 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Beef Brisket Pot Roast

14 Min Prep

18 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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