MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brisket Pot Roast
Categories: Beef, Vegetables, Herbs
Yield: 12 Servings
5 lb Beef brisket
Salt
2 tb Olive oil
3 lg Onions; sliced
6 cl Garlic; minced
1 Sprig (ea) thyme, rosemary
3 Bay leaves; up to 4
2 c Beef stock
3 lg Carrots; peeled in 1 1/2"
- pieces
1 tb Mustard (optional)
Beef brisket is a fabulous cut of meat. The brisket is
located between the shoulders and the forelegs of the steer;
these muscles get a work-out, and they are also well marbled
with fat. So they are highly flavorful and perfect for slow
braises. Long cooking time is needed to melt the connective
tissue. Upon serving, the meat is cut against the grain,
helping it become fall-apart tender.
Prepare the brisket for cooking. On one side of the brisket
there should be a layer of fat, which you want. If there are
any large chunks of fat, cut them off and discard them.
Large pieces of fat will not be able to render out
completely. Using a sharp knife, score the fat in parallel
lines, about 3/4-inch apart. Slice through the fat, not the
beef. Repeat in the opposite direction to make a cross-hatch
pattern. Salt the brisket well and let it sit at room
temperature for 30 minutes.
You'll need an oven-proof, thick-bottomed pot with a cover,
or Dutch oven, that is just wide enough to hold the brisket
roast with a little room for the onions. Pat the brisket dry
and place it, fatty side down, into the pot and place it on
medium high heat. Cook for 5-8 minutes, lightly sizzling,
until the fat side is nicely browned. (If the roast seems to
be cooking too fast, turn the heat down to medium. You want
a steady sizzle, not a raging sear.) Turn the brisket over
and cook for a few minutes more to brown the other side.
When the brisket has browned, remove it from the pot and set
aside. There should be a couple tablespoons of fat rendered
in the pot, if not, add some olive oil. Add the chopped
onions and increase the heat to high. Sprinkle a little salt
on the onions. Saute, stirring often, until the onions are
lightly browned, 5-8 minutes. Stir in the garlic and cook
1-2 more minutes.
Preheat the oven to 300 F/150 C. Use kitchen twine to tie
together the bay leaves, rosemary and thyme. Move the onions
and garlic to the sides of the pot and nestle the brisket
inside. Add the beef stock and the tied-up herbs. Bring the
stock to a boil. Cover the pot, place the pot in the
300 F/150 C oven and cook for 3 hours. Carefully flip the
brisket every hour so it cooks evenly.
After 3 hours, add the carrots. Cover the pot and cook for 1
hour more, or until the carrots are cooked through and the
brisket is falling-apart tender.
When the brisket is falling-apart tender, take the pot out
of the oven and remove the brisket to a cutting board. Cover
it with foil. Pull out and discard the herbs.
At this point you have two options. You can serve as is, or
you can make a sauce with the drippings and some of the
onions. If you serve as is, skip this step. To make a sauce,
remove the carrots and half of the onions, set aside and
cover them with foil. Pour the ingredients that are
remaining into the pot into a blender, and puree until
smooth. If you want, add 1 tablespoon of mustard to the mix.
Put into a small pot and keep warm.
Serve the brisket, sliced in 1/4" to 1/2" slices, against
the grain of the meat, with the onions, carrots and gravy.
Serve with mashed, roasted or boiled potatoes, egg noodles
or polenta.
From:
http://simplyrecipes.com
Uncle Dirty Dave's Archives
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