Beef Brisket Pot Roast

Prepare

1. 🥄1 Prepare the brisket for cooking: 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.

Steps

1. 🔥Large pieces of fat will not be able to render out completely.
2. 🧂Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart.

Prepare

1. 🧂Slice through the fat, not the beef.

Steps

1. 🍳Repeat in the opposite direction to make a cross-hatch pattern.
2. 🫇Salt the brisket well and let it sit at room temperature for 30 minutes.

Cook

1. 🫇2 Sear the brisket: 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.

Steps

1. 🍽️Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat.

Cook

1. 🌿Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned.
2. ✨(If the roast seems to be cooking too fast, turn the heat down to medium.

Steps

1. ✨You want a steady sizzle, not a raging sear.)

Cook

1. 🥄Turn the brisket over and cook for a few minutes more to brown the other side.

Steps

1. 🔥3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside.
2. 🧂There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.

Prepare

1. 🧂Add the chopped onions and increase the heat to high.

Steps

1. 🍳Sprinkle a little salt on the onions.
2. 🫇Sauté, stirring often, until the onions are lightly browned, 5-8 minutes.

Cook

1. 🫇Stir in the garlic and cook 1-2 more minutes.

Prepare

1. 🍽️4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F.

Steps

1. 🌿Use kitchen twine to tie together the bay leaves, rosemary and thyme.
2. ✨Move the onions and garlic to the sides of the pot and nestle the brisket inside.
3. 🥄Add the beef stock and the tied-up herbs.

Cook

1. ✨Bring the stock to a boil on the stovetop.
2. 🥄Cover the pot, place the pot in the 300°F oven and cook for 3 hours.
3. 🔥Carefully flip the brisket every hour so it cooks evenly.
4. 🧂5 Add carrots, continue to cook: After 3 hours, add the carrots.
5. 🍳Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

Prepare

1. 🥄6 Remove brisket to cutting board, tent with foil:
2. 🔥When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board.

Steps

1. 🔥Cover it with foil.
2. 🧂Pull out and discard the herbs.
3. 🍳7 Make sauce (optional): At this point you have two options.

Serve

1. 🧂You can serve as is, or you can make a sauce with the drippings and some of the onions.
2. 🍳If you serve as is, skip this step.

Steps

1. 🍳To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil.
2. 🫇Pour the ingredients that are remaining into the pot into a blender, and purée until smooth.

Prepare

1. 🫇If you want, add 1 tablespoon of mustard to the mix.

Steps

1. 🍽️Put into a small pot and keep warm.

Prepare

1. 🌿8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast.

Steps

1. ✨This is the "grain" of the meat.

Prepare

1. 🥄Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.

Serve

1. 🔥Serve with the onions, carrots and gravy.

Cook

1. 🧂Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.