Beef Brisket Pot Roast

Pasos

1. 1

   Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, trim any large chunks, and score the fat 3/4 inch apart in a cross-hatch pattern. Salt the brisket well and let it sit at room temperature for 30 minutes.

2. 2

   Sear the brisket: In a heavy oven-proof pot, pat the brisket dry and brown the fatty side down over medium-high heat, then turn and brown the other side. If needed, adjust heat to maintain a steady sizzle.

3. 3

   Sauté the onions and garlic: Remove the brisket; render about a couple tablespoons of fat and add chopped onions, salting lightly. Sauté until lightly browned (5–8 minutes); add garlic and cook 1–2 more minutes.

4. 4

   Return brisket to the pot, add herbs and stock, bring to a simmer: Preheat oven to 300°F 149 °C · 300 °F · Gas 2 · Fuego bajo. Tie bay leaves, rosemary and thyme with kitchen twine. Nestle the brisket with onions and garlic, add stock and herbs, bring to a boil on the stovetop.

5. 5

   Braise in the oven: Cover the pot and transfer to the 300°F 149 °C · 300 °F · Gas 2 · Fuego bajo oven; cook for 3 hours, turning the brisket every hour for even cooking.

6. 6

   Add carrots, continue cooking: After 3 hours, add carrots, cover, and cook for 1 more hour, or until carrots are tender and the brisket is falling-apart tender.

7. 7

   Rest and optional sauce: Remove the brisket to a cutting board and tent with foil. Remove herbs. Optional sauce: puree the remaining onions and drippings, optionally mix with 1 tablespoon mustard and keep warm.

8. 8

   Slice and serve: Slice the meat across the grain into 1/4- to 1/2-inch slices and serve with onions, carrots and gravy, along with preferred starches such as mashed, roasted or boiled potatoes, egg noodles, or polenta.