Beef Brisket Pot Roast Recipe

Directions

1 Prepare the cooking at the breast. other side of the chest should be a layer of fat that you want. If you have large pieces of fat, cut them off and discard them. Large pieces of fat can not be done completely. With a sharp knife, score fat in parallel, about 3/4-inch apart. Slice through fat, no meat. Repeat in opposite direction, so that the cross-hatch pattern. breast Salt well and let stand at room temperature for 30 minutes.


2. Need an oven-proof, heavy-bottomed pot or Dutch oven lid, which is large enough to hold the small onions roasted breast. Pat the breast dry and place it, fat down into the pan and place on medium-high heat. Cook for 5-8 minutes, lightly active, until the fat is golden brown. (If the steak seems to be cooking too quickly, lower the heat to medium. You want to keep the sizzle, not the anger to burn.) Turn the brisket and cook for a few more minutes to brown the other side.

3. When breast is golden brown, remove the pan and set aside. There should be one or two tablespoons of melted fat in the pool, if not, add a little olive oil. Add chopped onion and increase heat to high. Sprinkle a little salt on the onions. Saute, stirring often, until onions are lightly browned, 5-8 minutes. Add garlic and cook 1-2 minutes more.


4. Preheat oven to 300 ° C. Use a kitchen string tied together bay leaves, rosemary and thyme. Move onions and garlic sides of the pot and are nestled in the thorax. Add broth and return the herbs. Bring stock to boil. Cover pot, place the pot in the oven at 300 ° C and cook for 3 hours. Carefully turn the breast every hour to cook evenly.

5. After 3 hours, add carrots. Cover the pan and cook for 1 hour or until carrots are tender and the brisket is fall-apart tender.

6. When chest is falling-apart tender, the pot from the oven and remove the breasts to a cutting board. Cover with foil. Remove and discard herbs.

7. At this point we have two options. It can serve as is or can make gravy with the juices and some onions. If used as is, skip this step. To make the sauce, remove the carrots and half the onions aside and cover with foil. Pour the ingredients are still in the pot in a blender and puree until smooth. If desired, add 1 tablespoon mustard together. Place in small saucepan and keep warm.

8. Serve the breasts, cut in 1/4-inch and 1/2-inch slices against the grain of meat with onions, carrots and sauce. Serve with mashed potatoes, roasted or boiled potatoes, pasta or polenta.