Beef Brisket Pot Roast
Beef Brisket Pot Roast — a classic American beef recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: United States, Meat, Dinner
Ingredients
- 4 lb beef brisket
- 1 g salt
- 3 g onions
- 5 pcs garlic
- 1 tbsp thyme
- 1 tbsp rosemary
- 4 pcs bay leaves
- 2 cup beef stock
- 3 pcs carrot
- 1 tsp mustard
- 4 pcs mashed potatoes
Instructions
- Trim away any large pieces of fat from the brisket and discard them, leaving the thin fat layer attached.
- With a sharp knife, make parallel shallow cuts in the fat about 3/4 inch apart, cutting through just the fat.
- Make a second set of cuts perpendicular to the first to form a cross-hatch on the fat.
- Generously salt the brisket and let it rest at room temperature for 30 minutes.
- Select an ovenproof, heavy-bottomed pot or Dutch oven that will snugly hold the brisket and heat it over medium-high.
- Pat the brisket dry, place it fat-side down in the hot pot, and sear for 5–8 minutes over a steady sizzle until the fat is golden; lower the heat to medium if it’s browning too quickly.
- Flip the brisket and brown the opposite side for a few minutes.
- Take the brisket out of the pot and set it aside; if there isn’t at least a couple tablespoons of rendered fat, add a splash of olive oil.
- Add the chopped onions to the pot, turn the heat to high, season lightly with salt, and sauté—stirring frequently—until the onions are lightly browned, about 5–8 minutes.
- Add the garlic and cook for another 1–2 minutes.
- Preheat the oven to 300°F and tie the bay leaves, rosemary and thyme together with kitchen twine.
- Push the onions and garlic toward the sides of the pot, nestle the brisket in, pour in the beef stock, add the tied herbs, and bring the liquid to a boil on the stovetop.
- Cover the pot, place it in the 300°F oven, and braise for 3 hours, turning the brisket every hour so it cooks evenly.
- After 3 hours, add the carrots, cover again, and continue cooking for another hour or until the carrots are tender and the brisket is falling-apart soft.
- Remove the pot from the oven, transfer the brisket to a cutting board, tent it with foil, and remove and discard the herb bundle.
- If you want a sauce: lift out the carrots and half the onions, cover them and set aside, then blend the remaining pot contents until smooth; optionally stir in 1 tablespoon mustard, transfer to a small saucepan, and keep warm.
- Note the direction of the meat’s grain and slice the brisket against the grain into 1/4- to 1/2-inch slices.
- Serve the sliced brisket with the onions, carrots and optional gravy, and pair with mashed, roasted or boiled potatoes, egg noodles, or polenta.