Beef Brisket Pot Roast

Ingredients

• 4-5 pound Beef Brisket
• Dash Salt
• 3 Onion
• 5 cloves Garlic
• 1 Sprig Thyme
• 1 sprig Rosemary
• 4 Bay Leaves
• 2 cups beef stock
• 3 Large Carrots
• 1 Tbsp Mustard
• 4 Mashed Potatoes

Instructions

1. Prepare the beef brisket for cooking. One side of the brisket should have a layer of fat, which helps keep the meat moist. Trim off and discard any very large chunks of fat, as they will not render completely during cooking.
2. Using a sharp knife, score the fat in parallel lines about ¾ inch apart, cutting through the fat but not into the meat. Repeat in the opposite direction to create a crosshatch pattern. This allows the fat to render more evenly and enhances flavour.
3. Season the brisket generously with salt on all sides and let it rest at room temperature for about 30 minutes.
4. Heat a heavy, oven-proof pot with a tight-fitting lid, such as a Dutch oven, over medium-high heat. Pat the brisket dry with paper towels and place it fat-side down in the pot. Cook for 5–8 minutes until the fat side is nicely browned, adjusting the heat if needed to maintain a steady sizzle.
5. Turn the brisket over and brown the other side for a few minutes more. Remove the meat from the pot and set it aside.
6. There should be a few tablespoons of rendered fat in the pot. If needed, add a little vegetable or olive oil. Add the chopped onions, increase the heat, season lightly with salt, and cook, stirring often, for 5–8 minutes until softened and lightly caramelised. Add the garlic and cook for 1–2 minutes until fragrant.
7. Preheat the oven to 300°F (150°C). Tie the bay leaves, thyme, and rosemary together with kitchen twine. Push the onions and garlic to the sides of the pot and return the brisket to the centre. Add the beef stock and the bundle of herbs, then bring the liquid to a boil on the stovetop.
8. Cover the pot with a lid and transfer it to the oven. Cook for 3 hours, carefully turning the brisket every hour so it cooks evenly and stays moist.
9. After 3 hours, add the carrots to the pot. Cover again and continue cooking for about 1 hour more, until the carrots are tender and the brisket is fork-tender and falling apart.
10. Remove the pot from the oven. Transfer the brisket to a cutting board and tent it loosely with foil to keep warm. Remove and discard the herb bundle.
11. To make a sauce, if desired, remove the carrots and about half of the onions and keep them covered with foil. Transfer the remaining liquid and onions to a blender and purée until smooth. For extra flavour, add 1 tablespoon of mustard. Pour the sauce into a small saucepan and keep warm.
12. Slice the brisket across the grain into slices about ¼ to ½ inch thick to maximise tenderness. Serve with the onions, carrots, and sauce, alongside mashed potatoes, roasted or boiled potatoes, egg noodles, or polenta.

instructions_source: editorial-classic