Beef Brisket Pot Roast
Beef brisket is a fabulous cut of meat. The brisket is located between the shoulders and the forelegs of the steer; these muscles get a work-out, and they are also well marbled with fat. So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue. Upon serving, the meat is cut against the grain, helping it become fall-apart tender.
This recipe is fairly classic, a slow braise with lots and lots of onions. You can do so many things with brisket. One of my favorite beef brisket recipes is just simply slathering it with a BBQ sauce mixture and cooking it forever in the oven. There are versions with ketchup, onion soup, or even cocktail sauce with horseradish. With our recipe, please feel free to mix it up a bit. You could easily use other root vegetables such as parsnips, turnips, or rutabagas. You could use wine or beer instead of the beef stock. Think of this recipe as a starting point for experimentation, or just a good, basic pot roast brisket.
- 4-5 pound beef brisket. - Salt. - 1-2 Tbsp olive oil. - 3 large onions, sliced. - 5-6 garlic cloves, minced. - 1 sprig thyme. - 1 sprig rosemary. - 3-4 bay leaves. - 2 cups of beef stock. - 2-3 large carrots, peeled and cut into 1 1/2 inch pieces. - 1 Tbsp mustard (optional).
23 May 2013