Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Prep time: 40 min
Cook time: 7 h 15 min
Total time: 7 h 55 min
Yield: 4 servings
Cuisine: United States
Ingredients: 4 ½ lb beef brisket; Dash salt; 3 onions; 5 cloves garlic; 1 sprig thyme; 1 sprig rosemary; 4 bay leaves; 2 cups beef stock; 3 carrots; 1 tbsp mustard; 4 potatoes

A weekend United States dinner. Ready in about 7 hours 55 minutes. Difficulty: more effort.

40 minPrep (about)
7 hr 15 minCook (about)
7 hr 55 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

3.4 lb beef brisket

Fresh & other

2 onions
4 cloves garlic
1 sprig thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
1 sprig rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
1 ½ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
2 carrots
3 potatoes

Sauces & oils

2 ¼ tsp mustard

Spices & seasonings (2): salt, bay leaves

Dash salt
3 bay leaves

How to make it

Steps in our own plain words.

1 Prepare your brisket for cooking: On one side of your brisket there should be layer of fat, which you want.
If there are any big chunks of fat, cut them off plus discard them.
Big bits of fat will not be able.
Do it to render out completely.
Score the fat in parallel lines, around 3 4-inch apart using a sharp knife.
Slice through the fat, not the beef.
Repeat in your opposite direction to make cross-hatch pattern.
Salt the brisket well.
Let it sit at room temperature.
Keep going for 30 minutes.
2 Sear your brisket: You'll need oven-proof, thick-bottomed pot using a cover, or big heavy pot, that is wide enough to hold your brisket roast using a little room for the onions.
Pat the brisket dry.
Place it, fatty side down, in the pot.
Place it on medium high heat.
Heat for 5-8 min, lightly sizzling, till the fat side is nicely browned.
Turn the brisket over.
Cook for some minutes more to brown the other side.
2 cook your onions and garlic: When the brisket has brown.
Remove it from the pot.
Set aside.
There should be couple tablespoons of fat rendered in your pot, if not.
Add some olive oil.
Add the chopped onions and turn the heat up to high.
Sprinkle a little salt on the onions.
Cook, till the onions are lightly brown, 5-8 minutes.
Stir often.
Stir in the garlic.
Cook 1-2 more minutes.
3 Return briskets to pot.
Add herbs, stock.
Bring to simmer.
Cover.
Cook in oven: turn the oven on to 300°F.
Use kitchen twine to tie thyme, rosemary and together the bay leaves.
Move your onions plus garlic to your sides of your pot and nestle the brisket inside.
Add your beef stock and the tied-up herbs.
Bring your stock to a boil on the stovetop.
Cover the pot.
Place your pot in the 300°F oven.
Cook for 3 hours.
Flip your brisket every hour so it cooks.
4 Add carrots, continue to heat: After 3 hours.
Add the carrots.
Cover the pot.
Cook for 1 hour more, till your carrots are cooked through plus the brisket is falling-apart tender.
5 Remove briskets to cutting board, tent using foil: When your brisket is falling-apart tender.
Take the pot out of the oven.
Remove the brisket to a cutting board.
Cover it with foil.
Pull out and discard the herbs.
7 Make sauce: At this point you have two options.
Dish up as is, or you can make sauce using the drippings and some of the onions.
If you dish up as is, skip this step.
To make a sauce.
Remove your carrots and half of the onions.
Set aside.
Cover them with foil.
Pour the ingredients that are rest of the in the pot in a blender, and purée until smooth.
If you want, add tablespoon of mustard to the mix.
Put into a small pot.