Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kgs to 5 pound (about beef brisket, flat cut or point cut; 1 serving Salt; 1 Tbsp extra virgin olive oil; 3 larges onions, sliced; 5 to 6 garlic cloves, minced; 1 sprig thyme; 1 sprig rosemary; 3 to 4 bay leaves; 473 milliliters beef stock; 2 larges to 3 large carrots, peeled and cut into 1 1/2-inch pieces; 1 Tbsp mustard (optional)

Beef Brisket Pot Roast might be just the Jewish recipe you are searching for. This recipe makes 8 servings with 1022 calories, 42g of protein, and 19g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up mustard, to 6 garlic cloves, onions, and It works best as a main course, and is done in about 4 hours and 50 minutes. It will be a hit at your Hanukkah event. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Users who liked this recipe also liked Pot-roasted beef brisket, Instant Pot Beef Brisket, and Instant Pot Beef Brisket.

Instructions

Prepare the brisket: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Ingredients you will need

Beef

Equipment you will use

Knife

Salt the brisket well and let it sit at room temperature for 30 minutes.

Ingredients you will need

Salt

Sear the brisket: You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Ingredients you will need

Onion

Equipment you will use

Dutch Oven

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

Equipment you will use

Pot

Turn the brisket over and cook for a few minutes more to brown the other side.

Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Pot

Add the chopped onions and increase the heat to high.

Ingredients you will need

Onion

Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

Ingredients you will need

Garlic

Onion

Salt

Simmer the brisket and roast it: Preheat the oven to 300°F (150°C). Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Ingredients you will need

Bay Leaves

Rosemary

Thyme

Equipment you will use

Kitchen Twine

Oven

Move the onions and garlic to the sides of the pot and nestle the brisket inside.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

Ingredients you will need

Beef Stock

Herbs

Stock

Equipment you will use

Oven

Pot

Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

Ingredients you will need

Carrot

Equipment you will use

Pot

Remove brisket: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

Ingredients you will need

Herbs

Equipment you will use

Cutting Board

Aluminum Foil

Oven

Pot

Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

Ingredients you will need

Onion

Sauce

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil.

Ingredients you will need

Carrot

Onion

Sauce

Equipment you will use

Aluminum Foil

Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Ingredients you will need

Mustard

Equipment you will use

Blender

Pot

Slice and serve: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.)

Ingredients you will need

Bread