Beef Brisket Pot Roast

Beef · United States classic.

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

Method

1. Continue cooking — 1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want.
2. Continue cooking — If there are any large chunks of fat, cut them off and discard them.
3. Continue cooking — Large pieces of fat will not be able to render out completely.
4. Continue cooking — Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart.
5. Continue cooking — Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
6. Continue cooking — Salt the brisket well and let it sit at room temperature for 30 minutes.
7. Cover and cook — 2 Sear the brisket: You'll need an oven-proof, 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.
8. Heat the pan — Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat.
9. Heat the pan — Cook for 5-8 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.
10. Continue cooking — You want a steady sizzle, not a raging sear.)
11. Continue cooking — Turn the brisket over and cook for a few minutes more to brown the other side.
12. Continue cooking — 3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes