Beef Brisket cooked as a pot roast couldn’t be easier.
Beef brisket is a fabulous cut of meat.
The brisket is located between the shoulders and the forelegs of the steer.
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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 across the grain, helping it become fall-apart tender.
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The flat cut is flatter and leaner than the point cut and is more readily available at grocery stores.
It still has a fat cap on one side, but the meat itself is leaner.
This cut is most often used for roasts you intend to slice.
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How To Cook Beef Brisket
This brisket recipe is fairly classic.
It’s essentially a pot roasta slow braise with lots and lots of onions.
First, you score the fat side of the roast to help it render while cooking.
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Then you sear the brisket on all sides in a hot pan.
Cook on low for 8 to 9 hours.
There are versions with ketchup, onion soup, or even cocktail sauce withhorseradish.
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With this beef brisket recipe, 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.
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Reheat it in a low oven, wrapped in aluminum foil, for 20 to 25 minutes or so.
you could also freeze it for up to 3 months.
Looking for More Brisket and Pot Roast Recipes?
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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.
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Slice through the fat, not the beef.
Repeat in the opposite direction to make a cross-hatch pattern.
Salt the brisket well and let it sit at room temperature for 30 minutes.
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.)
Turn the brisket over and cook for a few minutes more to brown the other side.
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.
Add the sliced onions and increase the heat to high.
Sprinkle a little salt on the onions.
Saute, stirring often, until the onions are lightly browned, 5 to 8 minutes.
Stir in the garlic and cook 1 to 2 more minutes.
Use kitchen twine to tie together the bay leaves, rosemary and thyme.
Move the onions and garlic to the sides of the pot and nestle the brisket inside.
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 300F (150C) oven.
Cook for 3 hours.
Carefully flip the brisket every hour so it cooks evenly.
After 3 hours, add the carrots.
Cover it with foil.
Pull out and discard the herbs.
At this point you have two options.
If you serve as is, skip this step.
Pour the ingredients that are remaining into a blender, and puree until smooth.
If you want, add 1 tablespoon of mustard to the mix.
Put into a small pot and keep warm.
Notice the lines of the muscle fibers of the roast.
This is the “grain” of the meat.
(A sturdy bread knife works great for slicing roasts.)
Serve with the onions, carrots and gravy.
Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.
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