It’s Memorial Day. We hope you have an amazing time, whatever you are doing, and remember, while enjoying the day, remember all of our valiant soldiers in all conflicts who gave their lives for our wonderful country.
Many of us will be firing up our grill, but for those of us who don’t fancy some outdoor cooking, why not try our delicious and impressive Beef Brisket Pot Roast?
Yesterday was actually National Brisket Day, so if anyone asks why you’re not grilling, you can share with them this little bit of information.
Beef brisket is a gorgeous cut of meat from between the shoulders and the forelegs of the animal. Now these muscles get a real work out, so have a lot of tough connective tissue, but they are also well marbled with fat.
This makes brisket one of the tastiest cuts of meat and perfect for slow cooking methods (necessary to melt the connective tissue). Try our delicious pot roast!
Preparation time: 45 minutes
Cooking time: 4 hours and 15 minutes
Total time: 5 hours
4 to 5 pounds of beef brisket
1 teaspoon of salt
1 to 2 tablespoons of olive oil (if necessary)
3 large onions
5 to 6 cloves of garlic
1 sprig of rosemary
1 sprig of thyme
3 to 4 bay leaves
2 cups of beef stock
2 to 3 large carrots
1 tablespoon of mustard
How to make your Beef Brisket Pot Roast
1). Trim off large chunks of fat as they will not be able to render out completely.
Use our award winning kitchen shears with micro-serrated edges for slip proof cutting. No knife and board necessary!
You will find a layer of fat on one side of the brisket – leave this alone.
2). Score the fat into parallel lines, 3/4 inch apart, with a sharp knife. Make sure you only cut the fat and not the beef. Now, repeat in the opposite direction to create a cross-hatch pattern.
3). Salt the brisket and allow it to sit at room temperature for 30 minutes.
4). Use a Dutch oven that is wide enough to hold the brisket with room left over for the onions. Place it on a medium heat on the stove.
5). Pat the brisket dry and place it into the Dutch oven, fat side down. Cook for 5 to 8 minutes until the bottom side is nicely brown and sizzling. Keep an eye on the heat. If the brisket is sizzling too much, turn the heat down.
6). Flip the brisket over and cook for a few more minutes until the other side is brown. Turn off heat.
7). Remove the brisket from the Dutch oven and set aside. You should have about 2 tablespoons of rendered fat left. If not, add some olive oil. Slice the onions and finely mince the garlic.
8). Preheat the oven to 300°F. Tie the rosemary, thyme and bay leaves together with kitchen twine.
9). Add the onions with a little salt sprinkled over to the Dutch oven and return to heat (on medium to high). Sauté the onions for 5 to 8 minutes, stirring until the onions are lightly browned. Now, stir in the garlic and cook for another 1 to 2 minutes.
10). Move the garlic and onions to the sides of the Dutch oven and place the brisket into the space created in the middle. Add the beef stock and the tied-up herbs and bring to a boil.
11). Remove the Dutch oven from heat and cover it. Place it in the oven and cook for 3 hours. Every hour, carefully flip the brisket over so it cooks evenly.
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12). Peel and cut the carrots into 1 1/2 inch pieces, and add to the Dutch oven at the 3 hour mark. Cover the Dutch oven and place back in the oven for another 1 hour until the carrots have cooked through, and the brisket is tender enough to fall apart.
13). Take the Dutch oven out of the oven and place the brisket onto a cutting board. Cover it with aluminum foil.
14). To make a sauce, pick out the carrots and half of the onions and place into a bowl. Cover with foil and set aside. Pull out the tied-up herbs and throw away. Pour what’s left in the Dutch oven into a blender and add the mustard. Purée until smooth and then put sauce into a small pot and keep warm.
15). Remove the aluminum foil from the brisket. Notice the grain of the meat (the lines of the muscle fibers in the roast). Slice the roast perpendicular to these lines (across the grain) as this creates very tender meat. Cut into 1/4 inch to 1/2 inch slices.
16). Serve with the reserved onions, carrots and the sauce. Add any other accompaniments you wish, such as roasted, boiled or mashed potatoes, polenta etc.
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