Beef Brisket Pot Roast

9

 

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
Servings: 8

 

Ingredients:

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.

Hot Tip!

Use the Chef Remi Digital Kitchen Food Timer as you’ll be able to hear the loud buzz sound clear from two rooms away.

 

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.

 

Never overcook your food again!

 

The Chef Remi Kitchen Timer is a versatile stopwatch for smoking meat.

It features a large LCD screen with big digits and loud alarm.

This tool is very easy to use and easy to set. Portable and lightweight.

This timer is available for $10.00 but you can get an additional 15% discount when you click the button below today!

 

 

Comments

LaurenJ#1

My boyfriend and I love making roasts in our dutch oven, so we will definitely be trying this out! I have never made brisket before, why do you score the fat?

Dane#2

This looks amazing! I’ve been trying to find something good to make for the in-laws coming next weekend, hopefully, this will keep them off my back. After this, they won’t be able to make fun of my cooking again!

Caitlin Donnelly#3

I can’t wait to try this this weekend. It looks like an easier brisket and I have been dying to try one! I love the usage of mustard, I may add Dijon Mustard myself! Thanks for a great article!

Harry#4

This sounds like a fantastic dinner combination. With friends coming over this week-end, a perfect meal!

Jello_kite#5

Memorial day special, huh? can’t wait to taste it. the only thing stopping me is scarcity of good quality fresh brisket. I have been looking for this last few days. btw, ingredients are super simple and easy to get. My heartily love and thanks for sharing a nice one!

theskies#6

I’ve never heard of beef brisket before! I plan on making this recipie tomorrow, looks delicious. I hope I prepare the meat right haha

Jeni.C.#7

Beef brisket is one of my favorite cuts. When cooked right, like in your recipe, the brisket just melts in your mouth, it’s so tender. Now I’m vegetarian for health reasons, but just being here is making my mouth water for this slow roast. A small difference in the recipe I used for years was I’d take a handful or two of fresh rosemary and coat the entire top of the brisket. Yum, if you really like rosemary.

nick quick#8

beef brisket and pot roast combined to bring this delectable dish before extremely delicious and good with potatoes not only for memorial day but served up on sundays and family get togethers makes an excellent choice for all

Theresa Floyd#9

I am dying to try to cook this brisket. You make it seem easy to cook a brisket, so I am going to try your recipe and tips. If this turns out for me, I will be adding this recipe to recipe book. I also love the tips and cooking gadgets you include. Thanks for sharing!

Please note: comments must be approved before they are published.

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