Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pot roast beef brisket. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Photography Credit: Elise Bauer Beef brisket is a fabulous cut of meat.
Pot roast beef brisket is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pot roast beef brisket is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook pot roast beef brisket using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pot roast beef brisket:
- Prepare 700 g well-marbled beef brisket, rolled and tied
- Get 1 tsp flaked sea salt, plus extra to season
- Get freshly ground black pepper
- Get 4-5 tbsp sunflower oil
- Get 4 onions
- Make ready 3 sprigs bushy thyme
- Get 1 large bay leaf
- Make ready 2 tbsp tomato purée
- Prepare 500 ml hot beef stock, made with 1 beef stock cube
- Get 200 ml red wine
- Get 4 large carrots, cut into 3cm/11/4in chunks
- Make ready 6 celery sticks, trimmed and cut into 4cm/11/2in lengths
Sprinkle with onion garlic brown sugar. Sprinkle with onion garlic brown sugar. Massage into the meat then add the chili sauce over the top. Sweat the onion, carrot, celery and garlic in the pan for a minute or two then turn the heat down.
Steps to make Pot roast beef brisket:
- For the beef, season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3.
- While the beef is frying, thinly slice two of the onions. Remove the beef from the casserole and put it to one side. Add the onions to the casserole and fry for five minutes or until nicely browned, stirring regularly. Add a little more oil if the onions begin to stick.
- Stir in the thyme and bay leaf and cook for 20-30 seconds more, stirring. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob.
- Cover with a lid and place in the oven. Cook for three hours 30min. After about 1hour 45min, take out of the oven and turn the beef. If you press it with a fork, the meat will feel very firm.
- While the beef is cooking, prepare the vegetables. Cut the remaining onions into half from root to tip and then cut each half into four. Peel the carrots and cut into 3cm/1¼in chunks, trim the celery and cut into 4cm/1½in lengths.
- Heat another tablespoon of oil in a large non-stick frying pan. Fry the onions for five minutes, stirring occasionally. Add the carrots and celery and cook for a further five minutes over a medium heat until the onions are softened and all the vegetables are lightly browned, stirring regularly.
- Remove the beef from the oven and take off the lid. Press the beef with a fork. You should be able to feel it becoming much softer. (If not, return to the oven for a further 30 minutes before adding the vegetables.)
- Turn the beef over and nestle all the sautéed vegetables around it. Cover with the lid again and return to the oven for a further 1-2 hours, or until the beef is very tender and yields completely to the pressure of a spoon.
- To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. A beef brisket roast is just one of the many roasts cut from a steer or heifer. The most muscular of the roasts, brisket needs a long time in the oven to break down the muscles. Other beef roasts include prime rib, chuck, tenderloin, top sirloin, tri-tip and rump roasts.
So that’s going to wrap it up for this exceptional food pot roast beef brisket recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
