Beef Brisket Pot Roast

1 Préparer the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want

If there are any large chunks of fat, Couper 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

Trancher through the fat, not the Bœuf

Repeat in the opposite direction to make a cross-hatch pattern.

Sel the brisket well and let it sit at room temperature for 30 minutes.

2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a Couvrir, or Dutch oven, that is just wide enough to hold the brisket Rôtir with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high Chauffer

Cuire for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the Rôtir seems to be cooking too fast, turn the Chauffer down to medium

You want a steady sizzle, not a raging sear.)

Turn the brisket over and Cuire for a few minutes more to brown the other side.

3 Sauté the onions and Ail: When the brisket has browned, Retirer it from the pot and set aside

There should be a couple Cuillères à soupe of fat rendered in the pot, if not, Ajouter some Huile d'olive.

Ajouter the chopped onions and increase the Chauffer to high

Sprinkle a little Sel on the onions

Sauté, stirring often, until the onions are lightly browned, 5-8 minutes

Remuer in the Ail and Cuire 1-2 more minutes.

4 Return brisket to pot, Ajouter herbs, stock, bring to Mijoter, Couvrir, Cuire in oven: Preheat the oven to 300°F

Use kitchen twine to tie together the bay leaves, Romarin and Thym.

Move the onions and Ail to the sides of the pot and nestle the brisket inside

Ajouter the Bœuf stock and the tied-up herbs

Bring the stock to a Bouillir on the stovetop.

Couvrir the pot, place the pot in the 300°F oven and Cuire for 3 hours

Carefully flip the brisket every hour so it cooks evenly.

5 Ajouter carrots, continue to Cuire: After 3 hours, Ajouter the carrots

Couvrir the pot and Cuire for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

6 Retirer brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and Retirer the brisket to a cutting board

Couvrir it with foil

Pull out and discard the herbs.

7 Make sauce (optional): At this point you have two options

You can Servir as is, or you can make a sauce with the drippings and some of the onions

If you Servir as is, skip this step.

To make a sauce, Retirer the carrots and half of the onions, set aside and Couvrir them with foil

Verser the ingredients that are remaining into the pot into a blender, and purée until smooth

If you want, Ajouter 1 Cuillère à soupe of mustard to the Mélanger

Put into a small pot and keep warm.

8 Trancher the meat across the grain: Notice the lines of the muscle fibers of the Rôtir

This is the "grain" of the meat

Trancher the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.

Servir with the onions, carrots and gravy

Servir with mashed, roasted or boiled potatoes, Œuf noodles or polenta.