Beef Brisket Pot Roast

Ingredients

• 2 kgbeef brisket, 4–5 lb; fat cap on one side
• salt, to taste; season generously
• 3onions, roughly chopped
• 5 clovesgarlic
• 1 sprigthyme, fresh
• 1 sprigrosemary, fresh
• 4bay leaves
• 2 cupsbeef stock
• 3carrots, large, peeled and cut into large chunks
• 1 tbspmustard, optional, for sauce; Dijon works well
• 4potatoes, to serve; mashed, roasted or boiled

Method

1. 1

   Trim any large chunks of fat from the brisket but leave the fat cap intact. Score the fat cap in a crosshatch pattern, slicing through the fat but not the meat. Salt the brisket generously and let it sit at room temperature for 30 minutes.

2. 2

   Preheat oven to 150°C (300°F). Heat a large Dutch oven over medium-high heat. Pat the brisket dry and place fat-side down. Sear for 5–8 minutes until the fat is nicely browned, then flip and brown the other side. Remove and set aside.

3. 3

   In the rendered fat, sauté the onions over high heat with a pinch of salt until lightly browned, 5–8 minutes. Stir in the garlic and cook 1–2 more minutes.

4. 4

   Nestle the brisket back in the pot. Tie the bay leaves, rosemary, and thyme into a bundle and add it. Pour over the beef stock and bring to a boil on the stovetop. Cover and place in the oven for 3 hours, flipping the brisket every hour.

5. 5

   After 3 hours, add the carrots, cover, and continue cooking for 1 more hour until the carrots are tender and the brisket is falling-apart soft.

6. 6

   Transfer the brisket to a cutting board and tent with foil. Discard the herb bundle. To make the gravy, blend the remaining braising liquid and half the onions until smooth (add 1 tbsp mustard if you like). Keep warm.

7. 7

   Slice the brisket across the grain into ¼–½ inch slices. Serve with the carrots, onions, gravy, and potatoes.