Directions: |
Directions: Prepare 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, cut 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. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern. Salt & pepper the brisket well and let it sit at room temperature for 30 minutes. In a heavy cooking pot,Brown Roast in bacon grease.When the brisket has browned, remove it from the pot and set aside. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.
Preheat the oven to 300°F.
Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock. Bring the stock to a boil. Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.
After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots & potatoes are cooked through and the brisket is falling-apart tender.
When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil.
At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth.
Serve the brisket, sliced in 1/4-inch to 1/2-inch slices, against the grain of the meat, with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, or egg noodles.
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Personal
Notes: |
Personal
Notes: This recipe is fairly classic, a slow braise with lots and lots of onions. You can do so many things with brisket. One of my favorite beef brisket recipes is just simply slathering it with a BBQ sauce mixture and cooking it forever in the oven. You could easily use other root vegetables such as parsnips, turnips, or rutabagas. You could use root beer instead of the beef stock. Think of this recipe as a starting point for experimentation, or just a good, basic pot roast brisket.
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