Beef Brisket Pot Roast

Ingredients

• 2000 gBeef
• 15 gSalt
• 3 pcsOnion
• 5 pcsGarlic clove
• 1 pcsThyme
• 1 pcsRosemary
• 4 pcsBay leaf
• 480 mlBeef broth
• 3 pcsCarrot
• 1 tbspMustard
• 800 gPotato
• 1 tbspOlive oil
• 30 gButter
• 80 mlMilk

Instructions

1. 1

   Preparation

   • Trim the brisket (approx. 2,000 g) of any large chunks of fat, leaving a thin fat layer. Score the fat in parallel lines about 2 cm apart, cutting only the fat, not the meat.
   • Rub the brisket all over with salt and let rest at room temperature for 30 minutes.
   • Peel and roughly chop the onions, mince the garlic. Peel the carrots and cut into large pieces. Peel and cut the potatoes for mashing into even chunks.
2. 2

   Sear the brisket

   • Heat an ovenproof heavy pot or Dutch oven over medium-high heat.
   • Pat the brisket dry. Place it fat-side down in the hot pot and sear for 5–8 minutes until the fat is golden brown. Reduce heat if it sears too quickly.
   • Turn the brisket and brown the other side briefly, then remove and set aside.
3. 3

   Sauté onions and garlic

   • If little fat is left in the pot, add 1 TBSP olive oil.
   • Add the onions, increase heat, sprinkle a little salt and sauté, stirring often, until lightly browned (5–8 minutes).
   • Stir in the garlic and cook 1–2 more minutes.
4. 4

   Braise in the oven

   • Preheat oven to 150 °C (approx. 300 °F). Tie thyme, rosemary and bay leaves together with kitchen twine.
   • Push onions and garlic to the sides of the pot, nestle the brisket inside, add beef stock (480 ml) and the tied herbs. Bring to a simmer on the stove.
   • Cover and transfer the pot to the oven. Cook for 3 hours, turning the brisket carefully every hour for even cooking.
5. 5

   Add carrots and finish braising

   • After 3 hours, add the carrot pieces so they sit in the cooking liquid.
   • Cover and braise another 1 hour, until carrots are tender and the brisket is falling-apart tender.
6. 6

   Rest meat & make sauce (optional)

   • Remove the brisket to a cutting board and tent loosely with foil; discard the herbs.
   • Optional: Remove half the onions and the carrots and keep warm. Pour remaining cooking liquid and vegetables into a blender and purée until smooth. Stir in 1 TBSP mustard if desired, warm the sauce in a small pot and adjust seasoning.
7. 7

   Make mashed potatoes & serve

   • While the meat rests, cook the potatoes in salted water until soft (15–20 minutes). Drain, mash and mix with butter (30 g) and milk (80 ml) to a creamy consistency. Season with salt to taste.
   • Slice the brisket across the grain into 0.5–1 cm slices. Serve with the onions, carrots, gravy and mashed potatoes.