Beef Brisket Pot Roast

01Method

1. 1

   Trim any large chunks of fat from the brisket, leaving the fat layer intact. Score the fat cap in a cross-hatch pattern with cuts about 3/4-inch apart, slicing through fat only. Season the meat generously with salt and leave it to rest at room temperature for 30 minutes.

2. 2

   Pat the brisket thoroughly dry. Place it fat-side down in a heavy ovenproof pot or Dutch oven over medium-high heat. Let it sizzle undisturbed for 5 to 8 minutes until the fat side is deep golden brown, adjusting the heat as needed to maintain a steady sizzle. Flip and brown the other side for a few minutes, then remove the brisket and set aside.

3. 3

   With the rendered fat remaining in the pot (add a splash of olive oil if needed), add the sliced onions and raise the heat to high. Season lightly with salt and cook, stirring frequently, until the onions are lightly golden, about 5 to 8 minutes. Add the minced garlic and continue cooking for 1 to 2 minutes more.

4. 4

   Preheat the oven to 300°F (150°C).

5. 5

   Bundle the bay leaves, rosemary, and thyme together with kitchen twine. Push the onions and garlic to the sides of the pot and nestle the brisket back in the center. Pour in the beef stock and add the herb bundle. Bring to a boil on the stovetop, then cover the pot and transfer to the oven. Braise for 3 hours, carefully turning the brisket every hour for even cooking.

6. 6

   After 3 hours, tuck the carrots into the pot around the brisket. Replace the lid and continue cooking for 1 hour more, until the carrots are tender and the brisket is falling apart.

7. 7

   Remove the pot from the oven. Transfer the brisket to a cutting board and tent with foil to rest. Discard the herb bundle.

8. 8

   To make the optional sauce, set the carrots and half the onions aside under foil. Transfer the remaining braising liquid and onions to a blender and purée until smooth. Stir in the mustard if desired, then pour into a small saucepan and keep warm over low heat. Skip this step if serving the drippings as-is.

9. 9

   Identify the direction of the muscle fibers and slice the brisket perpendicular to the grain in 1/4- to 1/2-inch slices. Arrange on a platter with the onions, carrots, and sauce. Serve alongside mashed, roasted, or boiled potatoes, egg noodles, or polenta.