Brisket Beef Pot Roast Recipes

POT ROAST BEEF BRISKET

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8-10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
• Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.
• Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
• Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1-2 hours.
• To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
• Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
• Cook the latkes for 6-8 minutes on each side until golden-brown and cooked through. Don't be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
• Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10-15 minutes, or until hot and crisp.
• Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.

BEEF BRISKET POT ROAST

Steps:

• Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
• Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
• Add chicken broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
• Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
• Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
• Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.

BRISKET POT ROAST STYLE

Steps:

• Preheat oven to 450 degrees.
• Coat roasting pan with olive oil. Slice onion and place about a third in the bottom of the pan. Sprinkle with garlic salt and paprika. Put brisket on top of onions with fat side up.
• Cut the remainder of the vegetables and scatter them, along with the cloves of garlic, around the meat.
• Pour tomatoes over everything.
• Cover and cook for 30 minutes to sear the meat.
• Turn oven down to 350 degrees and cook for a minimum of 35 minutes per pound of meat (4 LB roast cooks for a minimum of 2 hours and 20 minutes).
• Uncover meat for last half hour to allow for browning.
• If you have more time, cook at 300 degrees and extend cooking time by about an hour. Watch that roast doesn't dry out, and add water, tomato juice or stock if necessary.