Best Pot Roasted Brisket Recipes

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

POT-ROASTED BRISKET

Steps:

• Preheat the oven to 350 degrees.
• Crush garlic cloves with salt and rub onto both sides of the meat. Season meat with 1 1/2 teaspoons salt and pepper.
• Spread onions, carrots, and celery over the bottom of a roasting pan just large enough to hold the meat; top with 2 bay leaves. Place meat on top of vegetables and bay leaves and top with remaining 2 bay leaves. Cover pan with parchment-paper-lined aluminum foil and transfer to oven. Bake until meat is fork tender, 3 to 4 hours.
• Remove meat from oven and let stand 30 to 45 minutes. Cut the top fatty layer (known as the second cut) from the leaner bottom layer (known as the first cut); trim off and discard the layer of fat between them. Slice both cuts across the grain.
• Tip the roasting pan slightly; skim off some of the fat and discard. Serve vegetables and their juices immediately with meat. To make a thicker sauce, puree vegetables and their juices slightly before serving.