Best Beef Brisket (aka Pot Roast)
Great for all holidays and every occasion in between!
large cloves garlic, finely chopped
1 8- to
teaspoons course sea salt
teaspoon freshly ground black pepper
onions, halved and sliced
carrots, sliced into ¼-inch thick rounds
outside ribs celery, sliced ¼-inch thick
chopped clove of garlic into each side of the meat.
pepper the meat on both sides.
onions, carrots and celery on the bottom of the pan. Put the meat
over the vegetables. Put 2 bay leaves under the meat, 2 on top of the
pan tightly with aluminum foil and cook in a preheated 350-degree
oven for 4 hours, until meat is just tender.
rest 20 minutes, then slice: Cut the second cut off of the first cut
and trim off and discard the layer of fat between them. Slice both cuts
the grain, either straight down or at a slight diagonal angle. Skim any
fat off the juices left in the pan, and serve the onions and vegetables
with the juices as a sauce for both the meat and any starch accompaniment.
If desired, you can
puree some of the vegetables to make a thicker sauce.
preparing ahead for serving another day, refrigerate until several hours
before serving time. Skim hardened fat off the surface of the liquid that
has collected around the meat, and off the surface of the meat. Allow the
meat to come to room temperature before final heating.
Serving the Roast:
hour before serving, using a long-bladed, preferably serrated knife, slice the meat about 1/4-inch thick. It will
sawing motion and a strong arm. Do not disturb the conformation of the
meat. Return the meat to the roasting pan as if it was still a whole
pan juices and heat, uncovered, for 45 minutes to 1 hour, basting
a few times during that period. The surface of the meat should have
browned nicely, and the slices of meat should be heated through and fork
tender. Trim excess fat off the meat on the plate, as it is eaten.
Recipe by Arthur Schwartz
Copyright 2009, Challah Connection