Ingredients
5lbsbeef brisket,flat cut, or point cut
salt
2tbspextra-virgin olive oil
3largeonions,sliced
6clovesgarlic,minced
1sprigsprig thyme
1sprigrosemary
4bay leaves
2cupsbeef stock
3large carrots,peeled, cut into 1½-inch pieces
1tbspmustard,optional
Preparation
On one side of the brisket, there should be a layer of fat, which is needed.
If there are any large chunks of fat, cut them off and discard them.
Using a sharp knife, score the fat in parallel lines, about ¾-inch apart.
Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
Salt the brisket well and let it sit at room temperature for 30 minutes.
An ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions will be needed.
Pat the brisket dry and place it, fatty side down, into the pot and place it on medium-high heat.
Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. Aim for a steady sizzle, not a raging sear.)
Turn the brisket over and cook for a few minutes more to brown the other side.
When the brisket has browned, remove it from the pot and set aside.
There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.
Add the chopped onions and increase the heat to high.
Sprinkle a little salt on the onions.
Sauté, stirring often, for 5 to 8 minutes until the onions are lightly browned.
Stir in the garlic and cook for 1 to 2 more minutes.
Preheat the oven to 300 degrees F.
Use kitchen twine to tie together the bay leaves, rosemary, and thyme.
Move the onions and garlic to the sides of the pot and nestle the brisket inside.
Add the beef stock and the tied-up herbs.
Bring the stock to a boil on the stovetop.
Cover the pot, then place in the 300 degrees F oven.
Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.
After 3 hours, add the carrots.
Cover the pot and cook for 1 hour more, or until the carrots are cooked through, and the brisket is falling-apart tender.
When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board.
Cover it with foil. Pull out and discard the herbs.
At this point, the brisket can be served as is, or a sauce with the drippings and some of the onions can be made.
Slice the meat perpendicular to the ‘grain’ of the, or across the grain (cutting this way further tenderizes the meat), in ¼-inch to ½-inch slices. (A sturdy bread knife works great for slicing roasts.)
Serve with onions, carrots, and gravy.
Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.
