Beef Brisket Pot Roast Recipe Plus Patti Labelle Style Recipe Video In The Mix

Beef Brisket Pot Roast Recipe Recipes.net

WebFeb 20, 2024 · 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 …

1. On one side of the brisket, there should be a layer of fat, which is needed.
2. If there are any large chunks of fat, cut them off and discard them.
3. Using a sharp knife, score the fat in parallel lines, about ¾-inch apart.
4. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

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Brisket Pot Roast Food & Wine

WebSep 17, 2023 · Preheat the oven to 325°F. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high …

1. Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook 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.
2. 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.
3. Add the 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.
4. Strain the contents of the roasting pan through a coarse strainer 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-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.

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