Brisket with Onions, Potatoes and Carrots
Roasted Garlic (can be used with roast or on side)
Barely cut the top from an entire head of garlic. Drizzle the
exposed tops of the cloves with a little olive or vegetable oil and
bake, in an aluminum foil cup, in a 350 degree(s) oven for 20-30
minutes or until golden, soft, and deliciously fragrant. Remove from
oven and cool, and then squeeze the
individual cloves from the head.
Brisket with Onions, Potatoes and Carrots
(serves 6-8)
1 large brisket, about 4-6 lbs.
cake meal with which to dust the brisket
oil with which to sear the brisket
6-8 each, medium sized potatoes and large carrots
4 large onions, peeled and thinly sliced
2 cups red wine
2-3 cups beef broth, or more depending on the way the brisket fits
into
your roasting pan.
Salt, pepper, garlic powder to taste
chopped fresh parsley with which to garnish the serving platter with
fresh flat leaf parsley, (sprigs) also for garnishing
Very lightly dust both sides of the brisket with the meal and set
aside. Heat some oil in a large skillet and when hot, sear the
brisket in the hot oil. When the first side is browned, turn it over
and brown the second side. Remove the meat from the pan, and the pan
from the heat.
Place the meat in an oven proof roaster large enough to hold the
brisket in a single layer along with the the roaster along with the
meat. Add in the wine and the broth so that the meat is covered
about two thirds of the way by liquid.
Cover the pan, place it in a pre heated 350 degree(s) oven and allow
the liquid to come to a simmer. Reduce the temperature to 275
degree(s) and allow the brisket to braise for about one and one half
hours.
Peel the potatoes and the carrots and cut the potatoes into quarters
and the carrots into 2 inch long pieces, either halved or whole
depending on their diameter and your personal preference. Keep the
potatoes immersed in water until it is time to place them in the
oven with the meat, to keep them from turning brown.
After the meat has cooked for about an hour and a half, add the
potatoes and the carrots to the roaster and cover the pan again.
Replace in the oven and allow the brisket to cook another 90 minutes
or so. The brisket is done when the meat is fork tender and the
carrots and potatoes are cooked to your liking.
Remove the roaster from the oven, and the brisket from the roaster.
Allow the meat to rest for about 20 minutes, and then slice it
thinly, against the grain of the meat. Arrange the meat attractively
on a large oval platter. Cover the meat with the cooked onions and
some of the cooking liquid. Decorate the rim of the platter with the
cooked potatoes and
carrots. Sprinkle the carrots and the potatoes with the chopped
parsley, and decorate the platter with the sprigs of the flat leaf
parsley. Serve the remaining cooking liquid on the side. |