Pot-Roast Brisket Recipe

Pot-Roast Brisket Recipe

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POT-ROAST BRISKET
Both this and the previous recipe provide very good leftovers for your Hash, or are excellent in sandwiches, or simply cold, sliced thinly, with Green Sauce or horseradish. You can salt the brisket yourself for 5 days in a brine or if you don’t want to make it yourself, you can buy salted brisket from the butcher.
Pot-Roast Brisket Recipe
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Servings
Servings
Pot-Roast Brisket Recipe
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Instructions
  1. In a deep baking pan, just a bit bigger than your beef, lay your chopped vegetables, garlic, herbs, and pepper, onto which nestle your brisket. Pour the stock and wine over it. You are looking for an iceberg effect; part of the beef is not covered but we know there is a lot more submerged in the stock. Cover with tinfoil. Put into a medium oven for 3 hours, until thoroughly giving but not collapsing (keep an eye on it; do not let it cook too fast, and turn the oven down if this is the case).
  2. When it’s ready slice and eat the meat, ladling a little of the juice over it (keep the remaining juice, which makes a very good base for soup).
  3. Serve with Horseradish Sauce.

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