Beef Brisket Pot Roast
A slab of beef is browned in butter then simmered with spices. The meat is sliced and gravy is poured over the slices. The beef brisket pot roast is served with fried sweet potatoes and blanched broccoli florets.
For the vegetables
For the gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups broth (the cooking liquid from the pot of beef)
- 2 tablespoons demi-glace (see notes after the recipe)
Cook the meat
- Rinse the beef brisket and wipe dry with paper towels.
- Melt two tablespoons of butter in a thick-bottomed pot.
- Lay down the meat in the hot butter and let the underside brown for a couple of minutes. Give the meat a quarter turn and brown. Repeat until the entire surface of the brisket is lightly browned.
- Sprinkle in the salt, pepper, rosemary, thyme and sage.
- Pour in the wine and cook uncovered, turning the beef often, until the wine has almost dried up.
- Pour in enough bone broth to reach halfway up the height of the meat.
- Add the onion, bay leaf and garlic to the meat.
- Bring to the boil. Set the heat to low. Cover the pot with a lid that fits snugly and simmer the beef for two to two and a half hours or until fork-tender.
Prepare the vegetables
- While the beef cooks, peel the sweet potatoes and cut into wedges.
- Trim the broccoli and cut into florets.
- Melt two tablespoons of butter in the frying pan.
- Spread the sweet potato wedges on the hot butter in a single layer and sprinkle with half a teaspoon of salt.
- Cook, stirring occasionally, until browned in spots and cooked through. Set aside.
- Boil about four cups of water in a small pan. Add the remaining teaspoon of salt.
- Dump in the broccoli florets and cook for two minutes.
- Scoop out and plunge in a bowl of icy water. Leave to cool for a few minutes. Drain and set aside.
Make the gravy
- When the beef is done, scoop out and move to a cutting board covered loosely with foil.
- Strain the cooking liquid for the gravy.
- Heat two tablespoons of butter in a pan.
- Add the flour, all at once, and stir briskly to remove lumps. Cook for six to seven minutes over medium heat to make a dark roux.
- Pour in two cups of broth slowly stirring as you pour.
- Cook until thickened. If too thick, add more broth and continue cooking until bubbly.
- Stir the demi-glace into the gravy. Taste. Add salt and pepper, but only if needed.
Assemble the dish
- Cut the beef brisket into half inch slices and lay on the middle of a serving plate.
- Arrange the sweet potatoes on one side and the broccoli on the other side.
- Drizzle gravy over the beef brisket pot roast. Serve the rest of the gravy on the side.
Tougher cuts of beef that require long and slow cooking are popular choices for making pot roast. The lengthy cooking time breaks up the fibers while the presence of liquid in the pot prevents the meat from drying out. The vegetables that traditionally accompany beef brisket pot roast are potatoes and carrots. I wanted something different. I also wanted the vegetables to have textures to contrast with the beef. Hence, the separate preparation of the sweet potatoes and broccoli. The demi-glace used here was bought at the culinary school that my daughter was attending at the time. If you cannot get demi-glace, use a tablespoon of Worcestershire sauce. The gravy won’t taste as rich but it won’t taste too shabby either.
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