COOKING A ROLLED BEEF BRISKET

This cut is usually braised, and it’s a phenomenal way to do it. The beef is browned and cooked with a little stock or wine in the bottom of the pan, an abundance of vegetables, a good dose of salt and pepper. To make sure the whole roast gets to bathe in the richly flavorful broth, it should be turned every so often during cooking. This will also help the roast joint cook more quickly, as the direct heat transfer from the liquid to the meat is more efficient than the transfer from the air.

As the brisket roll is full of chewy connective tissue, it will certainly need time to break that collagen down. As with barbecued brisket, this is best accomplished by heating the brisket to an internal temperature of about 200°F (93°C).

Place the roast in a hot oven—375°F (190°C)—for 20 minutes, then braising at a lower temperature until the brisket reaches 200°F (93°C).  Then, to be well sure that it’s tender, add some potatoes and mushrooms to the braising liquid and cook it all until those are cooked through. That extra time at the final temp will ensure proper collagen melt.

Though it takes a long time (plan 4–6 hours for the cook), this roast of brisket is well worth the time. A lazy Sunday spent pottering around and checking through the kitchen from time to time is a perfect way to do this dish. You’ll get savory, amazing meat and veggies that you’ll love.  Give this British classic a try and warm up your weekend.

INGREDIENTS

·        1 roll of brisket

·        2–3 Tbsp butter

·        2 carrots, chopped

·        3 stalks celery, chopped

·        2 medium/small onions, sliced

·        ¾ lb mushrooms stems removed and reserved, caps quartered

·        5–7 cloves garlic

·        small bunch parsley

·        a few sprigs of thyme

·        1–2 pounds small potatoes, quartered or halved

·        ½ C red wine or beef stock

·        Salt and pepper to taste

                    

 

 

cooking INSTRUCTIONS

·        Preheat the oven to 375°F (190°C)

·        Salt and pepper the roll generously. Heat a heavy-bottom roasting pan or large cast-iron skillet over medium-high heat. Melt a few tablespoons of butter in the pan and cook the rolled brisket in the skillet until well browned on all sides. Set the roast aside. 

·        Sweat the onions, celery, carrots, and mushroom stems in the roasting pan.

·        Deglaze the pan with wine, place the parsley and thyme in the pan and nestle the roast down among the veggies and herbs. 

  

·        Insert a meat probe into the thickest part of the rolled brisket, set the high-temp alarm for 200°F (93°C) and cook the brisket in the oven for 20 minutes

·        Decrease the heat to 325°F (164°C), cover the brisket with foil and continue to braise, turning the roast in the pan every hour and replacing the thermometer probe in it. 

·        When the meat reaches 200°F (93°C) peel back the foil.  Add the potatoes and mushroom caps to the braising liquid.  Cook uncovered until the potatoes and mushrooms are cooked through and tender (about 30 more minutes).

·        Remove the pan from the oven, cut the strings from the roast and let it rest for 10–20  minutes in the juices before slicing it and serving it with the vegetables and potatoes from the pan. Pass the pan juices around as gravy.