Pot Roast Brisket
This provides very good leftovers for a hash, or is excellent in sandwiches, or simply cold, thinly sliced. 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 corned brisket from the butcher.
- 2 carrots peeled and chopped
- 3 onions peeled and chopped
- 2 leeks cleaned, trimmed and chopped
- 2 heads garlic skin on
- 1 bundle fresh herbs tied together
- 10 black peppercorns
- 4 1/2 pound piece of brisket of beef
- 1 quart unsalted chicken stock
- 2 cups red wine
- In a deep roasting pan, just a bit bigger than your beef, lay your chopped vegetables, garlic, herbs and peppercorns, 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 aluminum foil. Put into a medium 350º oven for 3 hours, until thoroughly giving but no collapsing (keep an eye on it; do not let it cook too fast, and turn the oven down if this is the case).
- Then slice and eat it, ladling a little of the juice over the meat (keep the remaining juice, which makes a very good base for soup). Serve with horseradish sauce.