Rundvlees Brisket Pot Roast

Bereiding

1. 1

   1 bereid the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely. Using a sharp knife, score the fat in parallel lines, ongeveer 3/4-inch apart. snijd through the fat, not the rundvlees. Repeat in the opposite direction to maak a cross-hatch pattern. 1 snuf zout the brisket goed and laat it sit at room temperature for 30 minuten.

2. 2

   2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a dek af, or Dutch oven, that is just wide enough to hold the brisket rooster with a little room for the uien. Pat the brisket dry and leg it, fatty side down, into the pot and leg it on medium high verhit. kook for 5-8 minuten, lightly sizzling, tot the fat side is nicely browned. (If the rooster seems to be cooking too fast, turn the verhit down to medium. You want a steady sizzle, not a raging sear.) Turn the brisket over and kook for a few minuten more to bak bruin the other side.

3. 3

   3 Sauté the uien and 5 knoflooken: When the brisket has browned, verwijder it from the pot and zet opzij. There should be a couple tablespoons of fat rendered in the pot, if not, voeg toe some olijfolie. voeg toe the chopped uien and increase the verhit to high. bestrooi a little zout on the uien. Sauté, stirring often, tot the uien are lightly browned, 5-8 minuten. roer erdoor the knoflook and kook 1-2 more minuten.

4. 4

   4 Return brisket to pot, voeg toe herbs, stock, breng to laat sudderen, dek af, kook in oven: verwarm de oven voor op 300°F. Use kitchen twine to tie together 4 laurierblaadje's, 1 rozemarijn and 1 tijm. Move the uien and knoflook to the sides of the pot and nestle the brisket inside. voeg toe 480 ml runderbouillon and the tied-up herbs. breng the stock to a kook on the stovetop. dek af the pot, leg the pot in the 300°F oven and kook for 3 uur. Carefully flip the brisket every hour so it cooks evenly.

5. 5

   5 voeg toe 3 wortelen, continue to kook: After 3 uur, voeg toe the wortels. dek af the pot and kook for 1 hour more, or tot the wortels are cooked through and the brisket is falling-apart mals. 6 verwijder brisket to cutting board, tent with foil: When the brisket is falling-apart mals, take the pot out of the oven and verwijder the brisket to a cutting board. dek af it with foil. Pull out and discard the herbs. 7 maak sauce (optional): At this point you have two options. You can serveer as is, or you can maak a sauce with the drippings and some of the uien. If you serveer as is, skip this step. To maak a sauce, verwijder the wortels and half of the uien, zet opzij and dek af them with foil. giet the ingredients that are remaining into the pot into a blender, and purée tot glad. If you want, voeg toe 1 tablespoon of mosterd 1 eetlepel mustard to the meng. doe into a small pot and houd warm. 8 snijd the meat across the grain: Notice the lines of the muscle fibers of the rooster. This is the "grain" of the meat. snijd the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. serveer with the uien, wortels and gravy. serveer with mashed, roasted or boiled 4 Mashed aardappelen, eiermie or polenta.