Vidalia Onion Pot Roast
Recipe By: Michael Lomonaco
Serving Size: 8
1 fresh beef brisket ; about 4 pounds well trimmed
salt and pepper to taste
2 tablespoon dry thyme
1 tablespoon dry rosemary
2 tablespoon olive oil
4 large Vidalia onions ; peeled and sliced
4 cups about
1 cup dry red wine
3 carrots ; thinly sliced about 1 cup
2 tablespoon chopped garlic
2 cups hot beef stock ; with
1 cup water
2 celery stalks ; tied into a bouquet garni
3 bay leaves ; tied into a bouquet garni
Preheat oven to 375F.
Season the beef brisket well with salt and pepper. Crush the thyme and
rosemary together with a mortar and pestle and rub the herb mix into
the beef, coating it evenly. Rub the beef well with 1 table spoon of
the olive oil.
Heat a large saute pan with 1 tablespoon olive oil over medium high
heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef
to the hot pan and sear well on one side until browned before turning
the beef over and searing the other side. When the beef has been well
browned on both sides, remove from the pan and set aside.
Add the onions to the saute pan and cook them until golden brown. Add
the red wine to the onions and reduce by half.
Pour the onions into a large heavy roasting pan and spread evenly
across the bottom before putting the beef on the bed of onions. Add
the carrots, garlic, hot beef/water and celery bundle to the beef in
the roasting pan and place, uncovered, into the oven. All the combined
liquid should rise only 2/3 as high as the meat is thick. Add
additional water to maintain the braising liquid height.
Cook for 1 hour before turning the beef over. Cook the second side
uncovered for 1 hour before covering the pan with a cover or foil and
turning the oven down to 325F. Continue to slowly braise the beef
brisket for 1 1/2 to 2 additional hours.
Remove the pan from the oven, discard the celery bouquet and allow the
beef to rest for 20 minutes before slicing and serving with some of
the onion jus.
Quoted message said:From Michael's Place Show #ML1A30
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