Side Pannel
Vidalia Onion Pot Roast
Ingredients List
- 1 Fresh beef brisket, about 4
- -pounds, well trimmed
- Salt and pepper to taste
- 2 tb Dry thyme
- 1 tb Dry rosemary
- 2 tb Olive oil
- 4 lg Vidalia onions, peeled and
- -sliced, about 4 cups
- 1 c Dry red wine
- 3 Carrots, thinly sliced,
- -about 1 cup
- 2 tb Chopped garlic
- 2 c Hot beef stock, with
- 1 c Water
- 2 Celery stalks, tied into a
- -bouquet garni
- 3 Bay leaves, tied into a
- -bouquet garni
Directions
Preheat oven to 375 degrees.
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 325 degrees. Continue to slowly brais e 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.
>From Michael's Place Show #ML1A30
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 325 degrees. Continue to slowly brais e 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.
>From Michael's Place Show #ML1A30
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