Hairy Bikers Pot Roast Brisket features a 4-pound beef brisket seared to perfection, paired with onions, carrots, celery, garlic, and aromatic herbs. Simmered in red wine and chicken broth, it’s a savory delight that serves 6 and takes approximately 3.5 to 4 hours to prepare.
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💗 Why You’ll Love This Pot Roast Brisket Recipe:
- Mouthwatering Flavor: The slow cooking process infuses the brisket with deep, savory flavors, creating a taste sensation that’s simply irresistible.
- Fork-Tender Texture: The long braising time ensures the brisket becomes incredibly tender, making it a melt-in-your-mouth delight.
- Rich, Hearty Dish: This dish is a hearty and satisfying meal, perfect for gatherings or when you’re craving comfort food.
- Spicy Kick: The dried red chiles provide a subtle heat that complements the rich flavors without overwhelming your taste buds.
- Wine-Infused Sauce: Red wine lends a luscious depth to the sauce, resulting in a sophisticated and luxurious taste profile.
❓ What Is Hairy Bikers Pot Roast Brisket Recipe?
Hairy Bikers Pot Roast Brisket is a delectable dish featuring a 4-pound beef brisket seared and slow-cooked with garlic, onions, carrots, celery, herbs, red wine, and chicken broth. It yields a tender and flavorful meal served with a reduced sauce.
🥩 Hairy Bikers Pot Roast Brisket Ingredients
- One 4-pound beef brisket with a 1/3-inch layer of fat
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, smashed
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 bay leaves
- 2 rosemary sprigs
- 2 small dried red chiles
- 2 cups dry red wine
- One 14-ounce can whole plum tomatoes, drained
- 3 cups low-sodium chicken broth
🥘 How To Make Hairy Bikers Pot Roast Brisket
- Warm the oven up to 325°F. Add salt and pepper to the beef. Warm the oil up in a big pan. Put the brisket in the pan with the fat side down.
- Cook over fairly high heat for about 5 minutes, or until it is well browned. For another five minutes, flip it over and brown the other side. Place the beef on a roasting pan with the fat side facing up.
- Put the garlic, onions, carrots, and celery in the pan. Cook over medium-low heat, turning every now and then, for about 10 minutes, or until the vegetables are soft. Stir the food for two minutes after adding the bay leaves, thyme, and chiles.
- Over high heat, add the wine and boil until it is cut in half, which should take about 6 minutes. Put in the tomatoes and cook for 15 minutes on low heat. Put the mix all around and on top of the beef.
- Over high heat, add the broth to the pan and bring it to a simmer.
- Place the meat in the middle of the broth. Place the baking pan in the oven and cover it with foil. Braise the brisket for about three hours, or until it is very tender. Place the beef on a platter and cover it with foil.
- Put a coarse strainer over a large saucepan and pour the roasting pan’s contents through it. Try to get as many of the veggies through as you can. Place the sauce on high heat and boil it until it is reduced to 3 1/4 cups. This should take about 20 minutes.
- Add salt and pepper to taste. Cut the brisket into pieces that are about 1/3 of an inch thick. Serve the beef with some of the sauce on top to keep it moist. Pass the rest of the sauce around the table.
💭 Recipe Tips:
- Proper Browning: Ensure the brisket is properly browned by using a hot pan and allowing each side to sear for about 5 minutes. This step enhances the depth of flavor in the dish.
- Layering Ingredients: When placing the brisket in the roasting pan, position it with the fat side facing up. This allows the fat to render and baste the meat as it cooks, resulting in a juicier and more flavorful brisket.
- Sauté Vegetables: Pay attention to sautéing the garlic, onions, carrots, and celery. Cooking them until they are soft and slightly caramelized adds richness and depth to the sauce.
- Balancing Spices: Adjust the amount of dried red chiles to control the level of spiciness according to your taste preferences.
- Deglazing with Wine: When adding the dry red wine, be sure to deglaze the pan by scraping up any browned bits from the bottom. This helps capture those flavorful caramelized residues.
🥗 What To Serve Pot Roast Brisket?
Serve Pot Roast Brisket with creamy mashed potatoes and steamed green beans for a classic pairing the tender meat and rich sauce complement the sides perfectly for a hearty meal.
🎚 How To Store Leftovers Pot Roast Brisket?
- Refrigeration: Place leftover Pot Roast Brisket in an airtight container and refrigerate it for up to 3-4 days.
- Freezing: To store for an extended period, wrap brisket slices or the whole brisket tightly in plastic wrap, aluminum foil, or use an airtight container label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Pot Roast Brisket?
- Oven: Preheat your oven to 325°F (160°C) place the leftover Pot Roast Brisket in an ovenproof dish, add a bit of beef broth or water to prevent drying, cover with foil, and heat for approximately 20 minutes or until it’s warmed through.
- Stovetop: In a saucepan, gently reheat the sliced brisket with a bit of beef broth or gravy over low to medium heat stir occasionally and heat for about 10-15 minutes or until it’s heated evenly.
FAQ’S
What’s the best cut of brisket for pot roasting?
The flat cut (or first cut) is often preferred for its leaner meat and even shape, which cooks more uniformly. The point cut (or second cut) is fattier and can also be used for a more flavorful and moist roast.
How long should I cook a pot roast brisket?
Cooking times can vary based on the size of the brisket and the method used, but generally, it should be cooked slowly for about 3-4 hours on the stovetop or oven or 8-10 hours in a slow cooker on low.
Should I marinate the brisket before cooking?
While optional, soaking the brisket adds flavor and tenderizes it a simple marinade of wine, vinegar, or citrus juices with herbs and spices can be refrigerated for several hours or overnight.
Can I cook Pot Roast Brisket in a slow cooker?
Absolutely a slow cooker is ideal for this type of dish. Cook on low for 8-10 hours or on high for 5-6 hours until the brisket is tender.
How do I know when the brisket is done?
The brisket is done when it’s extremely tender and easily pulls apart with a fork. An instant-read thermometer should read around 190°F to 200°F when inserted into the thickest part of the meat.
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Hairy Bikers Pot Roast Brisket Nutrition Fact
Amount Per Serving
- Calories 446
- Total Fat 24g
- Saturated Fat 12g
- Sodium 20mg
- Total Carbohydrate 18g
- Sugars 12g
- Protein 37g
Hairy Bikers Pot Roast Brisket
Description
Hairy Bikers Pot Roast Brisket features a 4-pound beef brisket seared to perfection, paired with onions, carrots, celery, garlic, and aromatic herbs. Simmered in red wine and chicken broth, it’s a savory delight that serves 6 and takes approximately 3.5 to 4 hours to prepare.
Ingredients
Instructions
- Warm the oven up to 325°F. Add salt and pepper to the beef. Warm the oil up in a big pan. Put the brisket in the pan with the fat side down.
- Cook over fairly high heat for about 5 minutes, or until it is well browned. For another five minutes, flip it over and brown the other side. Place the beef on a roasting pan with the fat side facing up.
- Put the garlic, onions, carrots, and celery in the pan. Cook over medium-low heat, turning every now and then, for about 10 minutes, or until the vegetables are soft. Stir the food for two minutes after adding the bay leaves, thyme, and chiles.
- Over high heat, add the wine and boil until it is cut in half, which should take about 6 minutes. Put in the tomatoes and cook for 15 minutes on low heat. Put the mix all around and on top of the beef.
- Over high heat, add the broth to the pan and bring it to a simmer.
- Place the meat in the middle of the broth. Place the baking pan in the oven and cover it with foil. Braise the brisket for about three hours, or until it is very tender. Place the beef on a platter and cover it with foil.
- Put a coarse strainer over a large saucepan and pour the roasting pan’s contents through it. Try to get as many of the veggies through as you can. Place the sauce on high heat and boil it until it is reduced to 3 1/4 cups. This should take about 20 minutes.
- Add salt and pepper to taste. Cut the brisket into pieces that are about 1/3 of an inch thick. Serve the beef with some of the sauce on top to keep it moist. Pass the rest of the sauce around the table.
Notes
- Proper Browning: Ensure the brisket is properly browned by using a hot pan and allowing each side to sear for about 5 minutes. This step enhances the depth of flavor in the dish.
- Layering Ingredients: When placing the brisket in the roasting pan, position it with the fat side facing up. This allows the fat to render and baste the meat as it cooks, resulting in a juicier and more flavorful brisket.
- Sauté Vegetables: Pay attention to sautéing the garlic, onions, carrots, and celery. Cooking them until they are soft and slightly caramelized adds richness and depth to the sauce.
- Balancing Spices: Adjust the amount of dried red chiles to control the level of spiciness according to your taste preferences.
- Deglazing with Wine: When adding the dry red wine, be sure to deglaze the pan by scraping up any browned bits from the bottom. This helps capture those flavorful caramelized residues.