Beef Point End Brisket Pot Roast

by Chef Leslie Stronach

Serves: 4-6

Preparation time: 30min

Cooking time: 3h 30min

Difficulty: Easy

Directions

• 1kg Beef PE Brisket
• 1-2 Tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 2 bay leaves
• 2 cups of beef stock
• 500g Pomme Puree

1. You'll need an ovenproof, thick-bottomed pot with a cover enough to hold the brisket pot roast with a little room for the onions.
2. Pat the brisket dry and place it into the pot, and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until nicely browned.
3. Turn the Brisket over and cook to brown the other side.
4. When the Brisket has browned, remove it from the pot and set aside.
5. There should be a couple tablespoons of fat rendered in the pot.
6. Add the chopped onions and increase the heat to high.
7. Sprinkle a little salt on the onions.
8. Sauté until the onions are lightly browned, 5-8 minutes.
9. Stir in the garlic and cook 1-2 more minutes.
10. Preheat the oven to 160°C.
11. Use kitchen twine to tie together the bay leaves, rosemary and thyme.
12. Move the onions and garlic to the sides of the pot and nestle the flap inside. Add the beef stock and the tied-up herbs.
13. Bring the stock to a boil.
14. Cover the pot, place the pot in the 170°F oven and cook for approx 3 hours.
15. Carefully flip the Brisket every hour so it cooks evenly.
16. Cook till the Brisket is basically falling-apart tender.
17. When the Brisket is falling-apart tender, remove the beef into a dish.
18. Pull out and discard the herbs.
19. Using forks pull beef apart
20. Blend the sauce in a blender, and purée until smooth.
21. Reduce till required consistency and return beef to sauce.
22. Season to taste.
23. Place stew into moulds or bowls.
24. Cool then top with potato.
25. Bake till potato golden at 200°C