Juicy beef for the holiday
Description
The recipe won't take much time. This meat will look very impressive on a festive table. Serve it with the vegetables it was cooked with, or you can arrange separately prepared vegetables around it. If you want juicy meat, choose beef brisket rather than shoulder or rear cuts. Feel free to experiment with spices and add more vegetables while cooking. Serve hot.
Instructions
- 1
Step 1
1. Choose meat with a fatty layer on one side, wash the meat and pat it dry with paper towels. Make sure the meat is at room temperature before you start cooking.
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Step 2
2. On the fatty side, make diagonal cuts with a knife (first in one direction, then in the other) to form diamond shapes. Sprinkle the brisket with salt and let it sit for half an hour.
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Step 3
3. Wipe the brisket with paper towels once again, place the meat fat-side down into a preheated small cauldron or a heavy-bottomed pot. Sear for about 5–8 minutes, then flip the meat to the other side and sear for another 3–5 minutes.
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Step 4
4. Transfer the meat from the cauldron (pot), return it to the heat. Slice the large onions and add them to the container, season with salt and sauté for 3-5 minutes. Add the minced garlic and cook for the same amount of time.
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Step 5
5. Tie together rosemary, thyme, and bay leaf with natural string.
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Step 6
6. Push the vegetables slightly to the sides, place the meat in the center, add the tied herbs, pour in the broth, and bring to a boil. Cover the meat with a lid and transfer to a preheated oven at 150 degrees for 3 hours, turning the meat every hour.
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Step 7
7. Cut the carrots into large pieces and add them to the meat, cover with the lid again and cook for another hour.
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Step 8
8. Remove the meat from the oven, cover it with foil, and take out the herbs. Place the stewed onions first, then arrange sliced meat and carrots on top.