Beef Brisket Pot Roast

1. Prepare the brisket by trimming off any large chunks of fat from the fatty side (they won't render fully), then score the rest in parallel lines about three-quarters of an inch apart, cutting through the fat but not the beef, and repeat the other way for a cross-hatch. Salt it well and leave at room temperature for 30 minutes.
2. To sear, use an oven-proof, thick-bottomed pot or Dutch oven just wide enough to hold the brisket. Pat it dry and lay it fatty side down over medium-high heat. Cook for 5 to 8 minutes until nicely browned (drop to medium if it colours too fast, as you want a steady sizzle), then turn and brown the other side for a few minutes.
3. Lift out the brisket and set it aside. There should be a couple of tablespoons of rendered fat in the pot; if not, add a little olive oil. Add the chopped onions, raise the heat to high, sprinkle with a little salt and saute, stirring often, until lightly browned, 5 to 8 minutes, then add the garlic and cook for another minute or two.
4. Heat the oven to 300F. Tie the bay leaves, rosemary and thyme together with kitchen twine. Push the onions and garlic to the sides of the pot, nestle the brisket back in and add the beef stock and tied herbs. Bring to the boil on the stovetop.
5. Cover, move to the oven and cook for 3 hours, carefully flipping the brisket every hour so it cooks evenly.
6. After 3 hours, add the carrots, cover and cook for another hour, until the carrots are tender and the brisket is falling apart.
7. Lift the brisket onto a board and tent it with foil, then discard the herbs.
8. For an optional sauce, remove the carrots and half the onions and cover them with foil, then blend the remaining contents of the pot until smooth, stirring in 1 tbsp mustard if you like, and keep it warm in a small pot.
9. Slice the meat across the grain (at a right angle to the muscle fibres) into quarter to half-inch slices.
10. Serve with the onions, carrots and gravy, alongside mashed, roasted or boiled potatoes, egg noodles or polenta.

Tips from the ZestyPlate Kitchen

• Score the fat cap so it renders properly and lets the seasoning work its way in.
• Take your time getting a deep, golden sear on the brisket. It anchors the flavour of the finished dish.
• Turn the brisket every hour so it braises evenly and stays moist right through.
• Always slice across the grain so you get tender slices rather than chewy strings.