Braised Brisket Print Email

4-6 pound beef brisket, first cut
Tony's Porterhouse & Roast Seasoning (also great with Tony's Euro-Crust, Z Blend, Prime Rib & Tenderloin, or salt, pepper and herbs)
3-4 cups beef stock
1 pound carrots, peeled and sliced
12 new potatoes (if serving with potatoes, use other hard veggies instead)
12-18 pearl onions
2 cloves garlic
1 jar chili sauce
superfine flour, flour or cornstarch

Season brisket with your favorite Tony's Blend or with salt, pepper and herbs. Place a heavy metal roasting pan over flame, add a splash of oil and sear both sides of the brisket in the roasting pan. When browned, add 3 cups beef stock. Cover tightly and place in 350-degree oven for 2-3 hours.

Reduce oven to 300-degrees. Remove roast from oven, add veggies and chili sauce, cover and return to oven for 1.5 to 2 hours longer or until roast and veggies are done to your liking. Check during roasting time, adding additional stock, water or seasoning as needed.

To Serve:
Remove roast and veggies and skim fat from sauce (can also be chilled and fat layer simply pulled off). Slice remaining fat from roast. Place roasting pan on top of stove and simmer, reducing sauce to taste (or if stock became too concentrated, add water). Thicken as desired with superfine flour (or temper-in a flour or cornstarch and water slurry) at a rate of approximately 1 TBS per cup of liquid in pan. Slice roast and display with veggies. Serve smothered with gravy. - Chef Mick (Michaelangelo) Rosacci, --

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