Savory braised rolled beef brisket (brisket joint).
- 1 whole brisket, 5–6 lb (or the flat of such a brisket)
- 2–3 Tbsp butter
- 2 carrots, chopped
- 3 stalks celery, chopped
- 2 medium/small onions, sliced
- 3/4 lb mushrooms stems removed and reserved, caps quartered
- 5–7 cloves garlic
- small bunch parsley
- a few sprigs of thyme
- 1–2 pounds small potatoes, quartered or halved
- 1/2 C red wine or beef stock
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C)
- If using a whole brisket, trim off the point (reserve for another use). Trim just a little of the fat from the fatcap, and trim the excess fat from the other side of the flat.
- Salt and pepper the meaty side of the cap generously. Roll the cap as tightly as you can, rolling across the grain of the meat, so that the meat grain runs parallel to the cylinder you’re creating.
- Tie the roll in 3–5 places so that it holds securely.
- Salt and pepper the roll generously. Heat a heavy-bottom roasting pan or large cast-iron skillet over medium-high heat. Melt a few tablespoons of butter in the pan and cook the rolled brisket in the skillet until well browned on all sides. Set the roast aside.
- Sweat the onions, celery, carrots, and mushroom stems in the roasting pan.
- Deglaze the pan with wine, place the parsley and thyme in the pan and nestle the roast down among the veggies and herbs.
- Insert the probe from the ChefAlarm into the thickest part of the rolled brisket, set the high-temp alarm for 200°F (93°C) and cook the brisket in the oven for 20 minutes (use the timer built into your ChefAlarm).
- Decrease the heat to 325°F (164°C), cover the brisket with foil and continue to braise, turning the roast in the pan every hour and replacing the thermometer probe in it.
- When the ChefAlarm sounds at 200°F (93°C) peel back the foil and verify the temp with your Thermapen. Add the potatoes and mushroom caps to the braising liquid. Cook uncovered until the potatoes and mushrooms are cooked through and tender (about 30 more minutes).
- Remove the pan from the oven, cut the strings from the roast and let it rest for 10–20 minutes in the juices before slicing it and serving it with the vegetables and potatoes from the pan. Pass the pan juices around as gravy or save it to dip sandwiches made from the leftovers…if there are leftovers.