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| Beef Brisket Pot Roast |
Beef Brisket cooked as a pot roast couldn't be simpler. Just sear and then cook dinner it inside the oven with onions and garlic all afternoon until it turns into fall-apart soft. The leftovers freeze fantastically, too!
Ingredients :
- four to five pound (approximately 2 kg) pork brisket, flat cut or point reduce
- Salt
- 1 to two tablespoons greater virgin olive oil
- 3 massive onions, sliced
- 5 to 6 garlic cloves, minced
- 1 sprig thyme
- 1 sprig rosemary
- 3 to four bay leaves
- 2 cups pork inventory
- 2 to three huge carrots, peeled and reduce into 1 half of-inch pieces
- 1 tablespoon mustard (elective)
Instructions :
| Prep : 35M | Cook : 812M | Ready in : 4H50M |
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Notes :
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