Slow-Roast Beef Brisket with Potatoes and Onions

By cwaldron09

Ingredients

• 4 to 5 pound piece of boned, rolled beef brisket, tied with string
• 4 to 5 garlic cloves, coarsely chopped
• Good handful of thyme sprigs
• 2 to 3 tablespoons canola or olive oil
• Sea salt and freshly ground black pepper
• 2 to 2 1/2 pounds potatoes peeled and cut into 1 1/2 inch chunks
• 1 pound small onions or shallots, peeled

Preparation

Step 1

Preheat oven to 400 degrees.

Put the tied brisket in a large roasting pan, and tuck the garlic and thyme inside and under it. Massage the oil into the meat, then season well with salt and pepper. Place in the oven and roast for 30 minutes, then remove from the oven. Turn temperature down to 300 degrees, cover the meat with foil, and return it to the oven for 4 hours, by which time it should be very tender.

Baste the meat with its fatty juices, then add the potatoes and onions to the roasting pan and toss them in the juices too. Turn the oven up to 325 degrees and cook, uncovered, for another hour, until the roast has crisped up and the spuds and onions are cooked through.

Serve the beef in thick slices with the potatoes and onions. There won't be much in the way of juices, as they will have been absorbed by the vegetables, but any that remain should be spooned over the meat.