Pot Roast With Shaved Carrot Salad

By sassy47

Ingredients

• 3 lb Brisket
• Salt and Pepper
• 3 tablespoon Extra Virgin Olive Oil
• 2 tablespoonCoriander crushed and toasted
• 1/2 cup large Diced Bacon
• 1 Red Onion sliced
• 2 cloves Garlic smashed
• 2 Carrots roughly chopped
• 1 Jalapeno split
• 12 oz Apple Cider
• Water to cover 3/4 way up the sides
• 4 Carrots shaved
• 1 bunch Mint Leaves
• 1 bunch Scallions sliced
• 2 tbsp Red Wine Vinegar
• 3 tbsp Olive Oil
• Salt and Pepper

Details

Servings 6

Preparation

Step 1

Preheat the oven to 325 deg F.
Add bacon and cook until crispy, about 5 minutes. Once cooked remove from pan and set aside.
Heat a large Dutch oven over medium high heat and add the olive oil. When hot, season the brisket and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the bacon.
Season the brisket with salt, pepper and coriander and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the onion, garlic, carrots, and jalapeno pepper. Saute until tender, about 3 more minutes. Season with salt and pepper. Stir in beer, water and add the apple cider. Bring to a boil, cover and place into oven. Cook the brisket for 2 to 21/2 hours at 325 degrees until tender. Slice and serve with the carrot salad.
For the salad, Place the carrots, mint, and scallions in a large bowl with the vinegar. Season with salt and pepper and toss to coat. Drizzle in the olive oil and toss. Serve alongside the pot roast.