Beef brisket is browned in butter then simmered with seasonings and spices. The cooked meat is sliced and gravy made with demi-glace is poured over the slices. Flanked by lightly fried sweet potatoes on one side and blanched broccoli on the other, the pot roast with gravy and vegetables was pretty as a picture and delicious as sin.
Perfect for the cooler weather, this meat and vegetable dish requires a few hours of cooking BUT very little supervision. Easy. Delicious. Make a huge batch for the coming holidays and you’ll make everyone happy. You even have the option of cooking both the meat and gravy a few days in advance.
I had three pieces of beef brisket with a total weight of 1.6 kilograms. Only one piece became this pot roast with gravy and vegetables.
First, I melted butter in a thick-bottomed pot. I wiped the beef dry then lowered all three pieces in the hot butter. I let the underside brown for a few minutes then I gave each piece a quarter turn every few minutes.
To the browned meat, I added salt, pepper, rosemary, sage and thyme.
Water was poured in. Broth or stock would have been better but I forgot to thaw the bone broth in the freezer so I had to make do with water.
Onion, bay leaves and garlic were thrown in. When everything was boiling happily together, I turned down the heat and let everything simmer for two and a half hours.
During the last half hour of cooking, I prepared the rest of the components of the dish. I pan fried a couple of peeled sweet potatoes and blanched a head of broccoli in lightly salted water.
When the beef was done, I left all three pieces in the pot and started scooping out the reduced cooking liquid to make the gravy.
Ten minutes after the beef reached the fork-tender stage, my pot roast with gravy and vegetables was ready to serve.
- 500 grams beef brisket in one piece
- 2 tablespoons butter
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried sage
- 1 small onion peeled and halved
- 2 cloves garlic
- 1 bay leaf
- 1 to 2 sweet potatoes
- 1 head broccoli
- 2 tablespoons butter
- 1 and 1/2 teaspoons salt divided
Rinse the beef brisket and wipe dry with paper towels.
Melt two tablespoons of butter in a thick-bottomed pot. Lay down the meat in the hot butter and let the underside brown for a couple of minutes. Give the meat a quarter turn and brown. Repeat until the entire surface of the brisket is lightly browned.
Sprinkle in the salt, pepper, rosemary, thyme and sage. Pour in enough bone broth (or water) to reach halfway up the height of the meat.
Add the onion, bay leaf and garlic to the meat.
Bring to the boil. Set the heat to low. Simmer the beef for two to two and a half hours or until fork-tender.
While the beef cooks, peel the sweet potatoes and cut into wedges.
Trim the broccoli and cut into florets.
Melt two tablespoons of butter in the frying pan.
Spread the sweet potato wedges on the hot butter in a single layer and sprinkle with half a teaspoon of salt. Cook, stirring occasionally, until browned in spots and cooked through. Set aside.
Boil about four cups of water in a small pan. Add the remaining teaspoon of salt. Dump in the broccoli florets and cook for two minutes. Scoop out and plunge in a bowl of icy water. Leave to cool for a few minutes. Drain and set aside.
Heat two tablespoons of butter in a pan. Add the flour, all at once, and stir briskly to remove lumps. Cook for six to seven minutes over medium heat to make a dark roux.
Pour in two cups of broth slowly stirring as you pour. Season with salt and pepper. Cook until thickened. If too thick, add the remaining half cup of broth and continue cooking until bubbly.
Stir the demi-glace into the gravy. Taste. Add more salt and pepper, if needed.
Cut the beef brisket into half inch slices and lay on the middle of a serving plate. Arrange the sweet potatoes on one side and the broccoli on the other side. Drizzle gravy over the meat. Serve the rest of the gravy on the side.