Beef Brisket Pot Roast

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1. 1
   Trim large fat chunks from the brisket, keeping a thin fat layer. Score the fat in a cross-hatch pattern with 2 cm spacing, cutting through fat only.
2. 2
   Salt the brisket generously and let it rest at room temperature for 30 minutes.
3. 3
   Pat the brisket dry. Heat a Dutch oven over medium-high heat and place the brisket fat-side down. Sear for 5-8 minutes until the fat is deeply browned.
4. 4
   Flip the brisket and sear the other side for a few minutes until browned. Remove and set aside.
5. 5
   Add chopped onions to the pot (with rendered fat or a splash of oil) and increase heat to high. Sprinkle with salt and sauté, stirring often, for 5-8 minutes until lightly browned. Stir in minced garlic and cook 1-2 minutes more.
6. 6
   Preheat the oven to 150°C. Tie together the bay leaves, rosemary, and thyme with kitchen twine.
7. 7
   Return the brisket to the pot, nestling it among the onions. Pour in beef stock and add the herb bundle. Bring to a boil, then cover and transfer to the oven.
8. 8
   Braise for 3 hours, flipping the brisket every hour for even cooking.
9. 9
   Add carrots, cover, and continue braising for 1 hour until the carrots are tender and the brisket is falling-apart soft.
10. 10
    Transfer the brisket to a cutting board and tent with foil. Discard the herb bundle.
11. 11
    For optional sauce: remove and set aside the carrots and half the onions. Pour remaining braising liquid into a blender with remaining onions and purée until smooth. Stir in 15 ml mustard if desired. Transfer to a small pot and keep warm.
12. 12
    Slice the brisket across the grain into 6-12 mm thick slices.
13. 13
    Serve the sliced brisket with onions, carrots, sauce (if made), and potatoes, egg noodles, or polenta.
14. 14
    7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.
15. 15
    To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
16. 16
    8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.
17. 17
    Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.