Brisket Pot Roast (Irish)

Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavourful cut, it lends itself particularly well to long, slow pot-roasting. Typically served with mashed or boiled potatoes.

½ tsp. dry mustard
1 tsp. fresh thyme, chopped
sea salt
black pepper, freshly ground
⅓ cup all-purpose flour, unbleached (35 g)
1 (2 lbs) beef brisket (1 kg)
2 Tbsp. butter
2 onions, diced
3 carrots, diced
½ cup Guinness or Murphy's stout (120 mL)
½ cup beef stock (120 mL)

To Serve:
mashed or boiled potatoes
steamed cabbage

Mix the mustard, thyme, and flour together on a large plate, then season generously with salt and pepper. Roll the brisket in the flour mixture to coat it on all sides.

Melt the butter over medium-high heat in a heavy-bottomed pot large enough to hold the brisket. Cook the brisket on all sides for 3-4 minutes per side or until it is well browned, then remove from the pot and set aside.

Put the onions and carrots in the pot and cook, stirring frequently, for 5-6 minutes, or until they begin to brown. Season to taste with salt and pepper.

Increase the heat to high and deglaze the pot with beer and stock, stirring well and scraping up the browned bits on the bottom. Set the brisket on top of the vegetables, reduce the heat to low, and cover the pot tightly. Simmer for about 2½ hours, or until the meat is very tender, turning about halfway through cooking. Check the meat occasionally, and pour a bit more stock or water into the pan if it gets too dry.

To serve, slice the brisket and arrange on a warmed platter, then drizzle the pan juices over it.

Makes 4 servings.