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| Beef Brisket Pot Roast |
Beef Brisket cooked as a pot roast couldn't be less complicated. Just sear after which prepare dinner it inside the oven with onions and garlic all afternoon until it becomes fall-aside soft. The leftovers freeze fantastically, too!
Ingredients :
- 4 to five pound (about 2 kg) pork brisket, flat cut or factor reduce
- Salt
- 1 to two tablespoons more virgin olive oil
- three large onions, sliced
- 5 to six garlic cloves, minced
- 1 sprig thyme
- 1 sprig rosemary
- three to four bay leaves
- 2 cups red meat inventory
- 2 to three massive carrots, peeled and cut into 1 half of-inch pieces
- 1 tablespoon mustard (non-obligatory)
Instructions :
| Prep : 35M | Cook : 812M | Ready in : 4H50M |
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Notes :
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