Fall is here and it's time for a roast. Give Michael Symon's flavorful version a try.
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things you'll need.
3 lb Brisket
Salt and Pepper
3 tablespoon Extra Virgin Olive Oil
2 tablespoon Coriander 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
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat the oven to 325 deg F.
ingredients 1/2 cup large Diced Bacon
instructions Add bacon and cook until crispy, about 5 minutes. Once cooked remove from pan and set aside.
ingredients 3 lb Brisket Salt and Pepper 3 tablspoon Extra Virgin Olive Oil
instructions 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.
ingredients 1 Red Onion sliced 2 cloves Garlic smashed 2 tablespoon Coriander crushed and toasted Salt and pepper 1 bottle Beer to cover 3/4 way up the sides 4 Carrots, shaved 1 Jalapeno split 12 oz Apple Cider Water to cover 3/4 way up the sides
instructions 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.
ingredients 4 Carrots shaved 1 bunch Mint Leaves 1 bunch Scallions sliced 2 tablespon Red Wine Vinegar 3 tablespoon Olive Oil Salt and Pepper
instructions 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.