Vidalia onion pot roast
Vidalia onion pot roast recipe in the beef category
Recipe ingredients:
- 1 fresh beef brisket, about 4 pounds, well trimmed
- Salt and pepper to taste
- 2 tablespoons dry thyme
- 1 tablespoon dry rosemary
- 2 tablespoons olive oil
- 4 large Vidalia onions, or other sweets, peeled and sliced, about 4 cups
- 1 cup dry red wine
- 3 carrots, thinly sliced, about 1 cup
- 2 tablespoons chopped garlic
- 2 cups hot beef stock lightened with 1 cup water added
- 2 celery stalks tied with 3 bay leaves into a bouquet garni
Recipe method:
- Preheat oven to 375 degrees F.
- Season the beef brisket well with salt and pepper.
- Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly.
- Rub the beef well with 1 tablespoon of the olive oil.
- Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking.
- Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side.
- When the beef has been well browned on both sides. Remove from the pan and set aside.
- Add the onions to the saute pan and cook them until golden brown.
- Add the red wine to the onions and reduce by half.
- Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions.
- Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven.
- All the combined liquid should rise only 2/3 as high as the meat is thick.
- Add additional water to maintain the braising liquid height.
- Cook for 1 hour before turning the beef over.
- Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees F.
- Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
- Remove the pan from the oven. Discard the celery bouquet.
- Allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.