CARROTS WITH BRISKET OF BEEF
This classic recipe combines the rich flavors of tender brisket with the sweetness of carrots, creating a hearty and satisfying meal. The long, slow cooking process ensures the meat becomes incredibly tender and the carrots absorb the savory flavors. This dish is perfect for a comforting family dinner or a special occasion.
Ingredients
- 2 pounds Beef brisket, about 2 pounds
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 bunches Carrots
- 8 cups Water (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fat (butter or oil)
- 2 tablespoons All-purpose flour
Instructions
- 1Season the brisket generously with salt and pepper. Let it stand at room temperature for at least 1 hour, or up to several hours.
- 2Wash and scrape the carrots. Cut them into small cubes.
- 3Place the seasoned brisket and cubed carrots in a large Dutch oven or heavy-bottomed pot. Cover with boiling water. Bring to a boil, then reduce heat to low, cover, and simmer for several hours, or until the meat and carrots are tender and the liquid has reduced by about half (approximately 2-3 hours).
- 4In a separate skillet (spider), heat the fat over medium heat. Let it brown slightly. Add the flour and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in about 1 cup of the liquid from the pot with the meat and carrots. Bring to a simmer, stirring until the sauce thickens slightly.
- 5Pour the sauce into the pot with the meat and carrots. Simmer for a few minutes, or until the carrots are browned and the sauce has thickened to your liking. Serve hot.