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Step 1: Meat Preparation
Keep stored in the freezer until ready to use.
We bought 1/4 of a cow and did the butchering ourselves. Needless to say if we didn't know what the cut was, it was labeled Brisket. This is clearly a pot roast take the meat out and let it thaw in the refrigerator, allow 2 days. Make sure the meat is in the bowl to collect any condensation, or blood. Never thaw frozen food at room temperature.
If you want the meat to be dry, tough, and tasteless, then use the microwave.
The fridge is the safest way to thaw food, when in doubt thaw it in the fridge. However, the fridge is also the slowest way to thaw food.Once the meat is thawed, shake off any excuses liquid, I place on a serving platter to season it. It's convenient and easy to clean up. Also reduces the risk of raw meat touching an unclean surface.
Wash your hands before and after touching any raw meat.
Season the meat on both sides with about 2 teaspoons of seasoned salt and 2 teaspoons of pepper.
Have diced garlic for when you cook the meat.
Step 2: Cooking Preparation 1
In a fry pan place 2 tablespoons of butter and 2 tablespoons of olive oil.
The olive oil will keep the butter from burning, and adds a delicious flavor.
Step 3: Cooking Preparation 2
With High heat melt the butter with the olive oil.
You should avoid putting meat into a cold pan, it will stick, and it can cause the meat to be tough.
Step 4: Preparation
With the meat seasoned on both sides with the seasoned salt and pepper
Step 5: Searing
Keep the pan on High heat, place the meat in the pan.
Cook on all sides for 2-3 minutes. Use tongs to flip the meat. You do not want to use a fork, what you are doing is searing and sealing the meat to trap all the juices inside. A fork will puncture the seal.
Sear all sides.
Step 6: Searing
You do not need to overcook, you just want to sear it to keep the inside juicy
Step 7: Ingredients
Once all sides have been seared add one large onion, sliced.
Add the garlic. (If you want a weaker garlic taste, add the garlic just as you bake).
You want to start the caramelization while the meat is in the pan, for added flavor.
Step 8: Onion Caramelization
After the onions start to brown, remove the meat, with the tongs, and place into a small roaster.
Remember use tongs, to protect the sear...avoid using a fork.
Roaster should not be much bigger then the meat. Continue cooking the onions for another minute or two.
Step 9: Combining
Pour the onions, garlic, and remaining butter and olive oil over top of the meat.
Scrape fry pan to get all the bits.
Step 10: Getting Ready to Bake
Once all the ingredients are in the roaster, top with 1 heaping teaspoon of beef base.
Do NOT use beef bouillon since that is too salty,
Add 1/4 cup of warm water.
Step 11: All Set
Once everything is in the roaster, I like to add a stalk of celery.
The entire stalk. Celery brings out flavors, and once cooked you won't see or taste the celery.
Step 12: Cooking
I bake for one hour at 350 degrees covered.
See the celery has just about vanished the same has happened to the onions.
Place cover back on the roaster and cook for one more hour at 250 degrees.
Step 13: Ready to Go
Using a spatula so as not to pierce the meat.
Remove the meat from the roaster.
Place the meat on a platter and let rest for about 10 minutes before slicing
in the meantime, drain all broth, juice, onions, celery from the roaster and place in a pan.
Step 15: Making Gravy From the Drippings
Heat the broth and one cup of water from the roaster over high heat.
Add a teaspoon of gravy seasoning to the broth.
This adds additional flavor and color.
Step 16: Gravy Mixture
to one cup of water add 2 tablespoons of flour and 1 tablespoon of cornstarch
using cornstarch helps the gravy to keep it's color
Step 17: Cooking the Gravy
Once the flour and cornstarch mixture is blended, add all at once to the boiling broth
Using a whisk, keep stirring until the gravy thickens.
This will also help break up the remaining large pieces of onion or celery.
Step 18: Serving
Slice the meat against the grain.
Avoid slicing with the grain of the meat, that will make each serving tough and chewy.
Serve on a plate, top with gravy, and add side dishes to enhance the presentation
Third Prize in the
Meat Contest 2016