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0 now from the Firefox Add-ons Store. Beef Brisket Pot Roast Beef Brisket cooked as a pot roast couldn’t be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Beef brisket is a fabulous cut of meat. The brisket is located between the shoulders and the forelegs of the steer. These muscles get a workout, which results in more flavor in the meat, and they are also well marbled with fat, adding even more flavor. So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue.
Upon serving, the meat is cut across the grain, helping it become fall-apart tender. A whole brisket has two parts, the “flat cut” and the “point cut. The flat cut is flatter and leaner than the point cut and is more readily available at grocery stores. It still has a fat cap on one side, but the meat itself is leaner.
This cut is most often used for roasts you intend to slice. The point cut of the brisket is a fattier cut, with more fat marbling throughout the meat, making it more flavorful and more shreddable. You can use either cut for this beef brisket recipe, just know that a point cut will be richer and fattier, the flat cut, more lean. This brisket recipe is fairly classic. It’s essentially a pot roast—a slow braise with lots and lots of onions. First, you score the fat side of the roast to help it render while cooking. Then you sear the brisket on all sides in a hot pan.