I watched, made notes, and reviewed your lesson on pot roasts numerous times.

I used a 2.5 pound piece of choice brisket, pre-seared it, and then braised it in the oven at 225 degrees. I turned it hourly. After ten hours braising, it is still not fork tender.

I let it cool overnight, and have just sliced it thinly. It isn't stringy, it smells wonderful, and the braising liquid tastes wonderful. I will let the sliced meat braise a bit longer when I reheat it.

My question, or comment, is that this seems to be an awful lot of time for a relatively small piece of meat. Does anyone have any thoughts about this--I am guessing that I've spent more in electricity than I saved on an economical cut of meat (which isn't ALL that economical, given that I can usually find strip steak or ribeyes at the same price on sale).

Hi Jeffrey....

Sounds like you did everything perfectly. Long slow braising is not supposed to save on the electricity bill :-).

I've cooked a lot of brisket in my days. It does often take a long time. However, I do exactly as you did - let it cool, slice it (about 1/4 to 1/2 inch think slices across the grain, place it back into a casserole or roasting pan (just big enough for all the slices, then pour over the braising liquid when reheating. I also often heat the liquid before pouring over and placing in the oven. This will finish the braise faster and it will turn out fantastic. Don't panic.

One other suggestion to try, perhaps another time, is that you can often finish the sauce a bit at this point before pouring back over the meat to re-heat and finish the braise. Just don't thicken it too much as it will still reduce a bit more (and as a result, thicken a bit more). So just thicken it a bit, adjust season if you like (try a bit of mustard and horseradish in the sauce if you like these ingredients).

What time should I be there for dinner?

Thanks for the quick response. Dinner's at 7.

The braising liquid is red wine, crushed tomatoes, a cinnamon stick, big strip of lemon zest, 3 cloves of garlic eminceed, and 3 whole cloves; mirepoix sweated with two onions, 3 carrots, and 2 celery stalks.

Do you think horseradish or mustard would work better--or just thicken with a roux or slurry?

Stick with your plan. I should have asked about your aromatics before making the suggestion. Not sure mustard and horseradish will go that well with the cloves, zest and garlic. So just adjust if needed.

One tip is to take a bit of the liquid in a side bowl when heated (couple of tablespoons) and try as is, and then with a bit of mustard (for example). Mustard is good if you want a bit of heat. Just suggesting this testing method for next time. Stay on course.

Use a slurry or roux - perfect.
:-)

Well, it was amazing. Tender and moist and not a bit stringy--nothing like grandma used to make, thank goodness. I actually tried adding both mustard and horseradish in side bowls--both enhanced the flavors--mustard was better.

Not sure I'd do this regularly given the very long cooking times, but it was the best, most tender, and best colored brisket I've ever had, let alone made.

Thanks again for your help.

Braising, pot roasting, stewing, stock-making, and even "low and slow" dry heat cooking like roasting and even bar-be-quing all take a fair bit of cooking time. But once you get used to this kind of cooking (and become comfortable with it), it becomes effortless. Easier then most other forms of cooking because you don't have to do much. You may have found it a bit time consuming this first time around because you had to constantly check for doneness, you were a bit worried it wouldn't work, etc... A few more times and your confidence, will turn this into an effortless affair.

One time I had 12 people coming over. So I bought a full brisket, seared it (5 minutes), cut some mirepoix and caramelized it in the pan (15 mins) deglazed the pan (2 mins) and then added a stock (you can use this process to actually make your stock too if you don't have any). Threw it into a low oven for about 8 to 10 hours. Chilled it, then reheated and finished the next day. Actual active time is only about 30 mins or so and just like your experience....

"it was the best, most tender, and best colored brisket I've ever had"... it's easy cookin'.

Question: Why would you want to make something using another cooking method that as not quite the best, most tender and best colored... you'd ever had? Food for thought.

Answer:
Because after all is said and done, it's still a pot roast, albeit a delicious one. As opposed, for example, to my rack of lamb, marinated in soya sauce, garlic, and tamarind and sauced with a port-wine reduction with dates--which everyone for whom I've made it has said is the single best thing they've ever eaten anywhere.

The pot roast is certainly WAY more economical though. :-)

These are great lessons, and I especially am enjoying the emphasis on method and creativity, rather than just following rote recipes.

Love any more details if you have them. Sounds delicious...

Grilled Lamb Chops with Port Wine/Date Reduction

2 racks of lamb, frenched 1/4 cup dark brown sugar
1 cup soy sauce 4 cloves garlic, minced
1/3 cup tamarind paste 2 tsp cumin seeds, toasted and crushed
1/4 cup fresh mint, chopped 2 tsp black pepper
1/4 cup peanut oil

Toast cumin seeds until fragrant. Whisk all marinade ingredients together in a bowl big enough to hold the marinade plus two racks of lamb. Marinate, covered, at room temperature for 2 hours.

2 cups port wine ½ cup coarsely chopped dried dates
2 tbsp Demi-Glace Gold 2 tbsp butter
1 1/3 cups hot water

Reduce 2 cups port wine in a 3-4 quart saucepan to 1/4 cup (about 20 minutes). Whisk demi-glace into boiling water. Whisk the demi-glace/water mixture into reduced wine--simmer over medium heat about 3 minutes, until it coats the back of a spoon. Stir in the dates--cook another 5 minutes over medium-low heat. Whisk in the butter, 1 tbsp at a time. Keep warm

Wrap the bones of the rack of lamb in foil. Grill high heat for 2 minutes each side, then reduce heat and cook over indirect heat, cover closed, until internal temperature is 135 degrees (about 20 minutes). Remove foil, cut into individual chops and serve....

Enjoy. I usually serve it with a couscous ratatouille timbale--and I grill the veggies for the ratatouille at the same time I'm preparing the lamb.

Joe, in your post on Jan 13, 2011 you talk about roasting a brisket in the oven. I'd like to try that with a tri-tip roast I have, about 2.5 lbs. Any suggestion of an internal temp I should look for? I was thinking take it out at 115F or so and let it rest for 20 minutes.

I was looking at the lessons and it doesn't seem like there is one for dry roasts of beef and other meats, just for chicken. I saw a recipe for prime-rib roast but I'm thinking that's a different cut of meat, and that I'd be better off with a lower temp of around 250F. Or do you think following the prime-rib roast recipe would work for tri-tip?

Lastly, I want to brown the meat before roasting as Rouxbe does in pretty much all beef recipes. However I was thinking of a twist I hadn't seen mentioned. I want the outside seared to build up all those flavors. I could do it in a pan as in all the recipes, or over hot coals. The twist is, what if instead of using hot coals I used a handheld propane torch? It would certainly brown the exterior.

Hi Ken,
3 ways to sear a roast. You mention coal.
If you have an outdoor BBQ grill then you can surely brown the meat there and roast it in the oven or sear it in a large frying pan or again start it in the oven at 450F for the first 10 minutes then lower the temp.
Typically the bigger the roast the lower the temperature, I used to cook whole hips of beef overnight at 225F in hotels, personally I would roast it at 275-300F.
Because Tri tip roast is not as tender as prime rib I would cook it to until 125F and let it rest to a medium, I personally like my beef rare yet if it is not a very tender cut it will be chewier rare than cooked medium.
Hope it helps.

I think I am getting the name right after a bit of searching, in spanish it is called "redondo" or "peceto" in Argentina. It is a round long piece in the rear part, the round? (I still have to learn all translations for the cuts, which are different here).

Anyway, my question is..here it is quite common to do roasts or pot roasts with this cut, but I often find they are quite dry. I've always wondered if this precise cut is best for a long slow cooking technique such as pot roasting (or stewing if cut into bite-size pieces) or if on the contrary it is meant to be treated as a steak as it is very lean meat.

Do you have any advice on this? What or which cooking technique(s) round eye benefits from? Or is it just too lean for slow combination cooking methods and too hard for it to be undercooked in a dry heat method. Thank you!!

If you type in "eye of the round" (you can search using the top right of each page) you will find a few threads on this subject. Look for the one from Christophe K, and that should help you out. Cheers!

In my experience, the eye round is not suitable for braising, unless used as the basis for a roulade or similar "rolled and tied" preparation. The muscle density and the lack of fat and connective tissue makes this cut of beef suitable for dry methods, so roasting or pan frying (after tenderizing and marinating) would be more ideal. It also dries out quickly, so medium-rare to medium would be ideal end results. I think this cut works well as a whole roast, and the leftovers can be sliced (thinly) for sandwiches or in any number of other applications where you want lean beef.

Thank you both!
Dawn, I'll take a look at that link! Thanks...I searched for round eye (as it is how I found it written in a beef chart with all the cuts)..so got no results!

Ken, it's great to hear, because either they are well underdone or the braised dishes I have tried were as you describe: dry! I wasn't sure if cooking it less would leave a tough meat due to the muscle fiber or as in steaks a more tender result! Thanks a lot!

I was wondering if I could add some brandy to the pot before I begin the browning process. Add the brandy, burn off the alcohol, add some butter and oil, and then brown the meat. I thought that the brandy might help create a more flavorful crust on the meat, but I'm not sure if it's worth it or how exactly to do it. Do you think that would help flavor the meat during the sear, or would it "wash" off during the pot-roasting process?
Thanks
Dennis

I would recommend using the brandy to deglaze the pan. So brown the meat first (just oil, no butter, as it may burn if the pan gets too hot), remove from pan, pull pan off flame, carefully add brandy and use your wooden spoon incorporate the small browned pieces and coloration (a.k.a. sucs).

If you reduce that liquid, you'll have a great flavor builder for the pot roast. Start by browning (searing) your meat- a dry method. So, no liquid up front. Enjoy!

Thanks. I appreciate the tip.
Dennis