MICHAEL SYMON'S POT ROAST WITH SHAVED CARROT SALAD

MICHAEL SYMON'S POT ROAST WITH SHAVED CARROT SALAD image

Categories Beef

Yield 6

Number Of Ingredients 17

Ingredients

3 lb Brisket
Salt and Pepper
3 tablespoon Extra Virgin Olive Oil
2tablespoonCoriander crushed and toasted
1/2 cup large Diced Bacon
1 Red Onion sliced
2 cloves Garlic smashed
2 Carrots roughly chopped
1 Jalapeno split
12 oz Apple Cider
Water to cover 3/4 way up the sides
4 Carrots shaved
1 bunch Mint Leaves
1 bunch Scallions sliced
2 tbsp Red Wine Vinegar
3 tbsp Olive Oil
Salt and Pepper

Steps:

# Step 1 Instructions Preheat the oven to 325 deg F. # step 2 ingredients 1/2 cup large Diced Bacon instructions Add bacon and cook until crispy, about 5 minutes. Once cooked remove from pan and set aside. # step 3 ingredients 3 lb Brisket Salt and Pepper 3 tablspoon Extra Virgin Olive Oil instructions Heat a large Dutch oven over medium high heat and add the olive oil. When hot, season the brisket and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the bacon. # step 4 ingredients 1 Red Onion sliced 2 cloves Garlic smashed 2 tablespoon Coriander crushed and toasted Salt and pepper 1 bottle Beer to cover 3/4 way up the sides 4 Carrots, shaved 1 Jalapeno split 12 oz Apple Cider Water to cover 3/4 way up the sides instructions Season the brisket with salt, pepper and coriander and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the onion, garlic, carrots, and jalapeno pepper. Saute until tender, about 3 more minutes. Season with salt and pepper. Stir in beer and add the apple cider. Bring to a boil, cover and place into oven. Cook the brisket for 2 to 21/2 hours at 325 degrees until tender. Slice and serve with the carrot salad. # step 5 ingredients 4 Carrots shaved 1 bunch Mint Leaves 1 bunch Scallions sliced 2 tablespon Red Wine Vinegar 3 tablespoon Olive Oil Salt and Pepper instructions For the salad, Place the carrots, mint, and scallions in a large bowl with the vinegar. Season with salt and pepper and toss to coat. Drizzle in the olive oil and toss. Serve alongside the pot roast.