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1
Preheat oven to 325F
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2
- Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium.
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3
- Place a lidded large roasting pan over 2 burners at high heat for 2 min
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4
- Add 3 tbsp olive oil and wait a minute
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5
- Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side
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6
- Once both sides are browned, remove brisket, reduce heat to med-high
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7
- Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min
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8
- Stir often with a wooden spoon, scrape up crusty bits
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9
- Turn-off heat, add balsamic vinegar & then Crispin Lansdowne
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10
- Turn heat back up to medium-high and reduce liquids by about a quarter.
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11
- Add beef stock & bring to boil over high heat
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12
- Return brisket to pan, settling it so veggies surround meat
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13
- Stock should come to the top of the brisket. Add more stock if necessary
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14
- Cover pan tightly & Braise in oven for 4 hrs
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15
-If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out
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16
- Turn up heat to 400F
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17
- Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes
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18
- Strain braising juices into a saucepan and skim the fat.
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19
- Let meat rest 10 minutes after it comes out of the oven
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20
- Place on a cutting board and slice thinly, against the grain
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21
- Serve with mashed potatoes.
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22
- Plate meat, spoon braising juices over meat, add dollop of horseradish cream.
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23
- Top with pickled onions
