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Garnish: Julienne carrots, celery and onion (just a few for presentation).
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Then simmer them in a little stock to soften slightly.
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Cool until needed.
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Dip in stock to reheat and arrange on top of gravy on the meat.
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Method: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy.
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Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead).
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Add the beef, seasonings and stock.
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Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours.
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Check the meat with a meat fork.
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The briskets should be extremely fork tender (practically falling apart).
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When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly.
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** Bruce recommends Black Angus Briskets because of the higher meat yield and quality.
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Also Briskets are fatty with excellent flavor so when they're well done the fat cooks out and they stay moist and tender.
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Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve).
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Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture.
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Discard the squeezed veggies.
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Cool the stock so the fat will rise to the top.
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While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle.
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Scrape off any excess soft fat and discard it.
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Keep the meat pieces (pot roast) to eat soon or refrigerate them.
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To Make Gravy: Heat the Pot Roast Stock separately.
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In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes).
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Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes.
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Continue stirring (it could burn) browning slightly is okay.
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It adds color to the gravy.
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Add some of the hot stock gradually.
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Stir swiftly to break up lumps and make a smooth paste.
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Add more stock to thin to the desired consistency.
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Let simmer 20 to 25 minutes, stirring occasionally.
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Check for color, taste and thickness.
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Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet.
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Add salt and pepper and more stock if needed.
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Slowly reheat Pot Roast in hot stock.
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Remove from stock to a cutting board.
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Slice the meat thinly on the bias against the grain of the meat.
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Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired.
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Serve with fresh mashed potatoes and a vegetable.
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This is a meal to enjoy.
