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Sometimes you've just got to get the family together to enjoy a great steak dinner. Make sure to have an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Ingredients To Gather

•  4-5 pound beef brisketSalt

• 1-2 Tbsp olive oil

• 3 sliced large onions

• 5-6 minced garlic cloves

• 1 sprig thyme

• 1 sprig rosemary

• 3-4 bay leaves

• 2 cups of beef stock

• 2-3 large carrots, peeled and cut into 1 ½ inch pieces

• 1 Tbsp mustard (optional)

The Step By Step Directions To Follow

1 Make sure there is a layer of fat without chunks on one side of the brisket. Slice the fat in parallel lines with a sharp knife about ¾-inch apart. Repeat in the opposite direction to make a cross-hatch pattern. Salt the brisket well and let it sit at room temperature for 30 minutes.

2  Pat the brisket dry and place it, fatty side down, into the pot. Place it on medium high heat and cook for 5-8 minutes until the fat side is nicely browned and light sizzling. Turn the brisket over and cook for a few minutes more to brown the other side.

3 Remove the brisket from the pot onto a plate and set it aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

4 Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil. Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

5 After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

6 When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

7 At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

8 Notice the lines of the muscle fibers of the roast. This is the “grain” of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. Serve with the onions, carrots and gravy.

Finished!

And there you have it! A classic steak dinner. Don't forget the mashed potatoes to go perfectly with that gravy! We know it will leave you and your family feeling satisfied.

Here Is The Recipe For The Garlic Mashed Potatoes: The Best Mashed Potato Recipe In The World!

Article Source: Simply Recipes 

Photo Source: Examiner