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I prepare this in an 8.5 quart dutch oven with a thick bottom the day before I’m going to serve it. If using cubed chuck roast, it will still tasted better if prepared the day before, then shut off and left on the stove until you are ready to slowly reheat it (allow at least 30 minutes for reheating).

 

Ingredients:

Olive oil as needed for browning

2 large onions, sliced

4-10 cloves garlic, minced

1 (3-5lb) first cut brisket (figure about 1/2 lb / person) or 3-4 lbs chuck roast

in 1-2 inch cubes

2 quarts chicken stock (it tastes better this way) or water

2 tablespoons apple cider vinegar

3 Tablespoons brown sugar

3 teaspoons salt

1/2 teaspoon ground pepper

1 bunch fresh dill, finely chopped (or 2 tablespoons dried dill)

6-8 carrots, sliced into 2 inch pieces

4 large or 6 medium potatoes, peeled and cut into 1 inch or so pieces

 

1. Melt fat (or pour olive oil) into the Dutch oven. Cook onion slices, stirring periodically, until tender(they’ll look slightly transparent) and when the onions are almost done add the garlic and stir. 

2. Remove the onions and garlic and put into a 3 qt saucepan with the stock (or water). Add the vinegar, brown sugar, salt, pepper and dill. Bring to a boil, stirring a couple of times.

3. While the liquids are getting to a boil, turn the flame high under the Dutch oven. When it is hot brown the brisket on all sides. (This means you are searing each side until it is brown and holding the brisket on edge so the edges brown.) When done browning, turn the brisket fatty side down.

4. Carefully pour the liquid over the brisket. Because the pan is hot the intial liquid may splatter.

5. Add the cut up carrots and potatoes. Cover and simmer for 2 1/2 hrs. Turn off the heat under the pot and let it cool.

6. A couple of hours before you are going to serve it. take the brisket out of the pan. Slice it across the grain  – usually you need to cut the brisket in half along the grain so you have reasonably sized pieces when you make the across the grain cut.

7. Return the pieces to the liquid, make sure they are pretty well immersed, cover the pan, and put on a low flame. It will be simmering and hot by the time you are going to serve it and you can’t overcook this.

Created by Jon