Beef Roast Recipes

Certified Angus Beef ® T-Bone Steak

• 8 lbs. Certified Angus Beef® Boneless Beef Brisket
• 2 large carrots, cleaned, peeled, diced
• 1 large celery, cleaned, peeled, diced
• 2 medium red onions, cleaned, diced
• 2 stalks leeks, cleaned, trimmed, diced
• 1/2 bunch parsley, stems, washed
• 1/2 bunch cilantro, stems, washed
• 3 bay leaves
• 1 Tbs. white peppercorns
• 1/2 Tbs. mustard seeds
• 2 qts. chicken broth

Directions

1. In large stock pot, place all cleaned and prepared vegetables, herbs and spices. Fill pot 1/2 full with water.
2. Add chicken broth and bring to a boil, reduce to simmer. Add the boneless, cleaned brisket. Slowly cook brisket until the meat is tender, 1-1/2 to 2 hours. When meat is done, check with a baking needle. This should go in and out of meat with ease.
3. Remove meat and rest. Keep warm with a small amount of the stock just covering the meat. Use 2 quarts of the stock to prepare the herb broth. Strain remainder of stock, place in container and freeze for future use.

Herb Broth

• 2 qts. stock, strained, defatted
• 1 Tbs. basil, snipped
• 1 Tbs. chives, snipped
• Salt to taste
• 6 oz. Roma tomatoes, cleaned, peeled, seeded, julienned
• White pepper, milled to taste
• 2 Tbs. virgin olive oil

Directions

Place broth in rondeau and heat thoroughly. Add herbs and adjust seasoning with salt and pepper. Just prior to serving, add herbs and finish with olive oil. Remove from heat.

Root Vegetables and Potatoes:

• 24/2 each potatoes, turned
• 24/2 each carrots, turned
• 24/2 each celery, turned
• 24/2 each yellow turnips, turned

Directions

1. Clean and wash all vegetables. Cook until tender and season with stock, salt and pepper.
   
   
2. Slice brisket into thick slices against the grain, place in deep plates. Add vegetables and potatoes, ladle generously with herb broth.

Serves 12 (7-ounce portions).