One Pot Oven Cooking

So how do you feel about the real spring weather? It's traditionally what you may have noticed, still cold, damp, windy and yes even wet (with rain or possibly snow!)
I love when I can warm up with a pot of yummy chili or soup but sometimes I want something that goes deeper to warm up the soul. One pot cooking specifically braising in the oven is a perfect fit just for this.
Beef brisket is a great family friendly roast that is usually a good price for what you get, lots of meat and lots of flavour! This recipe is inspired by a tasty beef sandwich I had in New York and knew I wanted to recreate it for family and friends. Recently I demonstrated the ease of this recipe in a cooking class and served it up as the sandwich, all the plates came back empty; always a good sign.
Now don't feel you have to serve it up sandwich style, simply sliced and served alongside mashed potatoes makes a cozy meal to tuck into.

Beer Braised NY Brisket Sandwich

A favourite New York topping is smoked cheese and peperoncini, which are pickled peppers. Typically served on a pretzel roll, any crusty on the outside and soft on the inside roll will work well this this hearty sandwich.

1 large onion, thinly sliced

1 bottle of beer (330 mL), such as dark ale or stout

3 cloves garlic, minced

3 tbsp (45 mL) each ketchup and prepared horseradish

2 tbsp (30 mL) molasses

1 tbsp (15 mL) Dijon mustard

1 tsp (5 mL) Worcestershire sauce

1/4 tsp (1 mL) freshly ground black pepper

1 boneless beef brisket (about 3 lb/1.5 kg)

2 tbsp (30 mL) cornstarch

2 tbsp (30 mL) water

12 peperoncini peppers, sliced

1 1/2 cups (375 mL) shredded smoked mozzarella

6 large buns, halved lengthwise

Scatter onions on bottom of roasting pan. Pour beer over top and sprinkle with garlic. Place beef on top.

In small bowl, stir together ketchup, horseradish, mustard, molasses, Worcestershire sauce and pepper; spread over brisket. Cover with lid and braise in 325 F (160 C) oven for about 3 hours or until very tender.

Remove brisket to cutting board and slice. Whisk cornstarch into water.

Place roasting pan over medium high heat and bring to a simmer. Stir in cornstarch mixture and cook, stirring for 1 minute or until slightly thickened. Return sliced beef to pan and toss with sauce.

Serve on buns with cheese and peppers.

Makes 6 to 8 servings.

Tip: For a toasted sandwich, fill with sliced meat and sprinkle with cheese and place on small baking sheet about 6 inches (15 cm) under broiler for about 1 minute or until cheese is melted and bread is golden. 

Brisket substitutes: You can use flank steaks, boneless blade roasts or an outside round roast if brisket is unavailable.