Brick Roast with Balsamic and Shallots
Serves
6
Prep time
25 min
Cook time
2.15 hours
Serves
6
Prep time
25 min
Cook time
2.15 hours
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 three pound brick roast
- Salt and pepper
- 6 tbsp pure maple syrup
- 6 tbsp soy sauce
- 6 tbsp balsamic vinegar
- 2 tbsp dried minced garlic
- 2 tbsp dried parsley
- 2 tbsp dried parsley
- 5 sprigs of thyme
- 1 1/2 cups chicken stock/beef broth or water
- 12 shallots peeled
- Oil spray
Directions
- 1) Rub the roast all over with salt and black pepper.
- 2) Place a sautē pan on medium heat. Sear the meat on all sides to lock the moisture in.
- 3) Remove the roast from the pan and place in a baking dish.
- 4) In the same sauté pan add the chopped shallots and cook until golden and soft.
- 5) Pour in the balsamic vinegar, maple syrup, garlic, parsley, and stock or water, mix well to combine. Bring to a boil and adjust seasoning by adding salt and pepper if needed.
- 6) Pour the sauce over the brisket.
- 7) Cover and place in preheated 350 °F oven for 1 1/2 hours.
- 8) Remove pan from the oven, place the shallots around the brisket with the thyme sprigs. Bake covered for another 45 min to an hour.
- 9) Once the meat and shallots are soft allow to fully cool before slicing.
- 10) Serve warm with the shallots and sauce and enjoy!
Yossi’s Tips
Take the roast out of the fridge at least 1-2 hours before cooking for an even cook.
