This is the best tasting dish of pot roast—aka braised beef—from a repertoire of various methods in which to cook tougher cuts of meat. Here a brisket is dredged lightly in seasoned flour, browned in a Dutch oven, onions are then sautéed in the pot with a few cloves of crushed garlic and braised in liquid such as beef or chicken stock. It’s cooked slowly either on top of the stove or the oven. This is the basic method for braised beef.
Brisket with sweet and sour raisin sauce
