August 12th, 2013 06:00:00 am
It is true, stovetop, in half the time. Your beef brisket will be flavorful, tender and delicious. Cleaning up the pan? Just wipe it out with a paper towel.
My roast was 2.17 lbs (but make it as big as you like!) Heat your pan on high, get it nice and hot. This needs to be a Titanium Pan so you don't need to use oil and so that your clean up is a breeze. I used my 13" casserole/sauce pan which is 3 inches deep, but you can see I had lots of room so you could use a smaller one, say the 10 or 11 inch sauce. You could of course also use any of the deep roasting pots. Get the pan really hot and sear the roast on all sides for 3 minutes or so. This locks in your moisture and give the meat good color.
Next chop yellow onions into chunks and put them around the roast. Add some freshly sliced garlic cloves. Add just an inch or so of water and apply the lid. Once the water is boiling, reduce the heat to low (2 or 3) and set your timer for one hour. After one hour, turn your roast over and set it for another hour and thirty minutes. After two hours thirty minutes with the lid on, simmer cooking on the stovetop... add your carrots and potatoes or whatever you like. Set the time for another 20 to 30 minutes.
This was a total of three hours, for a complete meal, stovetop. The carrots will be delicious, the onions will be cooked and flavorful. You can remove it and make gravy if you like. Enjoy!!
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