Roast with Root Vegetables and Herbs - Day 18 _ Daily Dinner with Michael Symon _ Food Network

Having My Like Three Espressos and Then I Warm Up Some Chicken Broth and I Put a Little Bit of Lemon in It and That's Like My Coffee for the Next Hour

It turns out that even when you're not eating, your stomach can still be hungry. When I'm feeling particularly peckish, I like to have my like three espressos and then I warm up some chicken broth and I put a little bit of lemon in it and that's like my coffee for the next hour. It's funny how food can take on different forms depending on our mood. For me, this warm bowl of chicken broth is as comforting as a warm cup of coffee.

Now Let's Take Our Brisket and We Have a Nice Crust On It

We're going to start with the main event: a delicious brisket. We have a nice crust on it that we'll need to crack to get to the good stuff inside. When I'm cutting through this brisket, I like to cut it against the grain, so long ways. This is because the fibers are running in different directions than if I were to cut with the grain, and by cutting against it, I can make sure that my knife is gliding smoothly through the meat. The goal here is to get a nice, even texture throughout the dish.

Oh Boy That's Juicy

Once we've got our brisket sliced, it's time to plate it up. And let me tell you, this thing is juicy! When I take a bite of it, I love the way that all the flavors come together on my palate. The mustard and horseradish add just the right amount of pungency to balance out the richness of the beef.

How Long Should We Let This Meat Rest?

Now that we've got our brisket cooked to perfection, it's time to think about letting it rest. I know what you're thinking: "Simon, how long should I let this meat rest for?" Well, my friends, the answer is simple: however long it takes. You see, a good rule of thumb is to let your meat rest for at least 10 minutes before slicing and serving. This allows all the juices to redistribute throughout the dish, making each bite even more flavorful.

Do We Need to Thicken the Sauce with Flour or Is That Not Necessary?

One of my favorite questions from our live chat is whether or not we need to thicken the sauce with flour. The answer is no! In fact, using a little bit of butter instead can give the sauce a silky texture that's just divine. So don't be afraid to get creative and add some extra fat to your dish – it's going to make all the difference.

Could We Do the Same Process With a Bottom Round Roast or Would The Process Change?

Finally, our last question comes from Liz, who asks if we could do the same process with a bottom round roast. And my answer is: absolutely! While the temperature may need to be adjusted depending on the cut of meat you're using, the technique remains the same. So don't be afraid to experiment and try new things – it's all about finding what works best for you.

A Word From Simon

Well, that's all for today's episode of Food Network Kitchen! I hope you guys had as much fun cooking along with me as I did. Remember to always follow the recipe, but don't be afraid to make adjustments on your own – and most importantly, have fun in the kitchen! And if you're feeling inspired, be sure to tag us at @FoodNetwork and @ChefSimon on social media, so we can see what delicious creations you come up with. See you tomorrow, when I'll be back from my morning coffee break with more recipes and cooking tips.

"WEBVTTKind: captionsLanguage: enhey everybody how are you happy thursday thursday thursday it is um i hope everyone's having a pretty good week so far doing a little bit of family bonding i think as we all are um again for all those people that are out there on the front line thank you so much from the bottom of my heart you guys are truly heroes right now um so today we are gonna make a roast who doesn't love a roast i love a roast and i'm actually using the flat of a brisket for the roast today which isn't a cut i typically use for a roast i would usually use the fattier end of the brisket or a leg of lamb or uh like a crown like a pork crown roast or prime rib things of that nature but the brisket the lean part of the brisket is what i had so that is what we're going to use it's still going to make a delicious roast the temperature that you want to cook your roast is going to based on what you're cooking this i like to cook to about 190 195 because it needs to cook all the way through for it to really break down and be tender just like when you have a smoked brisket so first things first here's the ingredients we got two pounds of brisket the flat i have dijon mustard use any mustard that you want i have some chicken stock use any liquid that you want stock cider beer uh wine doesn't matter i'm using a little bit of fresh rosemary that's my heart herb you could use dry if you don't have it some butter some olive oil use any kind of oil that you have root vegetables in the recipe i had potatoes carrots onion i've also found a beet in my fridge so i'm gonna or in myself my root cellar i'm gonna use a beet some garlic and i'm gonna finish with some flat leaf parsley because i still have a little bit of flat leaf parsley all right so first things first we have our oven set at 425 we're gonna brush our brisket liberally liberally not literally um with the mustard and what this is gonna do is now anything that we put on after that it's gonna adhere very nice so this does two things for us one it adds flavor to it adds a little bit it's like glue almost so then goes on the kosher salt then some coarse ground black pepper now if i was smoking a brisket i would do it the same exact way mustard um kosher salt cracked black pepper i wouldn't do rose mariana smoke but that's what i'm doing here and where'd my tacos go all right um and then we're going to give this a flip and we're going to do it on the other side so i'm going to flip it right in to my roasting pan over here you and then we're going to brush this side with the remainder of our mustard and just do the same thing salt pepper rosemary if you have a favorite rub that you like you could put that on if you want to put on other spices coriander paprika um anything of that nature that would work too so really just have fun with how you want to flavor your own roast misty's wondering why roasts shrink so much um yeah you know it's a tougher cut of meat so it there's a and there's a lot of fat in it so the fat is melting and basting the meat and so you're losing a lot of weight in in that uh sense this doesn't have as much inner muscular fat as the fatty end of the brisket so this won't shrink as much as the fatty and wood now 425 degree oven just like this this is step one i go really hot to start and we just let it go and now that's gonna go i'm gonna let it go at 425 for about 45 minutes to an hour then i'm gonna drop the temperature down to 300 325 and then i'm gonna put in my root vegetables and then i'm gonna wait another 15 to 20 minutes then i'm gonna add my stock and make sauce and all that good stuff so i have one going because we're not going to wait that whole time carrots beets potatoes garlic onion i just scrubbed them down really good you know this is a peeler my pap gave me i've never seen another peeler like it but i feel like these should come back they have a brush to clean the vegetables and the peeler brilliant nifty we need to bring that little nifty gadget back so we're going to cut our vegetables in pretty large chunks someone was asking me the other day why do you spin it when you cut them i it's called an oblique cut i just like the way it looks no other reason than that i'm going to cut my beat into four pieces you could use turnips you could use parsnips you could use celery root you know have at it do what you want these are going to go in a bowl you could use sweet potatoes instead of regular potatoes we're putting up that cheat sheet every day guys use the cheat sheet because it tells you things that you could sub if you don't have um one of these other things so really in in times like this where we're not going to the grocery store daily like i typically really i go to the grocery store on a normal life situation five days a week i never like pack the fridge i kind of get what i'm cooking for the next day or two because i like going to the grocery store it's like one of my favorite things to do so i love visiting farmers markets at grocery stores but now i'm going out you know every 10 days or so or using delivery so that way i don't always have everything that i want so we're just giving you a lot of substitutions so you can make it work quarter your onion that goes in what do we got rosemary is wondering how you keep it moist and not tough compared to cooking it in a liquid so it's tender so rosemary what you're referring to is a braise a braise is when you cook meat in liquid with a lot of the meat exposed um this brisket needs to cook to about you know middle east i think 190 so it starts to get tender um when that the inner muscular makeup structure of the meat starts to break down at 195 190-195 um so we're cooking it high then we're dropping it low and it's gonna still be very juicy we're gonna finish it um with a little bit of stock and a broth but like again this isn't a traditional cut i would roast when you think of a traditional roast i think of like a lamb i think of crown roast i think of prime rib i think those are all really good examples uh of like a classic roast this is not a classic roast so we're going to cook it a little bit longer um but it has enough fat in it that it's going to stay moist even though it will be cooked completely through like well done i don't think a brisket should be medium rare medium it needs to cook a long time for that structure to break down so now to this we add some olive oil about that much because we're out now so that's how much olive oil we're gonna add um pinch of kosher salt when i say a pinch guys i'm i this is i do like a three four finger pinch so if you were to measure my pinch it's probably about a half a teaspoon is my what i would consider a pinch cracked black pepper toss this all together that's fun to do and now we're gonna pretend that this roast has been going for about an hour if you're using a meat thermometer in that hour you're going to get up to about 150 degrees if you take the temperature of the meat so at around 140 to 160 degrees you want to add your vegetables because you've got about another 35 degrees uh for your meat to cook so i'm going to pretend that this has been cooking that long i'm going to add my vegetables all the way around and we're returning this back to the oven after that meat is between 145 and 160 we return it to the oven we then turn this down to 300 to 325. we're going to let it go for about another 45 minutes or so till we reach that 190 to 195 um degrees situation and when that situation happens we're gonna take our roast out and we're gonna add the stock and make the sauce and help it all kind of come together do we have any questions with yes patty is wondering why did you leave the skins on the veggies um a couple reasons i mean the you could scrub them real good and you're fine there and there's a lot of nutrients in the skin that i don't want to throw down the garbage disposal um i mean i could certainly peel them and put them in compost or do some other things with them but i like to just roast them with them on if i scrub them down real good and i like it that way you if you don't you could peel it um i don't have a problem with it either way it's just how i like to roll with my veggies jessica's wondering if root veggies like onions should be kept in the pantry or refrigerator um i keep them in the pantry i keep my the best this is a good lesson for everybody when you go to the grocery store look where their vegetables are stored the things that are stored not refrigerated they're you know kind of open air and baskets the reason that they're stored that way is because that's gives them their best shelf life because the grocery store doesn't want to throw anything away so when you look in the grocery store things that are refrigerated you should refrigerate things that aren't refrigerated you shouldn't refrigerate you know you like so that's the best way to do it with some root vegetables if you have a basement that's cool the best place to store them is in that cool dark place in the basement but also your refrigerator would work onions you always see out tomatoes you always see out uh garlic you always see out potatoes you always see out so i leave those out what if you have like half of a potato or half of onion does it still stay out once it's cut you refrigerate it okay live if you had half of the potato would turn all brown okay well i'm just wondering i always finish my potatoes you should always finish your potato um belinda's wondering if she could cook a brisket from frozen you should never cook any meat from frozen ever no matter what it is from a hamburger all the way to a ribeye steak the meat needs to be thawed it needs to come to room temperature and then you start cooking so you should never cook any meat from frozen and some people like the thought of things like in a microwave situation i don't agree with that i wouldn't recommend it unless you're really up against it and you're really pressed for time um i really don't even know how that works i don't i've said it before i don't have a microwave so my microwave knowledge isn't probably as good as it should be but um i i would take something out a day or two before you're going to use it put it in your refrigerator on a tray um on below everything else so it's not dripping on stuff let it thaw that way if it still needs a little bit to go run it under cool water in your sink that's the best way to do it all right so look look we have this has all been roasted you can see the veggies now are caramelized i'm going to take out my brisket let that rest and then i'm gonna take my veggies and they're just these are awesome because all those meat drippings yeah it smells good the vegetables roasted in all those meat drippings so they have tons of flavor if you are a vegetarian um you could just do some beautiful roast vegetables just with some extra virgin olive oil and um and your favorite herbs and it'll be great so that's going to be our base for our platter and now we're going to start to make our sauce so for the sauce i have chicken stock i have butter i have parsley this wasn't in the recipe but things could add on really coarse coarse grainy mustard this is what we call cleveland caviar this is a cleveland company delicious some horseradish would go great with this i'm going to grab a little bit of red wine vinegar but whatever vinegar you have on hand just a little bit of acidity would be nice now let's come over here you see how all this caramel goodness is starting to bubble up on the pan we're gonna take our stock and again i'm using stock here you could use red wine you could use white wine you could use a little bit of water because there's still going to be a lot of flavor so a lot of options which you could do here and now when you put in the stock you're going to take your wooden spoon and rub the bottom of the pan because you want all those little caramelized goodies to come up into your sauce for flavor just like that michelle was wondering do you ever flip the roast over halfway through cooking no never need to flip a roast um if it is you always put fat side pop fat cap side of the roast up and then you're good you don't need to roast it you could put it on a rack if you want a lot of people have uh roasting or pans with roasting racks not adverse to a roasting rack or if you do it um on a sheet tray you could put on a uh they have the the wire racks you can put it on that i like to do it in a pan like this because i like to build the sauce right in the pan with all the drippings um so that works for me if it was a bigger roast i would put it in a big roasting pan and maybe use a uh a rack in a situation like that a lot of people are asking why chicken stock rather than beef stock chicken stock's what i have um you know i am i'm big on like you know lives obviously here so at least three days a week i set a stock so i i take and we put this on or i don't know if we put it up did we put it up the other we haven't put it up yet so we'll put it up tomorrow we have a little 101 class we're working on where we're making chicken broth so i set a chicken broth two to four times a week a whole chicken vegetables water let it simmer for eight hours pull the meat i make chicken salad with the meat or put it in a soup but i always have chicken stock on hand the great thing about making a stock or a broth like that is you can put it on the stove and set it on its lowest setting and it's just gonna take care of itself after you skim it for eight hours could also do it in a crock pot if you want to do it in a crock pot same thing so our liquid's starting to reduce i'm gonna put in a little splash of red wine vinegar and that is just for a little bit of acidity because this is so rich and i'm gonna take a whisk and we're going to first i'm going to drop in some horseradish again this is a optional ingredient if you have it if you want to do it i'm going to put in a little bit of my mustard are you guys asking about the 101 classes they're on michael's instagram and facebook there you go and now we're just going to whisk in our butter three tablespoons of butter that i just used oh boy i'm using liz's good towel we're gonna get ourselves some trouble here i'm gonna blame it on norman norman's hanging out with lizzy today watching some tv he's a little rascal today a lot of people are wondering where norman is and for the slipper questions flippers are back they're back one day a sneakers snip slippers are back all right so we whisk in that butter and now we're going to throw in our parsley and we want to just check this for seasoning a lot of people are wondering the difference between a stock and a bra um the way i think of it is a stock is made with bones a broth is made like i use a whole chicken for my chicken broth when i make a chicken stock i use chicken wings chicken backs and necks and chicken feet so it's bones versus meat and bones essentially both delicious um we have another fan asking when you make this stock could you freeze it oh absolutely stop freezing stuff let's bought these awesome here stay right there okay we're staying right here lizzie block is i don't know she got them you could probably just look online but they're they're giant ice cube trays that i pour the stock in and freeze it so i always have it but i also in the morning because so i don't drink 14 espressos i've been having my like three espressos and then i warm up some chicken broth and i put a little bit of lemon in it and that's like my coffee for the next hour so all right so now we take our brisket and we have a nice crust on it and we cut it against the grain so long ways and you want to essentially cut this around the thickness or so of a number two pencil is what you're looking for for thickness oh boy that's juicy i'm going to take some of our sauce again i had a little bit of fun with the mustard the mustard and the horseradish here just to pep it up but those are just like bonus ingredients now we're going to take a brisket which again you know brisket to me always needs to be cooked all the way through but it should still be juicy and here see live you can see on the board see the juice on the board and juicy um antoinette is wondering how long should the meat rest for um you know a cut like this you know i like to let it rest for in a perfect world i would say 10 minutes but we don't want to just you guys don't want to just sit here and watch meat rest so just lay these nice big happy chunks of brisket there and then we're going to take the rest of our sauce kathy's wondering if it matters if you use salted or unsalted butter i always cook with unsalted butter and the reason is is i want to control the amount of salt that goes in a dish i don't want the butter to so i can't take salt out of butter but i can add salt to it so i always use unsalted butter give this a wipe any other qual come on live how good is that i mean yeah all right liz is wondering if you watched clinton's show last night oh i did i watched clinton's actually it was kind of funny i got done yesterday clint went on at 5 45 i think and at one point me liv and liz were all watching it on different devices and then we realized we were all watching the same thing within the same room within the same room yeah it was pretty pretty funny so i'm gonna take a little bit of brisket i like that caramelized carrot julie asked um do you ever need to thicken the sauce with flour or is that not necessary no not necessarily the butter thickened it and gives it a really nice creamy flavor so for people that are gluten free no worries there we took the flour right out of it um and the butter gives it a really silky texture oh the brisket because we took it to that 190 95-ish area um it's incredibly tender but still juicy a lot of times you'll see recipes for brisket they'll say cook it to 160. it's never gonna break down completely so it's not gonna you're not gonna be able to see how you can just pull this apart with a with a fork because it's so it's everything has broken down in there that fat cap is melted down one more part um oh god i always get stressed out about about the last question hold on guys i gotta get a good one come on let me do it i know i know but there's so many okay um okay the last question is could you do the same process with a bottom round roast or would the process change nope same process absolutely the process is always going to be the same what you have to decide is what temperature to take the meat to depending on the cut it is and you can look up online and it'll tell you what temperatures to cook each cut to so no panic there but the technique will be exactly the same so tomorrow we'll be back five eastern time on food network kitchen facebook app um remember if you make any dishes from today or the wow 13 or 14 days prior simon dinners with the y so then we can follow him you guys have been awesome with this and i gotta tell you it makes my day um when i wake up in the morning i'm kind of an early riser so like from five to six i go and and i try to find some of the pictures that some of you guys have posted and i repost them and it's awesome it makes me feel good it makes me feel that you're in the kitchen cooking which makes me happy um you could also tag at food network and at chef simon and all these go back up on my instagram page and facebook page which are simon also if you need more recipes um the food network kitchen app is up running and happy and there are thousands and thousands and thousands of recipes on there so you guys we're gonna get through it one dish at a time one day at a time i will see you tomorrow at five o'clock have a good one guys peacehey everybody how are you happy thursday thursday thursday it is um i hope everyone's having a pretty good week so far doing a little bit of family bonding i think as we all are um again for all those people that are out there on the front line thank you so much from the bottom of my heart you guys are truly heroes right now um so today we are gonna make a roast who doesn't love a roast i love a roast and i'm actually using the flat of a brisket for the roast today which isn't a cut i typically use for a roast i would usually use the fattier end of the brisket or a leg of lamb or uh like a crown like a pork crown roast or prime rib things of that nature but the brisket the lean part of the brisket is what i had so that is what we're going to use it's still going to make a delicious roast the temperature that you want to cook your roast is going to based on what you're cooking this i like to cook to about 190 195 because it needs to cook all the way through for it to really break down and be tender just like when you have a smoked brisket so first things first here's the ingredients we got two pounds of brisket the flat i have dijon mustard use any mustard that you want i have some chicken stock use any liquid that you want stock cider beer uh wine doesn't matter i'm using a little bit of fresh rosemary that's my heart herb you could use dry if you don't have it some butter some olive oil use any kind of oil that you have root vegetables in the recipe i had potatoes carrots onion i've also found a beet in my fridge so i'm gonna or in myself my root cellar i'm gonna use a beet some garlic and i'm gonna finish with some flat leaf parsley because i still have a little bit of flat leaf parsley all right so first things first we have our oven set at 425 we're gonna brush our brisket liberally liberally not literally um with the mustard and what this is gonna do is now anything that we put on after that it's gonna adhere very nice so this does two things for us one it adds flavor to it adds a little bit it's like glue almost so then goes on the kosher salt then some coarse ground black pepper now if i was smoking a brisket i would do it the same exact way mustard um kosher salt cracked black pepper i wouldn't do rose mariana smoke but that's what i'm doing here and where'd my tacos go all right um and then we're going to give this a flip and we're going to do it on the other side so i'm going to flip it right in to my roasting pan over here you and then we're going to brush this side with the remainder of our mustard and just do the same thing salt pepper rosemary if you have a favorite rub that you like you could put that on if you want to put on other spices coriander paprika um anything of that nature that would work too so really just have fun with how you want to flavor your own roast misty's wondering why roasts shrink so much um yeah you know it's a tougher cut of meat so it there's a and there's a lot of fat in it so the fat is melting and basting the meat and so you're losing a lot of weight in in that uh sense this doesn't have as much inner muscular fat as the fatty end of the brisket so this won't shrink as much as the fatty and wood now 425 degree oven just like this this is step one i go really hot to start and we just let it go and now that's gonna go i'm gonna let it go at 425 for about 45 minutes to an hour then i'm gonna drop the temperature down to 300 325 and then i'm gonna put in my root vegetables and then i'm gonna wait another 15 to 20 minutes then i'm gonna add my stock and make sauce and all that good stuff so i have one going because we're not going to wait that whole time carrots beets potatoes garlic onion i just scrubbed them down really good you know this is a peeler my pap gave me i've never seen another peeler like it but i feel like these should come back they have a brush to clean the vegetables and the peeler brilliant nifty we need to bring that little nifty gadget back so we're going to cut our vegetables in pretty large chunks someone was asking me the other day why do you spin it when you cut them i it's called an oblique cut i just like the way it looks no other reason than that i'm going to cut my beat into four pieces you could use turnips you could use parsnips you could use celery root you know have at it do what you want these are going to go in a bowl you could use sweet potatoes instead of regular potatoes we're putting up that cheat sheet every day guys use the cheat sheet because it tells you things that you could sub if you don't have um one of these other things so really in in times like this where we're not going to the grocery store daily like i typically really i go to the grocery store on a normal life situation five days a week i never like pack the fridge i kind of get what i'm cooking for the next day or two because i like going to the grocery store it's like one of my favorite things to do so i love visiting farmers markets at grocery stores but now i'm going out you know every 10 days or so or using delivery so that way i don't always have everything that i want so we're just giving you a lot of substitutions so you can make it work quarter your onion that goes in what do we got rosemary is wondering how you keep it moist and not tough compared to cooking it in a liquid so it's tender so rosemary what you're referring to is a braise a braise is when you cook meat in liquid with a lot of the meat exposed um this brisket needs to cook to about you know middle east i think 190 so it starts to get tender um when that the inner muscular makeup structure of the meat starts to break down at 195 190-195 um so we're cooking it high then we're dropping it low and it's gonna still be very juicy we're gonna finish it um with a little bit of stock and a broth but like again this isn't a traditional cut i would roast when you think of a traditional roast i think of like a lamb i think of crown roast i think of prime rib i think those are all really good examples uh of like a classic roast this is not a classic roast so we're going to cook it a little bit longer um but it has enough fat in it that it's going to stay moist even though it will be cooked completely through like well done i don't think a brisket should be medium rare medium it needs to cook a long time for that structure to break down so now to this we add some olive oil about that much because we're out now so that's how much olive oil we're gonna add um pinch of kosher salt when i say a pinch guys i'm i this is i do like a three four finger pinch so if you were to measure my pinch it's probably about a half a teaspoon is my what i would consider a pinch cracked black pepper toss this all together that's fun to do and now we're gonna pretend that this roast has been going for about an hour if you're using a meat thermometer in that hour you're going to get up to about 150 degrees if you take the temperature of the meat so at around 140 to 160 degrees you want to add your vegetables because you've got about another 35 degrees uh for your meat to cook so i'm going to pretend that this has been cooking that long i'm going to add my vegetables all the way around and we're returning this back to the oven after that meat is between 145 and 160 we return it to the oven we then turn this down to 300 to 325. we're going to let it go for about another 45 minutes or so till we reach that 190 to 195 um degrees situation and when that situation happens we're gonna take our roast out and we're gonna add the stock and make the sauce and help it all kind of come together do we have any questions with yes patty is wondering why did you leave the skins on the veggies um a couple reasons i mean the you could scrub them real good and you're fine there and there's a lot of nutrients in the skin that i don't want to throw down the garbage disposal um i mean i could certainly peel them and put them in compost or do some other things with them but i like to just roast them with them on if i scrub them down real good and i like it that way you if you don't you could peel it um i don't have a problem with it either way it's just how i like to roll with my veggies jessica's wondering if root veggies like onions should be kept in the pantry or refrigerator um i keep them in the pantry i keep my the best this is a good lesson for everybody when you go to the grocery store look where their vegetables are stored the things that are stored not refrigerated they're you know kind of open air and baskets the reason that they're stored that way is because that's gives them their best shelf life because the grocery store doesn't want to throw anything away so when you look in the grocery store things that are refrigerated you should refrigerate things that aren't refrigerated you shouldn't refrigerate you know you like so that's the best way to do it with some root vegetables if you have a basement that's cool the best place to store them is in that cool dark place in the basement but also your refrigerator would work onions you always see out tomatoes you always see out uh garlic you always see out potatoes you always see out so i leave those out what if you have like half of a potato or half of onion does it still stay out once it's cut you refrigerate it okay live if you had half of the potato would turn all brown okay well i'm just wondering i always finish my potatoes you should always finish your potato um belinda's wondering if she could cook a brisket from frozen you should never cook any meat from frozen ever no matter what it is from a hamburger all the way to a ribeye steak the meat needs to be thawed it needs to come to room temperature and then you start cooking so you should never cook any meat from frozen and some people like the thought of things like in a microwave situation i don't agree with that i wouldn't recommend it unless you're really up against it and you're really pressed for time um i really don't even know how that works i don't i've said it before i don't have a microwave so my microwave knowledge isn't probably as good as it should be but um i i would take something out a day or two before you're going to use it put it in your refrigerator on a tray um on below everything else so it's not dripping on stuff let it thaw that way if it still needs a little bit to go run it under cool water in your sink that's the best way to do it all right so look look we have this has all been roasted you can see the veggies now are caramelized i'm going to take out my brisket let that rest and then i'm gonna take my veggies and they're just these are awesome because all those meat drippings yeah it smells good the vegetables roasted in all those meat drippings so they have tons of flavor if you are a vegetarian um you could just do some beautiful roast vegetables just with some extra virgin olive oil and um and your favorite herbs and it'll be great so that's going to be our base for our platter and now we're going to start to make our sauce so for the sauce i have chicken stock i have butter i have parsley this wasn't in the recipe but things could add on really coarse coarse grainy mustard this is what we call cleveland caviar this is a cleveland company delicious some horseradish would go great with this i'm going to grab a little bit of red wine vinegar but whatever vinegar you have on hand just a little bit of acidity would be nice now let's come over here you see how all this caramel goodness is starting to bubble up on the pan we're gonna take our stock and again i'm using stock here you could use red wine you could use white wine you could use a little bit of water because there's still going to be a lot of flavor so a lot of options which you could do here and now when you put in the stock you're going to take your wooden spoon and rub the bottom of the pan because you want all those little caramelized goodies to come up into your sauce for flavor just like that michelle was wondering do you ever flip the roast over halfway through cooking no never need to flip a roast um if it is you always put fat side pop fat cap side of the roast up and then you're good you don't need to roast it you could put it on a rack if you want a lot of people have uh roasting or pans with roasting racks not adverse to a roasting rack or if you do it um on a sheet tray you could put on a uh they have the the wire racks you can put it on that i like to do it in a pan like this because i like to build the sauce right in the pan with all the drippings um so that works for me if it was a bigger roast i would put it in a big roasting pan and maybe use a uh a rack in a situation like that a lot of people are asking why chicken stock rather than beef stock chicken stock's what i have um you know i am i'm big on like you know lives obviously here so at least three days a week i set a stock so i i take and we put this on or i don't know if we put it up did we put it up the other we haven't put it up yet so we'll put it up tomorrow we have a little 101 class we're working on where we're making chicken broth so i set a chicken broth two to four times a week a whole chicken vegetables water let it simmer for eight hours pull the meat i make chicken salad with the meat or put it in a soup but i always have chicken stock on hand the great thing about making a stock or a broth like that is you can put it on the stove and set it on its lowest setting and it's just gonna take care of itself after you skim it for eight hours could also do it in a crock pot if you want to do it in a crock pot same thing so our liquid's starting to reduce i'm gonna put in a little splash of red wine vinegar and that is just for a little bit of acidity because this is so rich and i'm gonna take a whisk and we're going to first i'm going to drop in some horseradish again this is a optional ingredient if you have it if you want to do it i'm going to put in a little bit of my mustard are you guys asking about the 101 classes they're on michael's instagram and facebook there you go and now we're just going to whisk in our butter three tablespoons of butter that i just used oh boy i'm using liz's good towel we're gonna get ourselves some trouble here i'm gonna blame it on norman norman's hanging out with lizzy today watching some tv he's a little rascal today a lot of people are wondering where norman is and for the slipper questions flippers are back they're back one day a sneakers snip slippers are back all right so we whisk in that butter and now we're going to throw in our parsley and we want to just check this for seasoning a lot of people are wondering the difference between a stock and a bra um the way i think of it is a stock is made with bones a broth is made like i use a whole chicken for my chicken broth when i make a chicken stock i use chicken wings chicken backs and necks and chicken feet so it's bones versus meat and bones essentially both delicious um we have another fan asking when you make this stock could you freeze it oh absolutely stop freezing stuff let's bought these awesome here stay right there okay we're staying right here lizzie block is i don't know she got them you could probably just look online but they're they're giant ice cube trays that i pour the stock in and freeze it so i always have it but i also in the morning because so i don't drink 14 espressos i've been having my like three espressos and then i warm up some chicken broth and i put a little bit of lemon in it and that's like my coffee for the next hour so all right so now we take our brisket and we have a nice crust on it and we cut it against the grain so long ways and you want to essentially cut this around the thickness or so of a number two pencil is what you're looking for for thickness oh boy that's juicy i'm going to take some of our sauce again i had a little bit of fun with the mustard the mustard and the horseradish here just to pep it up but those are just like bonus ingredients now we're going to take a brisket which again you know brisket to me always needs to be cooked all the way through but it should still be juicy and here see live you can see on the board see the juice on the board and juicy um antoinette is wondering how long should the meat rest for um you know a cut like this you know i like to let it rest for in a perfect world i would say 10 minutes but we don't want to just you guys don't want to just sit here and watch meat rest so just lay these nice big happy chunks of brisket there and then we're going to take the rest of our sauce kathy's wondering if it matters if you use salted or unsalted butter i always cook with unsalted butter and the reason is is i want to control the amount of salt that goes in a dish i don't want the butter to so i can't take salt out of butter but i can add salt to it so i always use unsalted butter give this a wipe any other qual come on live how good is that i mean yeah all right liz is wondering if you watched clinton's show last night oh i did i watched clinton's actually it was kind of funny i got done yesterday clint went on at 5 45 i think and at one point me liv and liz were all watching it on different devices and then we realized we were all watching the same thing within the same room within the same room yeah it was pretty pretty funny so i'm gonna take a little bit of brisket i like that caramelized carrot julie asked um do you ever need to thicken the sauce with flour or is that not necessary no not necessarily the butter thickened it and gives it a really nice creamy flavor so for people that are gluten free no worries there we took the flour right out of it um and the butter gives it a really silky texture oh the brisket because we took it to that 190 95-ish area um it's incredibly tender but still juicy a lot of times you'll see recipes for brisket they'll say cook it to 160. it's never gonna break down completely so it's not gonna you're not gonna be able to see how you can just pull this apart with a with a fork because it's so it's everything has broken down in there that fat cap is melted down one more part um oh god i always get stressed out about about the last question hold on guys i gotta get a good one come on let me do it i know i know but there's so many okay um okay the last question is could you do the same process with a bottom round roast or would the process change nope same process absolutely the process is always going to be the same what you have to decide is what temperature to take the meat to depending on the cut it is and you can look up online and it'll tell you what temperatures to cook each cut to so no panic there but the technique will be exactly the same so tomorrow we'll be back five eastern time on food network kitchen facebook app um remember if you make any dishes from today or the wow 13 or 14 days prior simon dinners with the y so then we can follow him you guys have been awesome with this and i gotta tell you it makes my day um when i wake up in the morning i'm kind of an early riser so like from five to six i go and and i try to find some of the pictures that some of you guys have posted and i repost them and it's awesome it makes me feel good it makes me feel that you're in the kitchen cooking which makes me happy um you could also tag at food network and at chef simon and all these go back up on my instagram page and facebook page which are simon also if you need more recipes um the food network kitchen app is up running and happy and there are thousands and thousands and thousands of recipes on there so you guys we're gonna get through it one dish at a time one day at a time i will see you tomorrow at five o'clock have a good one guys peace\n"