A chuck roast is cut from the shoulder and has marbling throughout. A rump roast is cut from the outside of the back leg. It also has really nice marbling, and is slightly more tender. Both roasts are ideal for one-pot cooking.
- 1 front-cut brisket, about 3 pounds
- 2 cups dry red wine
- 1 tablespoon Creole or Cajun seasoning
- 1 tablespoon all-purpose flour
- 3 tablespoons olive oil
- 1 cup (or more as needed) beef stock/broth
- ¼ cup tomato paste
- 2 cups thinly sliced onions or 1 dozen boiler onions, blanched and peeled
- 1 cup coarsely chopped celery
- 3 medium-size carrots, peeled and cut into 1-inch pieces
- 6 garlic cloves, peeled
- 2 medium-size red potatoes, peeled and cut into 1-inch dice
- 2 medium-size turnips, peeled and cut into 1-inch dice (optional)
- 2 tablespoons minced flat-leaf parsley
- Preheat the oven to 350 degrees. Put the brisket in a large shallow bowl or heavy-duty plastic storage bag. Add the wine and marinate in the refrigerator for two hours.
- Remove the brisket from the wine and reserve the wine. Season the brisket with the Creole seasoning and dust evenly with the flour.
- Heat the oil in a large, heavy ovenproof pot or Dutch oven over medium-high heat. Brown the brisket evenly on all sides. Transfer the brisket to a platter. Add the reserved wine to the pot, stirring to loosen any brown bits (sometimes called fond, but I call them gremilles) in the pot. Add the tomato paste and stir to blend.
- Return the brisket to the pot, and add enough beef broth or stock to cover the meat. Add the onions and cover. Put the pot in the oven and cook for 2 hours.
- Add the celery, carrots, garlic, potatoes and turnips (if using); re-cover and cook for about 45 minutes or until the vegetables are very tender.
- Remove the pot from the oven, adjust seasoning if necessary and add the parsley. Allow the meat to rest in the braising liquid for about 15 minutes before slicing to serve.