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How To make Brisket In Natural Gravy
4 lb Beef brisket
4 md Onions; sliced
4 Whole carrots; 2" slice
2 Bay leaves
6 cl Garlic; crushed
2 ts Salt
1/4 ts Fresh ground pepper
4 c -Water approximately
This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.The brisket and strained juices should be reheated together... Preheat the oven to 375 deg.Place the brisket together with the onions carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.Add enough water to just cover the meat.Cover tightly and cook in preheated oven for 2 1/2 to 3 hours,until the brisket is fork tender.Remove the brisket to
a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan. Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes.The left over brisket makes wonderful sandwichs.
How To make Brisket In Natural Gravy's Videos
Cooking a Brisket Like a Steak
Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?
On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?
It comes down to anatomy and what each muscle is used for.
The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.
Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).
In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!
It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!
Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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Instant Pot BBQ Beef Brisket
In this video, I will show you how to make BBQ Beef Brisket in your Instant Pot or other Pressure cooker. Go to for a printable version of this recipe.
While you are there check out some of my other Instant pot recipes plus a ton of other recipes.
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Dreamland BBQ Sauce
Rufus Teague Whiskey Maple BBQ sauce
INGREDIENTS:
3-5 pound flat brisket, fat cap trimmed to 1/8 inchrubBBQ sauce
RUB INGREDIENTS
3.5 tablespoons paprika2 tablespoons salt1 tablespoon cumin1 teaspoon chipotle powder1.5 tablespoons garlic powder1.5 tablespoons onion powder1 tablespoon pepper3/4 teaspoon coriander1/2 teaspoon cayenne pepper1 teaspoon oregano
DIRECTIONS
Mix the rub ingredients together if using. Whatever rub you’re using, rub the brisket down on all sides and stick in the fridge overnight.
Cut the meat in half. Add 1 cup of water to the pressure cooker and place the trivet in the pot. Place one piece of the meat on the trivet, fat cap facing up. Place the other piece on top of it, fat cap facing up.
Pressure on high for 75 minutes, natural pressure release.
Carefully remove the brisket and brush it with your favorite BBQ sauce. It’s your choice now, you can either throw it on the grill and get it all beautiful or place it under the broiler in your oven.
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Is THIS Aaron Franklin’s SECRET BRISKET SAUCE?
Does Franklin BBQ use this secret sauce to make their amazing briskets?
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TENDER,JUICY AND ABSOLUTELY FLAVORFUL /OLD SCHOOL ROASTED BEEF BRISKET/SUNDAY DINNER RECIPE IDEA
OLD SCHOOL ROASTED BEEF BRISKET AND NATURAL GRAVY
This is my simple and easy way to cook beef brisket fast and quick in the oven
Very juicy and flavorful results
RECIPE:
15# beef brisket
2 sweet onions sliced
1/4 cup chopped garlic
1 quart water
2 tsp salt and pepper
Season brisket with salt and pepper and place in deep pan on a rack fat side up
Place in 450 degree oven for 30 minutes until browned
Remove from oven and add sliced onions and garlic on top of beef
Add water and cover completely with foil
Cook on 350 degrees for 4-5 hours or until tender
Use leftover juice to make gravy by just draining and thickening with roux
Enjoy with mashed potatoes and corn ,green-beans
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Rich Brown Gravy | Gravy | Gravy Recipe | Homemade Gravy | Brown Gravy Recipe | Beef Gravy
How about a homemade gravy for your next meal? Think of a gravy that can easily be made from store-bought beef stock but tastes like a rich brown gravy made at a high-end restaurant. You will be able to throw this brown gravy on a roast, fried chicken, pork, turkey, mashed potatoes…you can even dip your roll in it. This rich brown gravy recipe is certain to bring that extra delightful touch to your next meal. Whether it is for an ordinary occasion or a special holiday meal, this brown gravy will likely be the star of the show.
See the full written recipe at thesauceandgravychannel.com
Ingredients:
- 1 tbsp or 12g Butter
- 1/2 cup or 60g Celery
- 1/4 cup or 30g Carrots
- 1/2 cup or 35g Mushrooms
- 1/2 cup or 60g Onions
- 2 Cloves Garlic or 7g
- 1/8 cup or 28g Tomato Paste
- 1/8 cup or 18g Flour
- 1/2 cup or 125ml White Wine
- 3 cups or750ml Beef Stock
- 2 Bay leaves
- Handful of Fresh Thyme or 1/2 tsp Ground Thyme
- 3 Parsley Stems
- 1/2 tsp Black Pepper
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