Brisket In Natural Gravy

Recipe Ingredients

4 lbs	1816g / 64oz	Beef brisket
4 lbs	1816g / 64oz	Onions - sliced (medium)
4		Carrots - 2" slice
2		Bay leaves
60		Garlic - crushed
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Fresh ground pepper
4 cups	948ml	- water approximately

Recipe Instructions

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 sandwiches.

Source:
Brigitte Sealing

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.