Grammie's Meat-Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 pound flat cut brisket (single layer)
2 sweet onions, cut up large so you can remove later if you want
1 -12 oz bag of baby carrots or 3 large carrots-cut in round slices
3 Stalks of celery, cut in same size as carrots
1 clove of garlic minced or tsp of crushed garlic in jar
low salt beef stock (I use Kitchen Basics brand)
granulated garlic powder
granulated onion powder
salt
pepper
Oil for browning vegetables and meat
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Directions: |
Directions:Use a large flat bottom roasting pan (that has a lid) that can be used on the stove top and in the oven. Season the meat on both sides with garlic powder, onion powder, salt & pepper. Brown meat on both sides on medium high to sear in the juices then remove to a platter. On medium heat oil then add carrots, celery and onions stirring so they become slightly browned but don't burn. Place the meat back in the pot and add enough of the stock to just about cover the meat. Bring the liquid just to a boil on the stove top. Place lid on the pot and place in the oven to slow bake at 275 or 300 degrees. Takes about 4-5 hours until tender. Once done, lift the brisket out with a fork or tongs so meat doesn't fall apart. Let cool before cutting then place back into the juices. You can always add more seasoning if you desire. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: Can be made a day ahead. Refrigerate the meat to get it cold enough to slice then heat in the juices. Cut meat across the grain or it will be tough.If you want thicker gravy:in a small glass mix a few spoons of potato starch or corn starch in some cold water until well blended. Slowly add to hot gravy stirring constantly to avoid lumps.
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