This is a made-from-scratch recipe for a delicious, melt-in-your-mouth tender roast. I have come to the conclusion that of all the cuts of beef for a roast, I love brisket the most. There are many ways to make brisket, but having enough gravy is key.
Try to get a piece (or whole) brisket that still has the fat on it. That is key to making the gravy taste good. The gravy is SCD/GAPS legal because there are no starches added to thicken it. It is not necessary to add flour to thicken a gravy at all. The onions and carrots add nutrition and thickness to any natural juice gravy and is much better than adding flour.
The use of homemade beef bone broth is also key to flavor and of course, it adds super nutrition in terms of minerals and collagen/gelatin peptides. Your guests will ask you how you get it so delicious without added flavors from a bouillon or can. It’s all in the broth folks. It’s all in the broth.
With this recipe, you should have plenty of gravy, but if you want to add the mushroom gravy to the basic brisket gravy here is a recipe for simple mushroom gravy that you can make on the side and freeze any extra in portion containers.
- 3 - 4 pounds untrimmed brisket (grassfed if possible) -- cut into two pieces if it is large (get grassfed meat here)
- 1 pound carrots
- 1 large onion
- 1 small whole garlic
- 6 - 8 ounces mushrooms cleaned and sliced
- 2 -3 cups beef broth (how to make homemade beef bone broth)
- salt and pepper to taste
- In a 5 or 6 quart dutch oven on medium heat start to brown all sides of the brisket
- While it is browning, cut the vegetables in 1" pieces
- After both pieces of brisket are browned take them out of the pan and season with salt and pepper
- Quickly saute the vegetables (including the mushrooms) in the fat left in the pan until they are just a little soft
- Add the meat back to the pan on top of the vegetables
- Add the water and stock so the meat is just covered
- Cover the dutch oven and bring to a simmer
- Let simmer for about 3 - 4 hours
- It should be very soft when pierced with a knife
- Remove it to a plate and let cool 20 minutes
- Slice with an electric knife, against the grain when it is still a little warm (if you let it get cool it will be hard to slice)
- Instructions for gravy
- Let the liquid in the pot cool
- Remove some of the carrots, onions and all the mushrooms to serve with the brisket
- Using an immersion blender carefully blend the rest of the vegetables with the liquid to make a delicious gravy
- If you do not want to chance scratching the dutch oven, remove all the liquid and vegetables and put into a blender, or use a pot that will not scratch
- Reheating Instructions
- Take the sliced brisket out of the refrigerator and put into a large enough pot
- Add plenty of gravy to cover all the meat
- Slowly heat it on low so that the gravy saturates the meat
Let me know how you like it!