Brisket is probably my favorite cut for braised, slow cooked meat. It is a great treat for any holiday (it is a traditional meal for the Jewish New Year coming up) or just a wonderful savory meal. There are many recipes for brisket that add cans of soup or boxed flavorings. Clearly we do not follow those here. Actually the tastiest cut to get is the whole brisket that has not had any fat trimmed at all.
If you buy the “first cut” while that may sound like a better quality, it is the lean part of the brisket trimmed of all it’s fat and it may become dry and hard. If you can get a grassfed brisket, the fat is good for you! When you cook it with all the fat intact it adds an amazing flavor and succulence that is unsurpassed. Excess fat may be trimmed after it is cooked.
Brisket is the perfect meal for a holiday or special occasion because it can be cooked a day, a week or a month ahead, frozen and reheated with the homemade gravy. It will be moist, tender and delicious.
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.
Instructions for cooking on top of the stove
This recipe makes enough for 6 – 8 people. It may be frozen in the gravy for a later date and any extra gravy may be frozen for various other uses.
Prep Time: 30 minutes
Cook Time: 3 hours
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