Recipe: Brisket With SCD/GAPS Gravy

Brisket With SCD/GAPS Gravy, brisket


  • 34 pounds untrimmed brisket (grassfed if possible) — cut into two pieces if it is large
  • 1 pound carrots
  • 1 large onion
  • 1 small whole garlic
  • 23 cups water or beef stock
  • salt and pepper


Instructions for cooking on top of the stove

  1. In a 5 or 6 quart dutch oven on medium heat start to brown all sides of the brisket fat side down
  2. While it is browning, cut the vegetables in 1″ pieces
  3. After both pieces of brisket are browned take them out of the pan and season with salt and pepper
  4. Quickly saute the vegetables in the fat left in the pan until they are just a little soft
  5. Add the meat back to the pan on top of the vegetables
  6. Add the water or stock so the meat is just covered
  7. Cover the dutch oven and bring to a simmer
  8. Let simmer for about 3 hours
  9. It should be soft when pierced with a knife
  10. Remove it to a plate and let cool about 20 minutes
  11. 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)

Gravy Instructions

  • Let the liquid in the pot cool
  • Remove some of the carrots and onions 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