Instructions for cooking on top of the stove
- In a 5 or 6 quart dutch oven on medium heat start to brown all sides of the brisket fat side down
- 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 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 or stock so the meat is just covered
- Cover the dutch oven and bring to a simmer
- Let simmer for about 3 hours
- It should be soft when pierced with a knife
- Remove it to a plate and let cool about 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)
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