Brisket in Natural Gravy

This is the kind of brisket that shows up on Jewish holiday tables and Sunday dinners across the country, and there’s a reason it endures. A 4-pound beef brisket braises low and slow in a Dutch oven with sliced onions, carrots, crushed garlic, bay leaves, and just enough water to cover. Two and a half to three hours later, the meat is fork tender and the braising liquid has turned into a rich, beefy gravy.

The overnight rest in the fridge isn’t just a suggestion, it’s what makes this brisket great. The fat rises to the top and solidifies, so you can lift it off in one clean sheet the next day. What’s left underneath is a clear, concentrated gravy with all the flavor and none of the grease.

Sliced cold brisket reheats beautifully in its strained gravy, and the flavors are noticeably deeper on day two.

Kitchen Tips

• Use a heavy Dutch oven with a tight-fitting lid. Any steam that escapes is moisture the brisket loses
• The water should just barely cover the meat. Too much dilutes the gravy
• Cook until a fork slides in and out with no resistance. If it tugs, it needs more time
• Slice the brisket against the grain for tender slices. With the grain and it shreds into strings

Variations

• Serve with kasha varnishkes (buckwheat groats and bow-tie pasta) for a traditional Jewish pairing
• Add a can of whole tomatoes to the braising liquid for a tomato-based gravy
• Stir a tablespoon of prepared horseradish into the strained gravy for a sharper, more assertive sauce