Brisket in Natural Gravy
Yield
10 servingsPrep
30 minCook
Ready
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef brisket
|
|
| 4 | medium |
onions
sliced |
|
| 4 | each |
carrots
cut into 2 inch pieces |
|
| 2 | each |
bay leaves
|
*
|
| 6 | cloves |
garlic
crushed |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef brisket
|
|
| 4 | medium |
onions
sliced |
|
| 4 | each |
carrots
cut into 2 inch pieces |
|
| 2 | each |
bay leaves
|
*
|
| 6 | cloves |
garlic
crushed |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
water
|
|
Directions
This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.
The brisket and strained juices should be reheated together.
Preheat the oven to 375℉ (190℃).
Place the brisket together with the onions carrots, bay leaves, garlic, salt and pepper, in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.
Add enough water to just cover the meat.
Cover tightly and cook in preheated oven for 2½ to 3 hours, until the brisket is fork tender.
Remove the brisket to a platter.
Strain the pan juices and discard the carrots and onions, or save, and serve as a vegetable side dish.
Reheat the pan juices in a saucepan.
Slice the brisket and serve the pan juices in a gravy boat.
Serve with kasha Varnishkes, or mashed potatoes.
The left over brisket makes wonderful sandwichs.
