Fresh Brisket of Beef With Delicious Gravy Juniors in Brooklyn!
photo by Elmotoo
- Ready In:
- 3hrs 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (5 lb) fresh beef brisket, first cut
- 2 tablespoons salt
- 1 teaspoon white pepper
- 2 cups chopped carrots
- 6 large garlic cloves, minced
-
for the delicious gravy
- 3 tablespoons fat, skimmed from the drippings or 3 tablespoons unsalted butter
- 6 cups strained pan drippings (save the vegetables, if you wish)
- 3 large garlic cloves, minced
- 3 tablespoons all-purpose flour
directions
- Preheat the oven to 350 degrees F.
- Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
- Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
- If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
- To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
- Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
- Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
- Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
- To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.
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Reviews
-
This is a great recipe. I guess my brisket was quite lean because there was no fat to skim. I didn't add carrots because 1. I didn't want to cook them that long & 2. I made a separate recipe for carrots ;). When making the gravy, I didn't strain the pan juices or add garlic (the garlic from the roasting pan wasn't strained out). YUM. My only complaint was it was too salty. Maybe I should have added more water to teh pan? or not seasoned the beef with so much salt at the beginning? Maybe I'll skip into Brooklyn & visit Junior's...bring home a cheesecake...go to Sahadi's while I'm there... I made this for PAC 9/06. Thanks, bmxmomto4!
RECIPE SUBMITTED BY
bmxmama
United States