Prep 45 mins
Cook 3 hrs
Every morning, one of the oversized ovens in the Junior's downstairs kitchen is busy roasting a giant-sized brisket of beef. And for good reason; this is one of Junior's blue-ribbon specialties. It's just one more taste of that home-style cooking that Junior's is famous for - served up in style with its own gravy, made straight from the pan drippings (what else?). The best part of this dish: It roasts in the oven for three hours, asking for very little attention from you. But the flavors are so delicious that it tasted like you've worked all day. The Junior's Way - Most brisket recipes ask you to boil the meat in a pot of water. Junior's does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the pan to come about two-thirds up the sides of the beef. As the drippings begin simmering, he bastes the meat with the drippings several times during cooking. The brisket comes out very tender, but with a roasted flavor. "Always slice the meat on the diagonal - it's guaranteed to be tender and juicy." *NOTE* I adopted this recipe in a whirlwind adoption in September 2006. I will update on this reicpe once I've used it myself!
- 2267.96 g fresh beef brisket, first cut
- 29.58 ml salt
- 4.92 ml white pepper
- 473.18 ml chopped carrots
- 6 large garlic cloves, minced
for the delicious gravy
- 44.37 ml fat, skimmed from the drippings or 44.37 ml unsalted butter
- 1419.54 ml strained pan drippings (save the vegetables, if you wish)
- 3 large garlic cloves, minced
- 44.37 ml all-purpose flour
- 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.
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!