Slow-Roasted Beef Brisket with Gravy - Gregcipes
Вставка
- Опубліковано 20 лис 2017
- Brisket is a great kind of meat to serve for holiday meals. It takes a lot of love and care to make a good brisket although I have trouble demonstrating the same kind of restraint while eating it. Brisket is one of my favorite cuts of beef and there are many ways to make it, but the one I'll show you here is easy, economical, consistent, and a real crowd-pleaser, I promise.
Ingredients:
1 brisket
1 yellow onion
3 celery stalks
3 carrots
4-5 cloves or garlic (or however much you want)
3-4 rosemary sprigs (or however much you want)
3-4 thyme sprigs (or however much you want)
4-5 bay leaves (or however much you want)
equal parts red wine and beef stock-enough to fill your baking pan above the level of the vegetables and partially submerge the meat
salt & pepper
~4 tbsp flour
Directions:
Chop the veggies into large chunks and peel the garlic (peeling is optional). Score the fat cap of the brisket (optional) and season all sides with salt and pepper. Sear the meat in a pan fat side first. Remove the meat and add the veggies (and herbs if you want) and cook them down for ~2 minutes. Add red wine to the pan and make sure to scrape up any fond (brown bits) on the bottom of the pan. Transfer contents of the pan to your baking pan and make sure vegetables are evenly distributed. If you didn't already add the herbs, place the herbs in your baking pan. Place the brisket fat side up on top of the vegetables so that it is not touching the bottom of the pan. Add beef stock to the pan until the level of liquid reaches a little bit up the side of the brisket. Do not fully submerge the meat. Place in a 300F oven for ~4 hours basting the meat around every 30 minutes. After the brisket is done, remove it from the pan to rest before slicing. Remember to slice against the grain.
Gravy:
Strain the liquid in the pan. Skim as much fat as you can from the pan drippings and heat it in a large saucepan. Add an equal amount of flour and mix to form a roux. Cook the roux until the flour is no longer raw and add some of the cooking liquid while whisking. once the roux is dissolved and a thick gravy has formed, add more liquid until you reach your desired consistency and let it boil for a minute. Remove from the heat and it is ready to serve!
Music: bensound.com - Навчання та стиль
I made this yesterday and it was SUPERB. I've never been able to cook beef properly but it was "melt in the mouth". And the gravy was excellent. Thx (from England)
Wonderful! Really glad it turned out good for you
Thanks 👍❤
Thank you for sharing, this looks delicious 😋
This actually looks excellent. Can’t wait to try it.
Nicely done like it.
Thanks for the recipe!
Wow looks great!!!. Thanks for a really good recipe and a well done vid!.
Bravo!!👍
Great Job ! Thanks for the tips !
This sound super delicious...... willl take it for our Christmas gathering. Thx a lot
Very nice!
Wow...looks amazing. Thank you!
Thank you too!
Very well done my friend, this is how i'm going to cook my brisket for my wife's birthday sunday lunch. Thaank you for the instruction and insipration. Keep cooking my brother of the oven.
Glad you liked it
I made this last night using home made beef broth, and it was awesome. My only regret was that I didn't buy a bigger brisket. It was tender and flavorful, and I paired it with sautéed broccoli and mashed potatoes. Perfect comfort food!
just found your video...I'm single and just bought that exact size brisket == came out great !
Have just cooked this for Saturday lunch exactly to the recipe. My wife has called it: Stupendous / Stellar / Wonderful. Even though I was the cook and am never satisfied with my own cooking, this time I have to agree. The gravy was unbelievable, we used a Merlot and very ordinary beef stock. All the herbs came fresh from the garden, sadly not the veg as not quite time for harvest in West Wales. The beef was from a local beast, organic and fed on wild flower meadows a few miles down the road. Thank you for this amazing recipe.
That sounds amazing! I'm glad it turned out well, but it's no surprise if you're working with such fantastic ingredients
You don't get better beef than local bred in wild flower meadows! Most supermarket beef comes from cows and bullocks kept in a warehouse their whole life. Some injected with steroids to make more meat.
Welsh beef is probably the same quality as angus from free roaming animals in Scotland.
You lucky fellow!
I can't see how any of those 11 folks gave this recipe a thumbs down. Great job, by far one of the best!
51 as of my Thumbs Up. Some people just have no joy in their lives I guess. I think it looks great.
Tried this recipe a few weeks ago and we all loved it, I'm cooking a large brisket tomorrow for 9 people, it's not complicated and its well explained. Good on you👍 from England
Thank you! Glad you enjoyed it
Hi Greg - I am cooking brisket today and after watching more than a few videos I have decided - yours is the best, the brisket looks good but its the way you present the method as well, am gonna subscribe and have a look at your other cooking videos.
Amanda - me too. Greg, could you please recommend your pots and pans. I noticed you’re using metal utensils, boy I miss using metal utensils.
Thank you! Really happy you enjoyed it. Also the pans I used in the video were all circulon brand nonstick pans
Seriously? I was overfill and now I want to make this. The best part is I have both rosemary and thyme in my gardening have acquired bay leaves from another person's garden. Man my dream is to grow most of my own food. This looks so good and such clear instructions. Thank you. I will let you know when I make it.
That's awesome, I wish I had the space for a big herb garden
❤❤❤
Good work buddy 👍
thumbs up mate
This was the best brisket I ever made! Thanks for sharing - I will be trying your other recipes, my family and husband said it was the best I ever made! Delicious!
So happy it came out well for you!
Wow
bro no lie this video made me subscribe. That is a damn good looking brisket and will be trying this recipe for cinco de mayo
Thank you! I hope you like it!
I was shocked to see how the gravy was made, I make mine a bit more delicately, but clearly this turned out beautiful, so I will just shut the heck up. It looks delicious and I will be trying it tomorrow!
I want to try this recipe but I'd split the drippings in half and make a Yorkshire pudding in the roasting pan. That's easier than going through all the mess of individual muffins as and keep an ajus gravy
Hi Greg, I’m making your brisket recipe today. I’m just watching it again to make sure I get it right.
Please tell me the kind of pans you’re using? Happy New Year!
So sorry for the late reply, but if you're still interested, the pans I used in this video were all circulon brand nonstick pans except the pan I used for the oven, that's just a regular nonstick baking pan and I don't remember where I got it haha
Good job. #Yum When am I getting an invite.
I also do mine in the oven 10# - 15# ones - use Wondra to thicken gravy its better & easier
Cornflower slurry would have worked to thicken the gravy
Basically it's Yankee pot roast with briskit instead of chuck roast.
I think even a lousy cook like myself couldn't mess up this brisket recipe. Well, almost. :D
You can do it! Cooking will get easier and easier the more you do it, you'll see ;)
Hi. I know your video is a few years old but I hope you see my question here. I have tried roasting the brisket 3 times now at 300 degrees convection roast setting with a tin foil covering. I have only done it for about 3 hours on a piece roughly 8 pounds (the flat portion) because that gets it to about 185 degrees internally. Then I let it rest for 1 hour or more before cutting into it. It is a little tough though. My wife thinks I have overcooked it. She may be correct as she is a far better cook than I will ever be, but all the videos I see talk about it needing a lot of roasting time ... possibly more. If I roast it longer, is that going to break the connective tissue doe and make it more tender? I'm hoping you will be able to help. Thanks for any advice you or anyone else out there may have.
Generally for a tough cut like brisket, if it's still tough that means it's undercooked, not overcooked. As you said, long cooking times will break down the connective tissue and make the meat more tender. For something like a brisket, going by temperature can sometimes be misleading and it would be better to judge the tenderness by poking the meat with a fork or temperature probe just to see how much resistance there is. Don't be too afraid of overcooking something like this, in the video I braised mine at the same temperature as you and for an hour longer, and I probably could have let it go even longer. If you're worried about burning the outside, you could try roasting at an even lower temperature, but then you would need to increase the cooking time by a lot more. Also, make sure the you're slicing the meat against the grain when it's done. No matter how tender it is, it is hard to chew through long parallel muscle fibers. The tenderness is related to how easily the muscle fibers separate from each other. Hope you give it another shot!
@@GregcipesByGreg Thanks a lot for your help! I’ll definitely give it another shot. Cooking meat properly sounds simple enough until you try. It can actually be quite humbling!
This looks great and I bet it smells wonderful too. I have all those ingredients on hand also. I am stuck on the red wine. My market sells it but I don't know what type to purchase. NO help from staff. Ideas anyone? I am NOT a wine drinker. Sending Thanks from Philadelphia!
Just buy the cheap red cooking wine. Couple dollars a bottle. The alcohol burns off when you cook it so don't waste money on something expensive wine.
Merlot, cabernet savignon, and pinot noir are suitable braising wines. Get a cheaper bottle because cooking will eliminate the differences between the cheap version and expensive version.
could this also be done in a crockpot slow cooker ?
Yes.
I would have added salt and pepper to the gravy while making it.
8:35 Was the remaining liquid in the measuring cup added to the pot on the stove?
You only need to add liquid until you get to the consistency you want. I don't think I added the rest at that point
you were touching your pepper shaker and other stuff with your hands that touched the meat....
Mine is not that good!😣😣😣😣😣
Dude put a damp towel under your board, it will stop it sliding around.
I was hoping I would find your comment! I didn't want to be the one! 😅🤣😂
I've done this trick with success before, but I always end up forgetting about it :( Sorry, I know it's annoying watching the board slide around, but it doesn't bother me much when I'm actually cooking so I tend to forget. I'll try to be better about it in the future
@@GregcipesByGreg The board sliding around isn't annoying it's the risk of you cutting yourself my friend. Take care, stay safe and keep pushing out awesome cooking vids
Thanks for the recipe! I made it this Christmas! Check it out: ua-cam.com/video/j4nJZJgR4vo/v-deo.html
A couple of bay leaves of 10?
To taste ;)
Needs more than 4 hrs and it needs a cover.
There's more than one way to cook a brisket. You can get away with cooking about 3 hours if you're cooking at about 325-350.
Just a bit advice for your international audience... please mention 300 is Fahrenheit... almost turn my meat into charcoal trying to do it in 300 Celsius. And may be that's why you got thumb down.
goood
You're kidding , right!? 300 C ? Dear, cook with a fire extinguisher!!
Will do
No point in deglazing if you haven't actually carnalized your vegetables..
Fair, but I don't mind doing it just in case anyway. Don't want to leave anything behind in that pan
brisket looks off colour to me and maybe a little dry...
@John Yuma I think he used a cheep wine
Holland House cooking wine?!?!???? SHAME!!!!
It was what I had at the time DX
@@GregcipesByGreg ....just bustin your chops, buddy. As cooks, we make it work with what we have.
Too many bay leaves