So for all the recipes I try and food that I make at home, you would think that I’d done a brisket before.
Not a single brisket had ever graced my freezer, refrigerator or oven…until today. Now all I can think about it how do I get me another one. I emailed my farmer and was like “Hey…yeah…how’s going? Brisket. Thanks for the beef last brisket. You have anything left in your brisket like maybe some brisket? HELP ME!”
I don’t even have a picture because it was gone in like 10 minutes. Moist, tender, savory, falling apart deliciousness. No sugar, too, which is awesome for low carbers! I used Tyler Florence’s recipe here. Only change I made is that I did not use carrots – celery and onion only – and I turned down the heat to about 300. The first time I basted it seemed too hot for me. So 300 for almost 4 hours was perfect.
The veggies were pretty dead by the end of the cooking time, so I just strained them out and chucked them. They were all they could be contributing to the sauce.
So get yourself a grass fed brisket and get on with it already! Don’t deprive yourself for years like I did. Take a lesson from KKF – neglecting brisket is a kung faux pas!!