Grass Fed Beef Brisket, needs to be braised in liquid, slow and low to brake down the tough connective tissue.

Serve with mashed potatoes, quinoa, rice, or with soft burritos! 

Recipe for Braised Grass Fed Beef Brisket;

Time;  5 to 7 hours depending on weight

Ingredients;

3 lbs of FarmEats 100% grass fed beef brisket; for a family of 4

Beef stock, chicken stock, or vegetable stock and/or wine - enough liquid to cover 3/4 of the brisket in heavy oven proof pan, 

3 medium onions,

1 head of garlic,

Spices; enough to taste; smoked Spanish paprika, mild Mexican chile powder, Singapore curry powder, garlic powder, sea salt, black pepper, and thyme,

Olive oil to cover the bottom of a heavy oven pan, or Dutch oven,

Recipe;

Defrost frozen Grass Fed Beef Brisket, at least a day before making,

at least 2 hours before making the brisket, take the brisket out of the refrigerator,

cut the garlic and onions into small to medium pieces and set them aside,

preheat the oven to 285 degrees,

in a heavy oven proof pan/Dutch oven, olive oil the bottom, and put the brisket in,

on the stove top, on medium to high heat- brown the brisket, fat side down,

then with a pair of tongs,  flip the brisket over and brown the other side, about 5 minutes per side,

carefully pour in the chicken/beef/vegetable stock and wine (optional) enough to cover the brisket 3/4 way up the sides, add onions, garlic and spices.

put the heavy oven pan into the oven, and braise the brisket for a total of 6 hours- or until soft,

check brisket every hour or so, and flip it over as the top will brown further, 

The brisket is ready when it gives easily and is soft, about 4 to 5 hours (internal temperature of 185 to 200 degrees)

shut the oven off and let the brisket rest, and can then prepare sautéed collard greens, or Swiss chard or any of your favorite accompaniment,

bring the heavy oven pan, out of the stove and set it down,

carefully take the brisket out of the pan, and put it on a cutting board, let rest for 5 to 10 minutes,

slice the brisket against the grain, which will fall easily apart into tender pieces,

plate the sliced brisket, and top off with the succulent brisket gravy!