Grass Fed Braised Beef Brisket!
We are getting rave reviews for FarmEats grass fed braised beef brisket!
Soft and tender, juicy and beefy, with a nice mouth feel!
Grass fed beef brisket needs to be cooked low and slow, to reach the desirable result of a soft and tender brisket, that easily falls apart, with the fork.
Recipe for Braised Grass Fed Beef Brisket;
Time; 6 to 7 hours
3 lbs of 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, black pepper, and thyme,
a couple of squirts of Braggs or Tamari or Low sodium soy sauce;
Olive oil to cover the bottom of a heavy oven pan,
Take the Grass Fed Beef Brisket out of the freezer, at least a day before making, and leave on the counter/ then put in refrigerator,
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 300 degrees,
in a heavy oven proof pan, 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,
put the heavy oven pan into the oven, and braise the brisket for a total of 5-6 hours- or until soft, can check brisket after 3 hours, press down on the brisket with a long spoon, it will still be hard, check again in 5 hours and the brisket will be ready when it is soft and gives when pressed down on with a spoon.
shut the oven off, 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,
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!