Beef Brisket

Facts

Slow cooked meats are a great way to stay ahead when life gets busy. From Stews to Corned Beef Brisket, these recipes can be prepared in advance and frozen in batches or eaten over the course of the week. Grass-Fed Beef is nutritionally dense, rich in Omega 3’s and essential Vitamins. Larger cuts with more connective tissues are the best for slow cooked methods, allowing the collagen to melt and also become more available to be absorbed by the body. Collagen is great for joint support, gut repair and skin. Collagen does its best work on the inside and out when we eat it.

I recommend using 5# Beef Brisket to complete this Recipe.

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Prep Time: 10 minutes

Cook Time: 5 hours

Ingredients: 

5# Markegard Grass-Fed Beef Brisket

3 Yellow Onions, Sliced

2 Jumbo Carrots, cut into 1” chunks

4 Stalks Celery, cut into 1” chunks

3 Fresh Garlic Cloves, Chopped 

1 Quart of Beef Bone Broth if you have it – alternatively or in addition to, you can use half the amount of Red Wine

½ Quart Water

½ Cup Tomato Paste

¼ Cup Worcestershire Sauce

5 Whole Bay Leaves

½ Bunch Fresh Thyme (don’t even chop this, just remove the whole stems later)

1 Tablespoon Extra Virgin Olive Oil

½ Tablespoon Ground Black Pepper

Salt to taste

Method: 

  1. Bring your cut of Beef Brisket to room temperature and trim off the surface of the large fat caps. 

  2. In a heavy bottomed pot, season the Brisket with Salt and Pepper and Brown on all sides in Extra Virgin Olive Oil. Cook the Brisket Fat Side Up.

  3. Add in the Vegetables and herbs - cook for 5 minutes.

  4. Add Tomato Paste, and deglaze with Wine or broth and add the Worcestershire sauce and water.

  5.  Bring everything to a boil and reduce to a simmer. Cook covered on the stovetop or in the oven at 325 degrees Fahrenheit. 

  6. The general rule for slow cooked meats is 45 minutes per pound, so make your calculation based off of the weight you purchased.

  7. Check for salt towards the end of the cooking process and season as needed.

  8. Finally, I recommend allowing your brisket to come to room temperature inside of the pot with the liquid, allowing the muscle to relax and retain its hydration.

  9. Slice the Brisket against the grain to yield the most tender results.

Recipe by Isabelle Jackson Nunes

Spice Rub/MarinadeMarkegard Family Grass-FedComment