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Beef Brisket & Gravy Recipe

   
 

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     Beef Brisket & Gravy

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 1/2 to 3 1/2lb beef brisket
2 tablespoons garlic powder
2 tablespoons pink salt
Dash of paprika
1 teaspoon Italian seasoning
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup water
 

Instructions
The first thing I did was rough up my brisket a bit. I left the sealed package on my counter for about half an hour before starting, to loosen up the meat a bit. (don’t worry, it was still cold and well within the safe zones for food preparation) Then I rubbed the meat down with the teaspoon of lemon juice, making sure as much as possible soaked into the meat. Mix all of the dry ingredients together, and then rub them into the lemon soaked meat. Place the brisket in a roasting pan.
At this point, I placed the beef brisket in a 400 degree oven for 15 minutes, uncovered. Just to sear the meat. Then I decreased the heat to 325, poured in the water and covered the roasting pan with tin foil and put it back in the oven for an hour and 50 minutes. At that point I removed the foil and poured the tablespoon of oil over top the brisket and turned the broiler on high, so I could have a crisp top layer on the meat. (you don’t have to do this if you don’t want to, but it was really tasty) Make sure to keep an eye on the brisket while its under the broiler so it doesn’t burn. I found that around 7 minutes created a nice crispy dark layer on the top without burning, but your oven might be different. When your brisket is done, remove the pan from the oven and then remove the brisket from the pan. Set it on a plate or cutting board where the meat can cool a bit before cutting into it so it doesn’t lose all its juices.
Meanwhile, you can make your gravy. You’ll need- 1/4 cup flour a few teaspoons cornstarch water for thinning You’ll also need a whisk. Begin whisking the meat drippings in the pan before adding the flour and corn starch. To avoid lumps, either whisk in the dry ingredients, or shake them through a sieve into the drippings. Whisk together the ingredients in the pan. If the mixture is too thick, add more water, if the mixture is too thin, add more flour. If you’re not concerned with the gravy being kosher, use milk instead of water for thinning the gravy. Also, you can add a little bit of butter if you’d like. (I’m always a fan of adding butter.)
Once you’ve got your gravy and your brisket has rested for about 5 minutes, you can slice it up and serve it. Just make sure you slice against the grain, or your meat will be tough and chewy. I served it with some regular mashed potatoes, a couple biscuits and a green salad. It was SO GOOD. I don’t know why I don’t make more meals like this.


Originally Submitted
7/9/2008





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