Imagine a tender, juicy brisket that melts in your mouth, drenched in a rich, savory gravy that elevates every bite. This Sliced Brisket of Beef with Gravy is not just a meal; it's a culinary experience that will have your family and friends raving for more! Perfect for special occasions or a comforting Sunday dinner, this recipe combines simplicity with irresistible flavor. In just a little over two hours, you can create a dish that looks and tastes like it came straight from a gourmet restaurant. Ready to impress? Let’s dive into the details of this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs brisket of beef
- 2 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the lower-middle section of the oven.
- Pat the brisket dry with paper towels to remove excess moisture, which helps achieve better browning. Season generously with salt and freshly ground black pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Add a small amount of oil and sear the brisket until a deep golden-brown crust forms on all sides, approximately 4-5 minutes per side.
- Remove the brisket from the pan and set aside. In the same pan, sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Return the brisket to the pan, adding beef broth and Worcestershire sauce. The liquid should come about halfway up the sides of the meat.
- Cover the pan tightly with a lid or aluminum foil, ensuring a secure seal to retain moisture during cooking.
- Transfer the covered pan to the preheated oven and slow-roast for approximately 2 hours, or until the meat is tender and easily pulls apart with a fork.
- Once cooked, remove the brisket from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
- To prepare the gravy, strain the cooking liquid and skim off excess fat. In a separate small bowl, whisk flour with a bit of the cooking liquid to create a smooth slurry.
- Return the strained cooking liquid to the pan, whisk in the flour mixture, and simmer over medium heat until the gravy thickens, about 5-7 minutes.
- Slice the brisket against the grain into thin, even slices and serve hot with the prepared gravy.
Tips
- Choose the Right Cut: For the best results, select a well-marbled brisket. The fat will melt during cooking, keeping the meat moist and flavorful.
- Sear for Flavor: Don’t skip the searing step! Browning the brisket creates a delicious crust that adds depth to the overall flavor of the dish.
- Low and Slow: Cooking the brisket at a low temperature allows the connective tissues to break down, resulting in tender, pull-apart meat. Resist the urge to crank up the heat!
- Resting is Key: Allowing the brisket to rest after cooking is crucial. This step helps the juices redistribute, ensuring every slice is juicy and flavorful.
- Enhance the Gravy: For an extra layer of flavor, consider adding a splash of red wine or a teaspoon of mustard to the gravy while it simmers.
- Slice Against the Grain: To achieve the most tender slices, always cut the brisket against the grain. This technique shortens the muscle fibers, making each bite easier to chew.
- Leftover Magic: If you have leftovers, they make fantastic sandwiches! Just reheat the brisket and serve it on crusty bread with some of that delicious gravy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
