Is there anything better than a good beef brisket? A local restaurant serves brisket tacos that the husband and I fell in love with. The problem? 12 bucks for 3 small tacos. Solution? Make it myself! After trying for almost a year, I finally found the perfect combination of ingredients and method. This isn’t a fast recipe but is a perfect example of the saying “Good things come to those who wait”. When I make this, I buy the biggest brisket I can find. I freeze the leftovers in serving sizes so that I can make my own brisket tacos in a few minutes on nights where I am pressed for time. Check out how I make Forking Epic Brisket Tacos!
Slow Roasted Beef Brisket & Pot Liquor Gravy
Print Recipe
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This beef brisket is one of our regular meals. The brisket is huge so I shred it and freeze it in serving sizes for a quick meal. It takes a while to make the first time, but saves me tons of time when I am enjoying the left overs.
Slow Roasted Beef Brisket & Pot Liquor Gravy
|
Print Recipe
|
This beef brisket is one of our regular meals. The brisket is huge so I shred it and freeze it in serving sizes for a quick meal. It takes a while to make the first time, but saves me tons of time when I am enjoying the left overs.
| Servings | Prep Time | Cook Time |
| Enoughto feed EVERYONE plus leftovers | 25Minutes | 4-6Hours |
| Servings | Prep Time |
| Enoughto feed EVERYONE plus leftovers | 25Minutes |
| Cook Time |
| 4-6Hours |
Ingredients
- 4-7 lb Beef Brisket
- 4-7 tablespoons Dry Rub: garlic & onion powder sea salt, ground pepper, cayenne pepper, & your favorite season mix
- apx 1/4 cup bacon fat
- 1 bunch celery
- 4-6 fresh carrots
- 2 large onions
- 2 - 6 bulbs garlic
Servings: to feed EVERYONE plus leftovers
|
Ingredients
Servings: to feed EVERYONE plus leftovers
|
Instructions
- Preheat oven to 300 degrees
- Rinse & dry brisket and lay on a cookie sheet
- Use your hands to rub a couple tablespoons of bacon fat onto the brisket, make sure to get it in all the nooks and crannies.
- Heavily coat brisket with a dry rub of your favorite seasonings & rub into meat. I used garlic & onion powder, ground pepper, sea salt, and a roasted garlic & herb mix.
- Use a torch to sear the prepared half of the brisket until it is slightly charred. You could use a hot griddle if you don’t have a torch. We just want to sear the edges so the juices stay inside. Let rest while you do the next steps
- Prepare roasting pan by coating the bottom with rendered bacon fat
- Split carrots in half lengthwise
- Lay carrots & celery along the bottom of the roasting pan
- Top with one of the sliced onions and half the crushed garlic
- Lay brisket on top of the veggies, seared side down and fat cap up. Spread bacon fat over the top and coat with seasonings. Rub it into all the nooks and crannies. Sear the brisket cap with the torch.
- Top with remaining onions and garlic
- Cover roasting pan & cook for 4 to 7 hours- or until it pulls apart easily with your fingers. Baste every 30 mins
- Remove brisket to cutting board and allow to rest while you make the gravy
- Make Pot Liquor Gravy- Put all of the veggies and juice into Vitamix or food processor and process until smooth.
- Cut brisket against the grain. Remove large pieces of fat.
- Return brisket to roasting pan
- Cover with gravy, serve, & enjoy
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