Ultimate Beef Brisket w/ Veggies & Gravy
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
1 pound beef brisket, trimmed
2 cups no salt added beef broth
1 large onion stuck with 3 whole cloves
1 large carrot, cut into chunks
2 stalks celery, with leaves, cut in 1" pieces
1 bay leaf
3 cloves garlic, minced
1 cup cauliflower florets
3 small carrots, cut into chunks
4 small whole onions, peeled
1 small head cabbage, quartered
1/2 teaspoon cayenne Recipe
In a large kettle, sear beef brisket over medium heat until browned. Pour off fat. Add broth, onion, large carrot, celery, bay leaf and garlic. Cover, bring to a boil, reduce hat and simmer for 2 1/2 hours. Remove vegetables and bay leaf -- reserve for gravy. Add remaining vegetables in order given: cauliflower, small carrots and onions. Sprinkle cabbage with cayenne and then add to pot. Cover and simmer an additional 1 1/2 to 2 hours, until meat is tender and vegetables are cooked but not soggy. Transfer to a serving platter.
For gravy: mash vegetables and bay leaf set aside earlier into the meat broth from the kettle. Bring to a boil and reduce to desired consistency. Remove bay leaf. To serve, slice cooked brisket and surround with vegetables; spoon gravy over brisket. Can omit cayenne and replace with 1 tsp of horseradish.
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