Beef Brisket

By erinstargirl

Brisket, naturally, is a tough cut of meat. The trick is to cook it slow and low to allow the collagen to turn into gelatin, which dissolves into the meat making it tender.

Ingredients

• 4 lb. kosher beef brisket
• 1 organic white onion
• 4 stalks organic celery, chopped
• 4 gloves organic garlic, roughly chopped
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 1/2 tsp. taragon
• 1/2 tsp. paprika
• S&P {for veggies only, I find I don't need to add salt to kosher meat}

Preparation

Step 1

Preheat oven to 300° F.

Heat a well-seasoned cast iron skillet over medium-high heat {if you don't have cast iron use an oven-safe heavy bottomed skillet with 2 TB olive oil}. Brown brisket on all sides.

Remove from pan, and add onions, celery, and garlic. Season lightly with salt and pepper. Sauté a few minutes.

Place brisket on top, fatty side up. Sprinkle with herbs. Cover with foil and cook 4-6 hours, about an hour per pound, until the internal temp is between 180°-210° F.

Remove from oven and let it rest so juices redistribute, about 20 minutes. Serve with vegetables and pan juices poured over top.