Brisket for Everyone!!!!
Good Day Friends! Today we make Brisket! I've been making this for a daytime, anytime, grab and go, easy to warm up for at least the last 6 months there is NEVER no brisket in the fridge. Need a sandwich Dennis, there's brisket....Heather shows up hungry, there's brisket, Levi wants some MEAT MEAT, I make him some brisket. It's so simple, anyone can do this. What do you need:
Ingredients:
3-4-5-6-7 pound Brisket from a good meat supplier. Aim for grass fed, no antibiotic, no growth hormones.
Seasoning
Beef Broth (I make mine, you can purchase if you must, or you can use water)
THAT'S IT!
I seasoned it with Salt, Pepper, Onion and Garlic Powders
Pop it in the over that has been preheated to 350 degrees for 1 full hour...just seasoned, uncovered, just how it's pictured.
This is when I defrost my frozen beef broth. Yeah I freeze it, cause I use a lot, I make a lot, I dont want it in the fridge taking up space. I defrost it slowly over the hour time the brisket is cooking by warming it slowly in a sauce pan filled with water.
It's defrosted now and the hour is up, pull the roast out and turn your over to 250 degrees.
Add that Beef bone broth in and cover with foil, return it to the oven and set the timer for 7 hours for a 4 to 5 pound and 8 to 9 hours for a 6 to 7 pound brisket.
Let it cook
After it's done smelling up your house all day, making you have dreams about Brisket, it's time to give her a gander. Using two forks see if it pulls apart easily. If it doesn't just fall apart, recover and back in the over it goes, checking every 30 minutes until it falls apart, and I mean easily!
Ahhhhh sweet success! Looks delicious! So now you go to town and get to shredding, I prefer a chunk a chunk method where I pull apart sections and that is about a serving for Levi and I. Take your chosen pieces and put into the storage container of your liking. I always use glass with a lid. These are 7 cup Pyrex glass storage. One is full the other is about half full. See that pan below there with all the fat and liquid....this is what makes the re-heating PERFECT. YOU MUST SAVE THIS!
Hey look Ready for storage!
Strain out all the yuckies from the bone broth into a cup using a ladle and fine mesh sieve.
Here is what the uglies look like, strain all the yuck out, leaving you with the goodness of broth.
Pour it into glass jars and save for future use. When it's time to reheat your brisket, you will use this liquid in a pan on the top of the stove. Use enough, don't be shy for a full serving I use about 1/4 cup maybe a little more. This keeps the brisket moist and steams it back to life after being shoved in a bowl in the fridge.
After you refrigerate your broth it will form a thick fat layer on the top, I use a knife the first time and cut an X in it, push one fat piece down into the mixture so the gelatin like liquid comes out, it's thick, it's suppose to be, it's got a lot of great nutrients in it that help your gut lining, so don't be scared of it, IT'S GOOD FOR YOU! Take the fat and throw it out, leave it in there, mix it in, use it if you want, don't if you don't, not all at once obviously. It's the best kind of fat for you believe it or not. I eat it daily and I'm in a healing phase of my disease, which is why I must eat so clean and like this! So there it is! Brisket!
This is some brisket on a plate with an egg, my go to breakfast if I'm needed protein right off the bat. Oh one more thing, FEEL FREE to add some BBQ sauce to it after you've reheated it in your pan with the broth, I add in some homemade or gluten free BBQ sauce cause that's how I like it! Enjoy!
Typical Breakfast before I knew I also couldn't eat eggs.
Typical Lunch, Brisket with avocado salsa on a gluten free tortilla made from Teff.
