Slow-Roasted Beef Brisket with Gravy - Gregcipes

hey home cooks welcome to another Gregg's piece today we're gonna be making something brisket brisket is a cut of beef that's from the breast of the cow which means that has a lot of connective tissue that you need to break down when you cook or else the meats gonna be tough and chewy and the best way to do that besides like smoking the meat which I can't do in Fire Department is a slow roasting it in some sort of breathing liquid just in your oven and you have to cook it for a really long time at a low temperature and I'm gonna show you the way that I like to do that the first thing you're gonna want to do is chop up your vegetables and since these are going to be cooking for a really long time along with the beef you don't have to chop them very finely or anything you just want them in big chunks so that you can rest the beef on top of them the vegetables we're gonna need to cut our a couple carrots a couple celery stalks and an onion so we're gonna top and tail as they say in the cooking industry [Music] [Music] instead we're just gonna pet army dry and season it let me go ahead and score this fat cap so the seasoning gets in there more all right now we can go ahead and salt and pepper both sides be generous it's a large piece of meat just press all that seasoning in there we ready to start cooking so before we stick it in the oven we're gonna see our meat and cook our vegetables a little bit in a pan so we're gonna heat up some oil this pan we're gonna take our brisket and just put it fat side down into our pan so once this is cooked for a couple minutes and gotten a little bit of a crust we're gonna go ahead and flip it over and get the other side all right now that we've hear both sides you can pick it out and cook our vegetables a little bit [Music] so once these have cooked a little bit I'm gonna go ahead and deglaze the pan with some red wine that's going to serve as one half of our braising liquid and then we're gonna go ahead and pour all of this into our roasting pan [Music] when we put the brisket in the pan we want to make sure that we have the fat cap on the top so that when the meat cooks and the fat renders the fat goes down through the meat and fill the rest of the pan with beef stock you want enough so that the meat is a little bit in the liquid and then we're also going to put in some herbs so just stick them right in there and some rosemary sometime and a couple bay leaves [Music] a lot of babies that's probably enough bay leaves alright now we can go ahead and stick this in the oven I have a 300 degree oven and I'm going to put this meat in for about 4 hours while the beef is cooking you want to baste it around every 30 minutes just put the roasting liquid on top of the beef to keep it moist and flavorful and if you don't have like a baster you can just take a spoon and just spoon it on top the meat is done roasting so I'm gonna take it out of the pan to rest but first I want to notice see if you guys can hear this you see fig hear how crunchy that is perfect alright it's gonna go ahead and take this right out put it on the cutting board now we're gonna strain the cooking liquid so we can make a gravy out of it so I'm just gonna filter through this sieve be sure to get all the veggies in there too ah maybe I don't need to get the veggies in there to make the gravy we have to make a roux out of the fat from the cooking liquids so we're gonna mix the fat from the cooking liquids is a little bit of flour and make like a paste and then we're gonna pour in the rest of the cooking liquid to let it boil and I'll thick it and make our gravy so let's go ahead so I'm just giving the fat from the top of our cooking liquid I'm gonna take about four tablespoons of it all right how's that bubbling [Music] when I take the whisk that all together you just want to cook the wellness out of the flour with the fat and you should get this kind of paste you want this to kind of change colors and then we're gonna pour the rest of our liquid in once the flower seems like it's been cooked out enough we're just gonna pour in a little bit of our cooking liquid you see how nice and thick that is there pour it on a little bit more right now we're just gonna let this boil [Music] I think that's boiled for long enough so we're gonna go ahead and turn off the heat and let it cool down so I'm just gonna go ahead and pour the gravy into another container or storage and transport the me does have time to rest on you go ahead and cut into it and see what we've got beautiful so you can see how just easily that just comes apart just turning it with my hands I'm not even using any strength there you have it a beautiful beef brisket I'm gonna go ahead and take a bite so I have a little piece here I'm gonna dip into the gravy Oh Wow Sokka just melts in my mouth alright well I hope you make it for yourself and enjoy and if you enjoyed this video as much as I did be sure to subscribe for new recipe every Tuesday hey home cooks welcome to Greg speech today Bell's gonna show us how to make a brisket hey beef brisket oh I don't want to do that anymore

Channel: Gregcipes

Views: 136,929

Rating: 4.7142859 out of 5

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Id: YGKFGirXVaI

Length: 10min 6sec (606 seconds)

Published: Tue Nov 21 2017