By Stanley A. Fishman, author of Tender Grassfed Meat
Many people have asked me for a recipe for grassfed brisket pot roast. While Tender Grassfed Meat has a number of pot roast recipes, it does not have a recipe for brisket. I received so many requests that I decided to create one.
Brisket is one of the most beefy, flavorful cuts. It can also be one of the toughest. Grassfed brisket has a reputation for being particularly tough. But a grassfed brisket, treated with the magic of traditional pot roasting, can be so tender, with a rich texture that is a pleasure to chew, and a deep beefy flavor that almost no other cut of meat can match.
Pot roasts from brisket are a tradition in French, Italian, Belgian, German, Czech, Austrian, Jewish, Russian, Polish, and American cuisines—and in many others. Just about all of these traditions use onions to flavor the meat, and most of them also use carrots. Many other ingredients are used, and these can vary greatly.
Grassfed briskets usually have most or all the fat trimmed off. An untrimmed brisket will have a great deal of fat, actually too much for a pot roast, and the fat should be trimmed to no more than one quarter inch in thickness. Brisket has so much deep beefy flavor that this recipe will be great even if the brisket is completely trimmed of fat (but a light covering of fat is best).
The amount of time it takes to cook a grassfed brisket to be wonderfully tender can vary, but it usually takes a long time. The best way to tell if it is done is to stick a fork in it. If the fork goes in easily, with little resistance, it is ready. If not, it needs more cooking. Just about every cookbook will tell you never to pierce cooking meat, or you will “lose valuable juices.” This “rule” does not apply to grassfed meat. I stick forks and instant read thermometers into grassfed meat all the time, and the meat still comes out tender and delicious.
A cast iron casserole, or an enameled cast iron casserole, is the traditional pot for cooking this dish, and works beautifully. But any sturdy casserole that can be used for browning on the stove (with an ovenproof cover) will do, if you do not have the traditional casserole.
This recipe combines a number of traditional flavors for brisket pot roast. The use of powdered onion and garlic along with fresh onion and garlic creates a rare depth of flavor. Beef suet gives a wonderful flavor to the meat, but so does butter. Your choice. Either way, the gravy will be wonderful.
This is a great recipe for a cold day, which is why brisket pot roasts were popular winter fare all over Europe.
Traditional Grassfed Pot Roast
1 grassfed brisket pot roast, about 3 pounds
1 teaspoon freshly ground organic black pepper
1 teaspoon organic onion powder
1 teaspoon organic granulated garlic powder
1 teaspoon coarse unrefined sea salt (such as Celtic Sea Salt®), crushed,
4 tablespoons melted beef suet, (or 4 tablespoons pastured butter)
2 medium organic onions, peeled and sliced
1 large organic carrot, peeled and cut into small circles
1 cup homemade broth, preferably beef
4 sprigs organic flat leaf parsley, coarsely chopped
2 cloves organic garlic, peeled and coarsely chopped
2 teaspoons arrowroot, mixed with one tablespoon of water
- Take the meat out of the refrigerator at least 1 hour before cooking, so it will be at room temperature.
- Combine the pepper, onion powder, garlic powder, and salt, and mix well. Rub this mixture all over both sides of the meat. Preheat the oven to 250 degrees.
- Heat 2 tablespoons of the suet (or butter) over medium heat, in the bottom of the casserole. When the fat is hot and slightly smoking, add the roast to the pan. Brown for about 5 minutes, then turn the meat over and brown the other side, also for 5 minutes.
- Remove the meat from the pan. Add the remaining 2 tablespoons of suet (or butter). Add the onion and carrot and cook for 5 minutes, stirring from time to time. Remove the vegetables from the pan.
- Return the meat to the pan. Pour the vegetables over the meat, and use a spoon to push them so they surround the meat. Add the broth, parsley, and garlic, and bring the mixture to a slow simmer.
- Cover the pot and place in the oven. Cook until a fork goes easily into the meat, which could be anywhere from 2½ to 3½ hours.
- Remove the meat to a plate. Bring the gravy to a simmer over the stove. Stir the arrowroot and water together until they combine, then add the arrowroot mixture to the simmering gravy. Simmer briskly until the gravy thickens, stirring well. Once the gravy thickens, place it in a pitcher and serve the tender meat.
Serve and taste why brisket pot roasts have been cherished for so many years.
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