Junior's Fresh Brisket Of Beef With Delicious Gravy
- 1 x fresh first-cut beef brisket - (abt 5 lbs)
- 2 Tbsp. salt
- 1 tsp freshly-grnd white pepper
- 2 c. minced carrots
- 6 lrg garlic cloves chopped
- 3 Tbsp. fat skimmed from drippings (or possibly 3 tbspns unsalted butter)
- 6 c. strained pan drippings (save the vegetables if you wish)
- 3 lrg garlic cloves chopped
- 3 Tbsp. all-purpose flour
- Preheat the oven to 350 degrees. Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in sufficient water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
- Roast the brisket, without covering it, till it is browned and tender, about 3 hrs, spooning the pan drippings frequently over the meat. If necessary, add in a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
- To make the Delicious Gravy: Skim off any fat from the drippings into large skillet. You need 3 Tbsp. of fat; if necessary, just add in a little butter to equal this amount. Strain the drippings into a large heatproof measuring c., reserving the vegetables for the gravy, if you wish.
- Heat the fat in the skillet over medium-high heat. Add in the garlic and cook till it begins to soften. Whisk in the flour and cook, stirring constantly, till the flour mix bubbles all over, about 2 min. Gradually pour in the straining drippings and continue cooking and whisking till the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish. (Makes 4 c. Delicious Gravy)
- To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up warm with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.
- This recipe yields 6 to 8 generous servings.
- Comments: Every morning, one of the oversized ovens in the Junior's downstairs kitchen is busy roasting a giant-sized brisket of beef. And for good reason; this is one of Junior's blue-ribbon specialties. It's just one more taste of which home-style cooking which Junior's is famous for - served up in style with its own gravy, made straight from the pan drippings (what else).
- The best part of this dish: It roasts in the oven for three hrs, asking for very little attention from you. But the flavors are so delicious which it tasted like you've worked all day.
- The Junior's Way - Most brisket recipes ask you to boil the meat in a pot of water. Junior's does it differently: The chef roasts the brisket in an open pan. He starts the roasting with sufficient water in the pan to come about two-thirds up the sides of the beef. As the drippings begin simmering, he bastes the meat with the drippings several times during cooking. The brisket comes out very tender, but with a roasted flavor. "Always slice the meat on the diagonal - it's guaranteed to be tender and juicy."
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