Categories: beef- main dish

Ingredients

• 1 (5 to 7 lb.) first cut brisket
• 1 tsp. coarse salt
• Black pepper
• 2 Tbsp. grapeseed or olive oil
• 4 onions, sliced
• 5 carrots, peeled and sliced into 1-inch pieces
• 5 celery ribs, peeled and sliced into 1-inch pieces
• 1/4 to 1 cup reduced-sodium beef broth
• 10 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 8 cloves garlic
• Fresh chopped parsley (optional)

Directions

1. Rinse brisket and pat dry. Rub both sides of meat with coarse salt and black pepper. heat a large skillet over medium heat on the stovetop. Drizzle oil into the pan. Brown brisket on both sides. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
2. Cover the bottom of a slow cooker with onion, celery, carrots and 1/4 cup of beef broth. Place brown brisket on top of onion mixture, fatty side up. Place thyme, rosemary, bay leaves and garlic cloves on top, spacing evenly.
3. Cook on low setting 8 to 10 hours. Turn brisket once halfway through cooking. The brisket is done when it is fork tender.
4. After cooking, remove meat from slow cooker and allow it to rest about 15 minutes. Remove the fatty cap. slice the meat against the grain, and place into serving dish. Strain cooking juices, season with salt and pepper to taste, then pour over the sliced meat. Garnish with fresh chopped parsley if desired.

5. To make pan gravy:

6. Place strained cooking liquid in a saucepan. Skim fat from the surface, then reheat the liquid over medium heat until hot. Mix 1/4 cup of potato starch (kosher for Passover) or cornstarch (not kosher) with a little liquid. Add the liquid slowly to the cooking juices, one tablespoon at a time, stirring well. The juices will thicken into a flavorful dark gravy. Season with sat and pepper, if desired. Be careful not to over thicken.

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