Beef

Brisket and fixings

While Andrew, Jim, Zach and myself try to settle on a date for a winter grilling podcast, I thought I'd show you a meal I prepped in a few minutes the other night while preparing another meal.

I bought a 1.5 lb of brisket (don't know if it was the point or flat), put it fat side up in a large cast iron pan, added a bunch of shrooms, carrots, bay leaves, 1/4 cup water, salt, pepper, rosemary and left it out until I went to bed. Then, I set the pan with a snug lid on in a 225 degree oven overnight (7-8 hours). The house smelled pretty special during the night. Next morning, I didn't even peek at it. Tossed it in the fridge. Later that night, I warmed it up and roasted some taters and asparagus.

The brisket was fork tender - it did not fall apart. VERY nice texture. Surprisingly the carrots were soft but far from mush. The next time I do it, potatoes go in with the meat. Low 'n slow - not with smoke - but not too bad. Give this one a shot!