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Ultimate Beef Brisket with Vegetables & Gravy

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Course: Entree
Ingredients Method

Ingredients
  

  • 1 3- pound beef brisket trimmed
  • 2 cups no-salt-added beef broth
  • 1 large onion stuck with 3 whole cloves
  • 3 large carrots cut into chunks
  • 4 celery stalks with the leaves cut into 1-inch pieces
  • 1 bay leaf
  • 3 garlic cloves minced
  • 1/2 cup cauliflower florets
  • 3 small carrots cut into chunks
  • 4 small whole onions peeled
  • 1/2 small head of cabbage quartered
  • 1/2 teaspoon cayenne

Method
 

  1. In a large kettle, sear the beef brisket over medium heat until browned; pour off the fat.
  2. Add the broth, onion, large carrot, celery, bay leaf, and garlic.
  3. Cover, bring to a boil reduce heat, and simmer 1 1/2 hours.
  4. Remove vegetables and bay leaf; reserve for gravy.
  5. Add the remaining vegetables in order given: cauliflower, small carrots, and onions.
  6. Sprinkle the cabbage with cayenne, then add to the pot.
  7. Cover and simmer an additional 1 1/2 hours or until the meat is tender and the vegetables are cooked but not soggy.
  8. Transfer to a serving platter.
  9. For the gravy: mash the vegetables and bay leaf that was set aside earlier. Bring to a boil and reduce to desired consistency. Remove the bay leaf. Pour over the brisket when ready to serve.