Crisis was diverted tonight…. Fewww!! Earlier in the day, I went to unwrap what I thought was half-thawed bone-in pork chops. Turns out what I was thawing were two slabs of 100% grass-fed beef brisket.
Alrighty then.Having never cooked a beef brisket in my life, I did what any reasonable housewife would do. I Googled it. Turns out these bad boys cook for a while …. A long while. Arggg….
Whatever. I set my oven to a low temp roast, sliced up an onion and a shallot, laid them in the bottom of a pan and topped with seasoned half-thawed briskets. Here goes somethin’.
Five and a half hours later…. I made somethin’ outa nothin’ alright!!I love when that happens.
3lbs. 100% grass-fed beef brisket
1 onion, sliced
1 large shallot, sliced
1tsp. each of dried basil, chili powder, coriander, oregano, parsley
salt and pepper
cups chicken broth
1) In a roasting pan, layer sliced onion and shallot.
2) Season briskets on both sides.
3) Roast, uncovered in a 350 degree pre-heated oven for 90 minutes
4) Add chicken broth and wine, cover with a lid. Turn oven temp down to 325 degrees and roast 3.5 hours.
5) Every 30 minutes, baste with broth and wine, turning a few times while cooking. Broth and wine will evaporate, turning into a glaze.
6) Serve with your favorite side of veggies.
7) My husband busted out a blend of paleo friendly ketchup and siriacha to dip the brisket in. I have to say, it was pretty darn good.
I’ve said it before -- I’ll say it again, some of my best recipes come from tossing in what I have on hand. Isn’t that the way cooking should be? Utilizing what we have. Yes. Yes, I think so.
From my kitchen, to yours… Enjoy!