Mama's Brisket from Ross Katz

Sometimes you tear out a recipe from a magazine and it ends up being a forever recipe. Mama's Brisket recipe is that for me. My dinner guests rave about it every time its served and bonus: its easy to prepare! Perfectly seasoned, slow roasted, and delicious. Enjoy!

Published in Edible Indy Magazine Winter 2017
Recipe courtesy of Ross Katz, Instagram and RHBresources.com

Serves 10-12

INGREDIENTS

10-15 lbs brisket with cap

3 tbsp salt

2 tbsp pepper

1 tbsp granulated sugar

2 tbsp dehydrated onions

2 tsp onion powder

1 medium yellow onion, sliced thin

4 stalks celery, cut in 2-inch pieces

3 carrots, cut in 2-inch pieces

3-6 cups beef stock (enough to fill the pan halfway)

INSTRUCTIONS

Pre-heat oven to 350 degrees

Mix together all the spices in a small bowl and set aside. 

Remove the brisket from packaging and trim some of the larger hunks of fat, leaving some of the fat for flavor and tenderness.  

Rub brisket with spice blend, concentrating the majority of the blend on the meaty areas. *see note.

Lay Carrots on the button of a large roasting pan to create a “rack” for the meat to rest on.

Place brisket on top of the carrots and cover with onions and celery. (if you have extras, just pack them in under the brisket)

Fill the roasting pan about halfway with beef stock, making sure not to rinse off any of the spices.

Wrap pan tightly with aluminum foil. Braise brisket for 7 hrs.

Brisket will be done when it’s fork ender and the juices run clear.

Allow brisket to cool slightly in its juices.  

Remove brisket from the pan and strain the juice, allowing it to settle, and skim as much of the fat as possible.

Trim any remaining fat that did not render.

Slice to your preference.

*Note - It will look like a lot of seasoning, but this is a thick piece of meat.  It will take more spice mix than expected to season it completely.