My Bubby used to say, everything tastes better when it’s burned.
I never quite understood why but she loved the burnt ends of the brisket.
The secret to her roast was in the gravy mix. Here is a simple recipe to make roast in one pot and not burn it!
1 Beef Brisket
3 tbsp. ground cumin
1 tbsp. paprika
3 tbsp. ground onion powder
3 tbsp. ground garlic powder
salt and pepper to taste
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 onion, chopped
1 pack gravy mix
About 7 heads of garlic, peeled
Canola oil for the pot and spice rub
1. Begin by mixing all the spices together with about 4 tbsp. of canola oil to form a paste. Rub it all over the meat.
2. Heat a heavy duty pot with canola oil and brown the meat on both sides to form a nice crust. Be careful not to burn the meat.
3. Take meat out of pot and place on a dish. Add onions to the pot with the carrots and celery.
4. Using a sharp knife, cut several slits into the meat and shove the garlic heads in the hole you just cut. Do this throughout the brisket (only on one side)
5. Place meat back on top of vegetables in the pot.
6. Add enough water so that half of the brisket is submerged in water. Add the gravy packet mix to the water and stir it in.
7. Cook on high, uncovered for about 30 minutes until water reduces a bit. Cover pot and let cook on low until the brisket becomes fork tender, about 2-3 hours depending on the size of the brisket. If you see that there is still too much water in the pot, place lid half on and half off of the pot to allow steam to escape and continue cooking.
8. To cut the brisket, make sure to slice against the grain (this means when you cut the meat, you will notice that the meat is speckled and not in strips) and only cut the brisket when it’s cool.
9. Slice the brisket to the desired thickness (my husband likes it cut thin) and return slices to the pot in the juices. Warm brisket in its juices and serve.