Brisket is one of the most beefy, flavorful cuts. It can also be one of the toughest. Grassfed brisket has a reputation for being particularly tough. But a grassfed brisket, treated with the magic of traditional pot roasting, can be so tender, with a rich texture that is a pleasure to chew, and a deep beefy flavor that almost no other cut of meat can match.
The amount of time it takes to cook a grassfed brisket to be wonderfully tender can vary, but it usually takes a long time. The best way to tell if it is done is to stick a fork in it. If the fork goes in easily, with little resistance, it is ready. If not, it needs more cooking. Just about every cookbook will tell you never to pierce cooking meat, or you will “lose valuable juices.” This “rule” does not apply to grassfed meat. I stick forks and instant read thermometers into grassfed meat all the time, and the meat still comes out tender and delicious.
A cast iron casserole, or an enameled cast iron casserole, is the traditional pot for cooking this dish, and works beautifully. But any sturdy casserole that can be used for browning on the stove (with an ovenproof cover) will do, if you do not have the traditional casserole.
The use of beef fat for browning the pot roast is an old tradition in Germany and Austria. It gives a wonderful flavor to the meat.
This is a great recipe for a cold day, which is why brisket pot roasts were popular winter fare all over Europe.
- 1 small U.S. Wellness grassfed brisket pot roast
- 2 teaspoons U.S. Wellness All Purpose Seasoning
- 4 tablespoons melted U.S. Wellness grassfed beef tallow
- 2 medium organic onions, sliced
- 1 large organic carrot, cut into small circles
- 1 cup U.S. Wellness beef marrow bone stock broth
- 2 cloves organic garlic, peeled and coarsely chopped
- 2 teaspoons arrowroot, mixed with one tablespoon of water
- Take the meat out of the refrigerator at least 1 hour before cooking, so it will be at room temperature.
- Rub the seasoning all over both sides of the meat. Preheat the oven to 250 degrees.
- Heat 2 tablespoons of the tallow over medium heat, in the bottom of the casserole. When the fat is hot, add the roast to the pan. Brown for about 5 minutes, then turn the meat over and brown the other side, also for 5 minutes.
- Remove the meat from the pan. Add the remaining 2 tablespoons of tallow. Add the onion and carrot and cook for 5 minutes, stirring from time to time. Remove the vegetables from the pan.
- Return the meat to the pan. Pour the vegetables over the meat, and use a spoon to push them so they surround the meat. Add the broth and garlic, and bring the mixture to a slow simmer.
- Cover the pot and place in the oven. Cook until a fork goes easily into the meat, which could be anywhere from 2½ to 3½ hours.
- Remove the meat to a plate. Bring the gravy to a simmer over the stove. Stir the arrowroot and water together until they combine, then add the arrowroot mixture to the simmering gravy. Simmer briskly until the gravy thickens, stirring well. Once the gravy thickens, place it in a pitcher and serve the tender meat.
Back to Top