When I’m grilling at the house, I like to take advantage of an open flame and impart some flavor into other ingredients I may use in the future. Most often, I will at least roast a couple of whole onions and reserve them for an upcoming salad or some other dish. Rarely do we use the entire grill space for cooking.
Keeping that in mind, this recipe can be done on its own with this week’s brisket selection, or as a ‘background’ cook while you’re throwing a couple of our ribeyes on the grill.
1 3 lb. beef brisket, flat portion
1 large onion, chopped
5 ribs of celery (optional)
8 cloves of garlic, smashed
5 sprigs of fresh thyme
1 bay leaf
1/2 Tbsp. black peppercorns
1 cup of stock or water
Preheat oven to 325 degrees. In a baking dish large enough for the brisket, place all ingredients except brisket.
Pat the brisket dry and heavily season with salt and pepper or your favorite rub. Let it rest for 20 minutes at room temperature. Sear the brisket well on the grill, ensuring it doesn’t burn, but develops a nice crust. Immediately place brisket in baking dish atop the other ingredients and cover in foil. Place in the oven for about 4.5-5 hours. Remove from the oven and let rest for 20 minutes. Strain the liquid into a saucepan and bring to a simmer. While the jus is simmering, begin slicing the brisket against the grain of the meat. Intermittently, you’ll want to skim the fat off of the jus. Serve the sliced brisket with the au jus, or refrigerate separately. Both will hold refrigerated for 4-5 days.
For a brisket of your very own, order this week’s butcher box.