Beef Brisket and Gravy

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A couple of months ago I did another recipe revamp. This time I took it back to our kosher keeping days {I’m full of wonderful quirks, aren’t I?} and changed up my tried and true brisket recipe. My old recipe didn’t require much tweaking aside from 86ing some spices; but I did boost the veggies and added bone broth to create a luscious little gravy.

Beef Brisket and Gravy

Tough mother.


There are many cuts of meat that {without the right approach} turn out tough. Think of the parts of the animal that were naturally exercised and became “strong like bull” before harvesting. Brisket is one of those cuts where braising/cooking slow and low with liquid is my method of choice.

As collagen cooks in the presence of moisture, it slowly turns into gelatin and dissolves into the meat itself. Collagen takes a while to break down though. The ideal finishing internal temp is anywhere from 180°-210° F. Collagen conversion doesn’t start until the meat hits the internal temp of 140°, and from there, it just gets better as the temp slowly rises…

I’ve seen people cook brisket for 24-36 hours – one caveat with such a long cooking time is ensuring a safe and stable {read: bacteria/virus killing} temperature. To be honest, I don’t have time to babysit a brisket that long. My recipe only *snicker* takes upwards of four hours in the oven, yields rich and comforting flavors and aroma with every tender bite, and continues to hold a highly requested spot at our table.

The gravy itself requires no roux, simply using the braised vegetables, broth, and herbs cooked with the brisket. Making a flavorful, nutrient-rich gravy. I store leftover gravy in a mason jar in the fridge and heat with leftover brisket for simple meals the following days.

Beef Brisket and Gravy gravyI recommend_edited-1

Beef Brisket with Gravy
Beef Brisket and Gravy
Recipe type: Entree
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Tender brisket with a nutrient-rich gravy.
  • 1 TB fat of choice {I use tallow}
  • 1 beef brisket {about 4 pounds}, patted dry
  • Sea salt
  • 1 organic onion, chopped
  • 2 organic carrots, chopped
  • 2 organic celery stalks, chopped
  • 4 organic cloves garlic, peeled and left whole
  • 1 organic bay leaf
  • Any combination of the following fresh organic herbs: thyme, rosemary, tarragon
  • 1 pint homemade bone broth
  1. Preheat oven to 300 degrees F.
  2. Heat a large cast iron skillet with your fat of choice over medium high heat.
  3. Sear the brisket on all sides, just a couple minutes each. Remove to a platter.
  4. Add veggies, garlic, herbs, and broth to skillet and bring to a simmer. Nestle the brisket down in the broth mixture and pop in the oven.
  5. Baste as needed and cook three to four hours until tender. I checked mine at 3 hours and it wasn't quite tender, after about three and a half hours it was nearly perfect.
  6. Remove brisket to a chopping block, cover with parchment paper and a kitchen towel, and let rest 15 minutes.
  7. Meanwhile, put the skillet with broth and veggies back on the stove and crank the heat. Let the liquid reduce until you have about ½ cup of liquid. Remove the bay leaf and blend the broth and veggies using an immersion blender or a heat-safe blender until smooth. Check seasonings.
  8. Slice brisket against the grain and serve with gravy.
Beef Brisket and GravyMelt in your mouth goodness.

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  3 comments for “Beef Brisket and Gravy

  1. October 22, 2015 at 5:30pm

    I love brisket, yet I don’t have it nearly enough. You have inspired me to get it on the menu asap. Your gravy looks savory and bombdiggity delicious! Yes please!!
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  2. Stacy
    March 27, 2016 at 9:31am

    Is this to be cooked covered or uncovered? Thanks!

    • March 27, 2016 at 2:34pm

      Hi, Stacy! I slow braise brisket uncovered and baste as needed.

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