A couple of weeks back, I pulled a brisket out of the fridge and my initial thought was to prep it for the oven (see that recipe here). A long to-do list was looming and my motivation (and energy) wasn’t exactly up for babysitting a brisket. I pulled out my slow cooker and quickly threw together some aromatics that could potentially make a gravy while the brisket cooked.
Tangy, sweet, and flavorful.
Once the brisket was done, I skimmed some of the glistening fat (depending on your brisket there might be too much to your liking), blended the aromatics, and let the mixture reduce over medium heat. By the time the brisket rested and was shredded I simply drizzled the “gravy” generously over the top and served.
The Mister sang this brisket’s praises and couldn’t stop picking at the platter after dinner. I didn’t mind the lack of leftovers for once. It just gave me even more incentive to make it again. And I did, the next week. 😉
- 1 onion, roughly chopped
- ⅓ cup organic no sugar added applesauce
- ¼ cup pomegranate molasses
- ¼ cup raw organic apple cider vinegar
- 2-inch chunk of ginger, grated
- 1 TB fish sauce
- 1 tsp garlic powder (or 1 garlic clove, pressed)
- 1 tsp dried turmeric
- pinch of ground mace
- Turn your slow cooker on low and add the gravy ingredients to the bottom of the crock. Give the ingredients a quick stir.
- In a large cast iron skillet, heat the tallow over medium-high heat until just starting to smoke.
- Season brisket with sea salt (about ¾ tsp per pound). Sear the brisket in the skillet for 4-5 minutes on each side.
- Nestle the brisket down on top of the gravy ingredients in the slow cooker. Cover and cook on low for 8 hours.
- Gently remove brisket to a cutting board and let rest 15-20 minutes. Meanwhile, skim most of the liquid fat away from the gravy in the crock. You'll be able to tell when you're taking too much, there should be minimal pomegranate color in what you're skimming away.
- Using an immersion blender, carefully blend the gravy mixture until smooth. Pour gravy into a cast iron skillet and bring to a simmer over medium heat. Stirring often, let the mixture reduce some. Check for seasoning.
- Begin to shred the brisket using two forks and place brisket on a platter. Pour some of the prepared gravy over top. Serve with greens and roasted veggies of your choice.