Fresh Brisket of Beef with Delicious Gravy Juniors in Brooklyn
Indulge in the savory comfort of Fresh Brisket of Beef with Delicious Gravy, a heartwarming dish inspired by the signature flavors of Juniors in Brooklyn. This recipe features a perfectly seasoned, fork-tender brisket slow-roasted with aromatic vegetables, fresh thyme, and a splash of optional red wine for an extra layer of elegance. The flavorful pan drippings are transformed into a velvety gravy, ensuring every bite is rich and satisfying. With a generous serving size and classic ingredients like carrots, onions, and a hint of paprika, this meal is perfect for a cozy family dinner or a special occasion. Serve it alongside mashed potatoes or crusty bread to soak up every last drop of that mouthwatering gravy!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 large yellow onion, thinly sliced
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels and season generously on all sides with salt, black pepper, paprika, garlic powder, and onion powder.
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until a deep golden-brown crust develops, about 4 minutes per side. Remove the brisket and set aside.
In the same Dutch oven, add the sliced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and release any stuck-on bits. Bring the liquid to a simmer.
Nestle the brisket back into the pot along with the fresh thyme sprigs and bay leaves. Ensure the liquid just barely covers the brisket. If needed, add more broth or water.
Cover the Dutch oven with its lid and transfer it to the oven. Roast for about 3.5-4 hours, turning the brisket halfway through cooking, until the meat is fork-tender.
Once cooked, carefully transfer the brisket to a cutting board and tent with foil to rest for 15 minutes.
Strain the cooking liquid into a bowl, discarding the solids. Let the liquid sit for a few minutes and skim off any excess fat from the surface.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk the strained cooking liquid into the roux, stirring constantly to avoid lumps. Simmer until the gravy thickens, about 5 minutes. Adjust seasoning with salt and pepper as needed.
Slice the brisket against the grain into thin pieces, and serve with the gravy poured on top or on the side.
Nutrition Facts
Calories |
5305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1771 mg | 590% | |
| Sodium | 14874 mg | 647% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.8 g | ||
| Protein | 554.8 g | 1110% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 601 mg | 46% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 8514 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
