Preheat oven to 300 degrees Fahrenheit. Remove top rack.
Season a 2-pound beef brisket (ideally local, grass-fed, organically pasture-raised) with salt & pepper, and brown on all sides in 1 teaspoon of olive oil (or melted coconut oil, grape seed oil or other favorite oil) in an oven-proof stock pot. The brisket will render a bit of its own fat as it sears.
Remove brisket, and allow to rest on plate or cutting board.
Meanwhile, in remaining fat, add:
- 4 chopped carrots
- 4 ribs of chopped celery
- 1 onion, large-diced
Sauté on medium-high heat for 5-6 minutes, stirring periodically, until lightly caramelized. Sprinkle with 1 teaspoon of salt and several grinds of freshly ground black pepper.
- Add 4 cloves of sliced garlic, and sauté for one minute more.
Using kitchen twine, tie together 3 sprigs of fresh rosemary, 10 sprigs of fresh thyme, sandwiched between 2 dried bay leaves. Add the herbs to the sautéed vegetables.
Add the seared brisket to the vegetables, nestling the brisket in the middle of the vegetables, with the bundle of herbs to one side. Add 2 cups of homemade bone broth (or store-bought chicken or beef broth). Bring the mixture to a boil, then remove from heat. Cover pot and continue cooking in 300-degree F oven for 3 hours.
Every hour, turn brisket to a different side, and gently stir vegetables & herbs. During the last hour of cooking, add:
- 8 oz. quartered button or cremini mushrooms
Once out of oven, pull brisket from broth and allow to cool for 10 minutes; then slice brisket against the grain of the meat.
Yield: 6 portions. I filled 6 containers with the sliced brisket, braised vegetables & broth — then kept 2 portions refrigerated and froze 4. Discard the herb-bundle.
I ate this with boiled Yukon gold potatoes. This would also go well with polenta, roasted sweet potatoes, roasted hard squash (e.g. butternut, spaghetti, acorn), etc.