Featured Recipe of the Week: Beef Brisket with Roasted Garlic Jus
by Richard BradfordSeptember 20, 2016
Beef Brisket with Roasted Garlic Jus
2-3 lbs. Beef Brisket
2 pints Beef Stock
6 cloves garlic
2 large shallots (thinly sliced)
1 onion (diced)
1 carrot (diced)
1 rib of celery (diced)
1 large tomato (diced)
1 bay leaf
1 sprig fresh thyme
Salt and Pepper
Season brisket with salt and pepper, making sure to cover meat evenly.
Over medium-high heat, coat pan with cooking fat and sear brisket evenly on all sides.
Set aside 4 cloves of garlic and shallots for jus sauce later. Add beef stock and other vegetables (other than what you set aside for jus) to your brisket and bring to a boil. Reduce to a simmer and cover. Cook for 4-6 hours or until brisket is fork-tender.
Roast shallots and remaining garlic in oven at 325 degrees for 15-20 minutes.
Remove brisket from jus and set aside. Add roasted shallots and garlic to jus. Puree while hot.
Serve brisket with jus on side or pour on top.
This also goes great with Chef Richard's Awesome Sauce! Try his take on creating delicious garlic roasted jus!