How To make Brisket In Natural Gravy

How to Make the Perfect Gravy - Simply Beef and Lamb

What's a roast dinner without a wonderfully tasty gravy? Banish those gravy granules forever and learn to make this fundamental part of the quintessential roast dinner using the delicious juices left from your roast.

For recipes and more expert information on beef and lamb - from cooking to nutrition - take a look at simplybeefandlamb.co.uk

My Chinese-style braised beef recipe that makes you feel good | Marion's Kitchen

My Chinese-style braised beef recipe is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. This Chinese beef recipe also helps pack in the iron. It’s a feelgood recipe that’s ideal to make when feeling a bit under the weather. Make this slow-braised beef at the weekend then enjoy throughout the week.

0:00 Introduction
0:34 Tips and tricks for prepping and cooking the eggplant
1:48 Searing the beef
2:25 Adding in the shallots
3:25 Adding in the celery, ginger, and garlic
4:10 Adding in the spices, tomato passata, and beef stock
5:12 Seasoning with soy sauce, Chinese black vinegar, and brown sugar
5:44 Place the cooking pot into the oven for an hour
5:54 Prepping the sweet potato
6:25 Remove the cooking pot from the oven and add sweet potato and eggplant
6:49 Place the cooking pot back into the oven for another 45 minutes
7:04 Serving and tasting
8:00 End message

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Homemade Demi-Glace

To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.

This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:

Here's my Christmas dinner recipe that uses this stuff:

****RECIPE****

8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes

Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.

Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.

Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.

Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.

Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.

Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.

Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.

Before and after becoming vegan #shorts

How to make Brisket and gravy

Food

Cooking a Brisket Like a Steak

Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?

On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?

It comes down to anatomy and what each muscle is used for.

The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.

Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).

In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!

It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!

Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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