Cast Iron Skillet BrisketThis brisket is outrageous! I highly suggest shredding this and serving in tacos. Everyone in my family ate this dinner which is unusual to make everyone happy with the same meal! You may need: This HUGE 17 inch Lodge Cast Iron Skillet
Cast Iron Skillet Brisket
- 4 pounds brisket, center cut
- 4 Tablespoons butter
- 4 onions, sliced
- 1-2 Tablespoons avocado oil or olive oil
- 9 garlic cloves minced
- kosher salt/pepper
- 3 cups beef broth
- scant 1 cup water
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons soy sauce (Or gluten free Tamari which I used)
- salt to taste (add at the end if desired)
- Preheat oven to 300 degrees.
- Melt butter in a cast iron large enough to fit your brisket.
- Sauté the onions on medium low for about 15 minutes.
- Remove onions to a plate.
- Season the brisket generously with salt/pepper.
- Heat the oil in the pan and sear the brisket on both sides to brown to a golden crust.
- Sear fat cap down first so when you flip it, it is on top.
- Sprinkle the garlic over the fat cap.
- Pile the onions on top.
- Mix broth with water, worcestershire and Tamari.
- Pour this over the meat.
- Cover the pan tightly with foil so the liquid can not evaporate.
- Bake for 6 hours or until it reaches an internal temp of 211.
- This will be the "fall apart" stage. Cook less if you prefer slicing your brisket.
- Remove and let rest 1-2 hours. Remove fat cap.
- Slice across the grain and shred. Should fall apart! Mmmm!
- Serve with the gravy created in the pan!
- This is AMAZING in tacos!