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Cast Iron Skillet Brisket

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Ingredients
  

  • 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

Instructions
 

  • 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!