When I was growing up, family occasions were always at my Grandmother Ada’s house. She was the matriarch of our family and her brisket was legendary.
I remember my Grandmother was always a class act. Grandma, otherwise known as our beloved, Bubbe, always hosted the holiday dinners with adults at one table and us kids at another. Even though, I never made it to to the big table while she was alive, her beautiful table settings are something that I will never forget. In fact, Grandma is the reason that I make such a big deal out of family dinners. Because of her, I always make sure that my table is absolutely flawless. I fell like every occasion is a new opportunity to make my table as beautiful as hers.
My family does not judge your success by your career or how much money you make, but by how well you can make a brisket. That folks, is what it all boils down to. Really, it is true. Every single brisket is judged against Grandma’s. The pinnacle of success for me came when I had almost my entire family over and my brisket was absolute perfection. I could not keep my uncles and brother away from the brisket long enough to serve it formally. They kept stealing pieces and saying, “Kid, you’d make Ada proud!”
For more delicious gluten free recipes, please visit our recipe page.
Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.
Prep Time | 15 minutes |
Cook Time | 8 hours |
Servings |
people
|
- 8 lbs brisket first or flat cut is best
- 1/2 cup onion soup mix gluten free or see our recipe below
- 4 cups beef broth gluten free
- 1 cup red wine (optional)
- 2 yellow onion large, peeled and quartered
- 3 tbsp salt
- 5 lbs potatoes small baby reds, washed and quartered
- 2 lbs carrots
Ingredients
|
|
- Cover both sides of the brisket with the onion soup mix, rub it into the meat as evenly as possible
- Place the brisket in a crock pot with the fat side up
- Add the beef broth, wine, onions and salt Make sure that you have enough liquid to submerge the entire brisket
- Cook brisket for 5 hours on the low setting. Place the cut up potatoes and baby carrots all around the brisket and cook for another 3 hours on low.
- Remove brisket from crockpot and cover with foil, let the brisket rest for 10-15 minutes. Remove foil and scrape or trim the layer of fat from the brisket
- Carve the brisket against the grain for more tender slices
- Garnish serving platter with vegetables and pour some juice over the brisket
- If you want to make an au jus, use can use a fat separating cup to collet the au jus. Heat in a sauce pan and salt if desired. Serve in a gravy boat