A moist slice of brisket with a perfect smoke ring is the mark of a grill master, but lets face it we don't all have 12+ hours to smoke a brisket low and slow. The following recipe is great when you want that smoky deliciousness, but only have a few hours.
Ingredients
- 2-3# Grass-fed Brisket
- 8oz Slice Mushrooms (Cremini, Oyster, Button)
- 1 Medium Yellow Onion Sliced Thin
- 16oz Grass-fed beef bone broth
- 4 Green Onions (Substitute 2 Spring Onion or Ramps) - Slice the green tops about half way down and split the white part of the onion.
- 6-8 Tbsp "The Spice Guy" Buffalo Black Gold Spice Mix (or use your favorite smoky spice blend. Hint: the smokier the better)
- 4 Tbsp high heat oil (grape seed, lard, tallow, etc)
- Salt and Pepper (optional to taste)
Directions
- Preheat oven to 350
- Pat Brisket Dry and liberally coat with spice blend
- Heat 3 Tbsp oil over high heat until near smoking point in heavy cast iron dutch oven or wide oven safe pot that will fit the entire brisket
- Sear brisket over high heat for 2-3 minutes per side to create crust (bark)
- Remove Brisket once seared on all sides and set aside
- Add remaining 1Tbsp oil to dutch over or pot
- Saute sliced yellow onion 3 minutes over med-high heat
- Turn heat back to high and pour in beef broth over onions and scrape bottom of pan with wood spoon to deglaze pan
- Add mushrooms
- Set seared brisket on top of mushrooms
- Add the split green onions and about half the chopped green onion tops
- Put lid on Dutch over or large oven safe pot and bake in oven for 2 hours (check every 30 minutes to make sure broth doesn't reduce too much, add a little water if its reducing down to fast)
- After 2 hours remove the brisket and rest for 10-15 min before slicing
- The beef broth should have reduced down into a thicker sauce (if sauce hasn't thickened enough after 2 hours you can further reduce by removing the brisket and cover an placing dutch oven back on stove top over medium high heat until it reduces down to desired thickness)
- Slice brisket against the grain and serve with sauce and sliced green onion tops for garnish
- Pairs well with roasted potatoes or served as a sandwich.
