McDavid Cast Iron Beef Brisket and Shiitake Mushroom Gravy YT

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with bouillon cubes

Using bouillon cubes can significantly lower costs while adding flavor.

Season the beef brisket on both sides with black pepper and salt.

Heat a cast iron skillet over medium-high heat until hot.

Sear the brisket in the skillet until a nice crust forms, about 4-5 minutes per side.

Remove the brisket from the skillet and set aside.

Slice celery into long pieces without dicing, for flavoring the meat and sauce.

Slice onions and carrots for mirepoix, ensuring consistent cuts for even cooking.

Add the sliced vegetables (carrots, celery, onions) to the hot skillet and sauté until softened.

Add sliced shiitake mushrooms to the skillet and cook until they release their moisture.

Place the brisket back in the skillet, centered, and cover it with the sautéed vegetables.

Put the skillet in the oven at 275°F (135°C) for about 1.5 hours.

After 1.5 hours, add dry rosemary, bay leaves, canned plum tomatoes, orange zest, and lemon zest to the skillet.

Cover and return the skillet to the oven for an additional 1.5 hours, for a total of 3 hours cooking time.

Remove the brisket from the oven and let it rest while preparing the sauce.

Strain the cooking liquid and vegetables to make the sauce, avoiding flour or cornstarch for thickening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens