Savory Fried Beef Brisket with Rich Homemade Gravy
Nutritional value per serving
Calories600kcal
Carbs10gram
Fat35gram
Protein50gram
Ingredients
- Beef brisket (preferably flat cut, look for even marbling)800 g
- Salt (to taste)1 tsp
- Black pepper (freshly ground)1 tsp
- Vegetable oil (for frying, choose a neutral oil like canola or sunflower)3 tbsp
- Yellow onion (medium, finely chopped)1 piece
- Garlic cloves (minced)3 pieces
- All-purpose flour (for gravy)2 tbsp
- Beef broth (low sodium preferred)500 ml
- Worcestershire sauce (optional, adds depth to gravy)1 tbsp
- Fresh thyme (optional, for flavor)1 tsp
This recipe guides you through frying beef brisket to tender, juicy perfection and creating a rich, homemade gravy from the pan drippings. The brisket is pan-fried until beautifully browned, then simmered gently in gravy, making a hearty and flavorful dish ideal for family dinners. All ingredients used are common and affordable, with an estimated cost of $15 USD, €14 EUR, £12 GBP, or ₹1100 INR. The dish contains approximately 600 kcal per serving, with good protein and moderate fat content, suitable for a standard omnivore diet. Difficulty is medium, with total preparation and cooking time around 1 hour and 20 minutes. Food safety is emphasized by cooking beef brisket to a recommended internal temperature of 90°C (195-205°F) for tenderness, ensuring it's safe and delicious.
Preparation instructions
Prepare the beef brisket
1Pat the brisket dry with paper towels and season all sides evenly with salt and freshly ground black pepper. Dry meat browns better.
Heat the oil and fry the brisket
2Heat the vegetable oil in a large frying pan over medium-high heat until shimmering (about 2 minutes). Add the brisket and sear on each side for 4-5 minutes until a deep golden-brown crust forms. This locks in flavor.
Sauté onion and garlic
3Remove the brisket temporarily. Lower heat to medium. Add chopped onion to the pan and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Make the roux for gravy
4Sprinkle the flour evenly over the onion and garlic. Stir continuously for 1-2 minutes to cook the flour and form a roux. This thickens the gravy and removes raw flour taste.
Deglaze and simmer with broth
5Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and thyme if using. Return the brisket to the pan, reduce heat to low, cover, and let simmer gently for about 1 hour, flipping the meat halfway. Check occasionally to avoid burning and add a splash of water if too thick.
Check doneness and finish
6After 1 hour, check brisket’s tenderness with a fork; it should be fork-tender. Use a meat thermometer to ensure internal temperature reaches 90°C (195-205°F), which breaks down connective tissue, making it tender and safe. If not tender yet, cook 10-15 minutes longer.
Serve
7Remove brisket from pan and let rest for 5 minutes before slicing thinly against the grain. Stir gravy to a smooth consistency; serve over sliced brisket.
Cooking Tips
1If you prefer a quicker method, use thinner slices of brisket and reduce simmering time, but slow cooking yields more tender results.
2Use a cast iron or heavy-bottomed pan for even heat and better browning.
3Avoid crowding the pan when searing; cook brisket in batches if necessary to get a good crust.
4Leftover gravy can be refrigerated for up to 3 days or frozen for up to 3 months.
Equipment
- Large frying pan or skillet
- Tongs
- Meat thermometer
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Grocery Shopping List
- [ ] Beef brisket (800g) — approx. $10. Choose brisket with even marbling for tenderness.
- [ ] Yellow onion (1 medium) — approx. $0.50. Pick firm and fresh onions.
- [ ] Garlic cloves (3) — approx. $0.30. Choose firm, fresh bulbs without sprouts.
- [ ] Vegetable oil (3 tbsp) — approx. $0.20. Use a neutral oil for frying.
- [ ] All-purpose flour (2 tbsp) — approx. $0.05. Regular flour available in most supermarkets.
- [ ] Beef broth (500ml) — approx. $3. Opt for low sodium broth or make your own.
- [ ] Worcestershire sauce (optional, 1 tbsp) — approx. $0.20.
- [ ] Fresh thyme (optional, 1 tsp) — approx. $0.50. Fresh herbs add great flavor but can be substituted with dried.
FAQ
Can I use a slow cooker instead of frying the brisket?
Yes, you can brown the brisket in a pan then transfer it to a slow cooker with the gravy ingredients and cook on low for 6-8 hours for tender meat.
What if I don’t have a meat thermometer?
You can test doneness by checking if the meat is fork-tender and easy to pierce, but a thermometer ensures safety and perfect texture.
How do I avoid gravy lumps?
Stir the flour thoroughly into the onions and garlic to form a roux before adding broth slowly while whisking, for smooth gravy.
Can I use other cuts of beef?
Brisket is best for this recipe due to its fat and connective tissue. Other cuts like chuck roast can work but cooking times may vary.