Brisket with Cajun Brown Gravy

This slow-cooked brisket with Cajun brown gravy came out absolutely fantastic.Sure, it’s tender and juicy, but it’s the flavor… perfectly meaty with the sweetness from the onions and peppers and a kick from jalapeno. And there’s plenty of Cajun-flavored gravy for sopping, so bring some bread to the party. This is comfort food at its best.

Brisket with Cajun Brown Gravy

I really, really liked this brisket over Texas toast, topped with crispy onion rings. The crunch of the rings contrasted well with the tender beef, while the bread got all gravied up and, man, it was good. You could also use French fried onions or nice and crispy French fries.

Brisket with Cajun Brown Gravy
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Brisket with Cajun Brown Gravy

This slow-cooked brisket with Cajun brown gravy came out absolutely fantastic. Sure, it’s tender and juicy, but it’s the flavor… perfectly meaty with the sweetness from the onions and peppers and a kick from jalapeno.
Course Main
Cuisine Cajun
Keyword brisket, gravy
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 10
Calories 550kcal

Ingredients

  • 6 pound beef brisket trimmed, cut into 2-3 pieces
  • 1/4 cup vegetable oil + 3 tablespoons, plus more if needed
  • 1 cup all-purpose flour
  • 2 1/2 quarts beef broth
  • 2 large white onions chopped
  • 5 cloves garlic minced
  • 1 green bell pepper chopped
  • 2 jalapenos seeded, chopped
  • 1 tablespoon Cajun seasoning
  • 2 bay leaves
  • rice white bread, onion rings.. whatever you like for serving and sopping

Instructions

  • Brown the brisket on all sides in a Dutch oven. Remove.
  • Heat 1/4 cup oil in Dutch over medium heat.
  • Gradually whisk in the flour. Keep whisking until smooth, adding more oil if needed.
  • Cook roux 15-20 minutes or until dark brown, stirring constantly with wooden spoon. Do not burn.
  • Meanwhile, warm the beef broth.
  • Slowly (WARNING: Be very careful! The roux will be very hot and the broth will boil when added. Keep your hands and face away from over the pot) pour the broth into the roux while whisking vigorously to break up any clumps.
  • Bring to boil, reduce to medium low and simmer 20 minutes, skimming away any foam or fat.
  • Scrape bottom to loosen any settled roux.
  • Pour into slow cooker. Set heat on low.
  • Heat 3 additional tablespoons of oil in the Dutch oven over medium-high.
  • Add the onion. Saute 15 minutes.
  • Deglaze with 1-2 tablespoons of water if bottom of pot becomes too brown.
  • Add garlic, bell pepper, jalapenos, and Cajun seasoning. Saute 3 minutes. Pour into slow cooker with broth mix.
  • Add bay leaves, cover and simmer on low for 4-5 hours or until meat starts to fall apart
  • Remove meat to a cutting board and chop as desired. Return to cooker and keep warm until ready to serve.

Nutrition

Calories: 550kcal | Carbohydrates: 14g | Protein: 61g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 169mg | Sodium: 1098mg | Potassium: 1133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 7mg

Nutritional values are approximate.

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