Ugga-Bugga! Caveman like! Grass-fed brisket. Sometimes I go to great lengths to add flavor to my brisket, but this time I went so simple, and it still came out great!
I browned the brisket in a cast iron skillet, then while it was warm I liberally sprinkled black pepper, garlic powder, and onion powder on both sides (all ingredients all organic, all the time), and then put it in a dutch oven over a bed of celery and carrots (I was out of onions). Cooked for 3 hours at 350F degrees. No onions, no sauce, no stock, no water. And the meat still came out super tender and juicy. No, it wasn’t as good as when I make it with my apricot sauce, or other preparations, but it was still amazing! Sometimes you don’t need to go through a whole production to cook great food. It’s the simplest things that make me the happiest. :-)