Made some beef brisket using my 12" cast iron deep fryer!

4 lb. beef brisket
Salt & ground black pepper
3 large potatoes roughly sliced
Extra-virgin olive oil
3 cups of TJ's organic beef broth

- Preheated the oven to 430° degrees & seasoned brisket with salt, pepper, and garlic powder on both sides. Seared both sides of the brisket and set a side.
- Using the same fryer, placed potatoes, onions, garlic, bay leaves and cooked with light oil and season with salt and pepper.
- Placed brisket on top of potatoes, fat side up.
- Roasted in oven until for about 1 hour and 15 minutes.
- Reduced oven to 300°. Left potatoes in pan to stew them.
- Added broth to pan and seasoned beef again with salt and pepper and fresh thyme (if you have it).
- Covered pan tightly. Returned to oven and continued cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes.
- Let rest for 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes.