Brisket

Fat
Protein
Carbs
How many batches would you like to prepare?

Prepares {{ multiplier * 15 }} servings!

Recipe Ingredients

7
lb Brisket, first cut
1
--- Head of Garlic, peeled
2
c Beef Stock, unsalted
3
tbsp Olive Oil
3
--- Onions, sliced
1
c Sugar Free Ketchup
1
c Harissa, or chili sauce
1
c Granulated Erythritol
.75
c Black Strap Molasses
1
tbsp Sea Salt
1
tsp Pepper
1
tsp Onion Powder
1
tsp Garlic Powder
1
tsp Dried Oregano
1
tsp Paprika
1
tsp Cayenne
1
tsp Dried Thyme
recipe-image
Shelby Goldman
author-image
Preparation Time: 60 min
Cooking Time: 180 min
Servings Made: 15 Servings

Recipe Instructions

Set the broiler to high.

Using a paring knife, make slits all over the brisket and stuff with the cloves of garlic.

Using a large casserole dish, place the meat in the oven for about 10 minutes, using the middle rack.

Flip the meat over and cook for another 10 minutes.

Reduce the oven temperature to 350 degrees F. Add enough beef stock to the pan to come up 1 inch of the sides, cover with foil, and bake 1 hour.

While the brisket is cooking, heat the oil in a large skillet over medium high heat. Cook the onions for about 20 minutes, stirring occasionally, until all liquid is gone and onions are translucent; set aside.

In a small bowl, mix together the erythritol and molasses to make brown sugar. Then add the remaining ingredients and stir to combine; set aside.

After 1 hour, remove the baking dish from the oven and arrange most of the onions on top of the brisket and the rest around it.

Pour the ketchup mixture over and around the brisket.

Cover and continue to cook the meat until it is very tender but not falling apart, about more hours. If you have a convection oven, it may take less time.

Remove the brisket to a carving board and slice. If you feel it is too soft to slice, use two forks to shred the beef.

Return the beef to the pan and wait until cooled. Cover with foil and place in fridge overnight.

Reheat in the oven the next night along with the juices.

Serve and enjoy!

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

More Recipes

keto-recipe-archive-image
Protein
3.1g
Fat
13.3g
Carbs
4g
Brownie Skillet with Peanut Butter Drizzle
keto-recipe-archive-image
Protein
47g
Fat
38g
Carbs
3g
Chicken Cordon Bleu
keto-recipe-archive-image
Protein
19g
Fat
27g
Carbs
11g
Chocolate Coconut Keto Pancakes
keto-recipe-archive-image
Protein
9g
Fat
14g
Carbs
3g
Fat Head Rosemary Foccacia Flatbread