Best. Brisket. Ever.
Okay, so certainly there are many amazing briskets out there, and I have tasted many. But this was outrageously tender, slice with a fork, plates licked clean kind of good. It really was. This is more your Grandma’s Brisket than it is a Texas BBQ brisket. And you can trust that I know both well with my Southern roots!
PREP TIME
10 minutes
COOK TIME
4 hours and 20 minutes
INGREDIENTS
7
Serves: 4-8
Ingredients
- 4 lb4 lb4 lb Beef Brisket, approximately (1 brisket)
- 32 oz32 oz32 oz Beef Broth
- 5 cloves5 cloves5 cloves Garlic, minced
- 111 Onion, large, sliced thin
- Ground Fresh Black Peppercorns, (omit for AIP)
- Avocado Oil
- 666 Carrots, Large
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Coat the bottom of a large stockpot with avocado oil
- Heat on medium/high
- Rub ground pepper on both sides of brisket and put into oil
- After about 7 minutes flip brisket over to brown other side
- Once both sides of brisket are nicely browned, place sliced onions in the bottom on the stockpot
- Place brisket back on top of the onions
- Pour the beef broth over the brisket and put garlic into stockpot as well as carrots
- Bring to a simmer and continue simmering for about 4 hours
- Turn down heat after 4 hours and remove brisket from pot
- Slice and serve with carrots, onions, the broth/gravy and whatever greens you wish!
- If you wish to make this in your Instant Pot , you’ll want to use the saute feature to cook the onions in a bit of oil first then you can brown both sides of your peppered brisket just as in the directions above. Finally you’ll want to pour your broth in and add your carrots, then cook on high pressure for 50 minutes. Tender delicious brisket in under an hour!
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About This Recipe
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Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 664 |
| Fat: | 24 g |
| Carbohydrates: | 8 g |
| Protein: | 102 g |
| Cholesterol: | 133 g |
| Sodium: | 598 mg |
| Fiber: | 3 g |
| Sugars: | 8 g |
| Calculated for total recipe. | |
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