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! Both ways are amazing if done correctly, but let me tell you what…I have tasted brisket that I literally had to spit out. It was sinewy and chewy and the flavor completely off.  I guess that’s what I get for trying brisket on the East Coast. For shame.

     Luckily, I was not about to let a good cut of meat go to waste.  I’ve got a hungry, carnivorous bunch living under my roof and this brisket just HAD to turn out.  I channeled my Grama Jennie’s talent and gave it a whirl. I think the secret is finding that perfect balance between cooking it long enough and yet not overdoing it. The onions and garlic infuse into the brisket and make it equally as aromatic as it is flavorful. The kids could not get enough. I think I witnessed my 7 year old son’s eyes actually roll back in his head as he took his first bite of this fork-tender gift from the heavens. And so I give you….the Best. Brisket. Ever!


  • 1 brisket, grass fed if possible (about 4 pounds)
  • 32 ounces beef broth (homemade if desired and for aip)
  • 5 cloves of garlic minced
  • 1 large onion sliced thin
  • Freshly ground black pepper (omit for aip)
  • Avocado Oil
  • 6  large carrots
  1. Coat the bottom of a large stockpot with avocado oil
  2. Heat on medium/high
  3. Rub ground pepper on both sides of brisket and put into oil
  4. After about 7 minutes flip brisket over to brown other side
  5. Once both sides of brisket are nicely browned, place sliced onions in the bottom on the stockpot
  6. Place brisket back on top of the onions
  7. Pour the beef broth over the brisket and put garlic into stockpot as well as carrots
  8. Bring to a simmer and continue simmering for about 4 hours
  9. Turn down heat after 4 hours and remove brisket from pot
  10. Slice and serve with carrots, onions, the broth/gravy and whatever greens you wish!


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  1. Jen H says

    This is a no-kidding, off-the-chart recipe for the most heavenly brisket yet. I made this recipe for Easter supper along with your Rainbow Salad and Roasted Broccoli. I fell in love. I’ll be making the brisket again this weekend because I just have to.

    • predominantlypaleo says

      Wonderful Andi! I am so glad you enjoyed it. We made it yesterday actually and not a shred of meat was left!

  2. Jen H says

    Always a winner. We have it every two weeks now since that’s when we start jonesing for it. Just tried it with dijon mustard and sea salt last night. Mmmercy.

  3. Kelsey says

    This sounds amazing! Maybe a silly question… But do you simmer with the lid all the way off, or half way off? Also, have you ever tried this with chicken stock? Thanks!


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