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Best. Brisket. Ever.

April 5, 2014 by predominantlypaleo 50 Comments

 

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!


Ingredients:

  • 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!
  11. 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!

 

best.brisket.ever.
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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, yeast free

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Comments

  1. Jen H says

    April 25, 2014 at 4:11 am

    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.

    Reply
    • predominantlypaleo says

      April 25, 2014 at 5:18 pm

      Woot! We will be making this again this weekend too. Just cuz….

      Reply
  2. Andi | Greenbasket.me says

    April 30, 2014 at 1:53 am

    I made this today in the crockpot. It was absolutely delicious. Great recipe!!

    Reply
    • predominantlypaleo says

      April 30, 2014 at 2:52 am

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

      Reply
  3. Jen H says

    May 8, 2014 at 5:06 pm

    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.

    Reply
    • predominantlypaleo says

      May 8, 2014 at 6:23 pm

      Jenny from the block, you are the definition of loyal!

      Reply
  4. Arik says

    August 13, 2014 at 3:19 pm

    I was wondering… can you do this in the crockpot instead and not much liquid added?

    Reply
    • predominantlypaleo says

      August 13, 2014 at 7:03 pm

      I have not yet made it in the crockpot but I imagine you certainly could! I’d still want some broth in there to prevent it from drying out.

      Reply
  5. Kelsey says

    August 29, 2014 at 11:16 pm

    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!

    Reply
    • predominantlypaleo says

      August 29, 2014 at 11:50 pm

      I think I just had the lid partially “cracked” so I didn’t lose too much of the broth! I have not made it with chicken stock, but I am sure it would be delish!

      Reply
  6. CM says

    September 25, 2014 at 2:30 pm

    For those making the brisket in the crockpot–for how long are you cooking it? On high or low? Thanks!

    Reply
    • predominantlypaleo says

      September 25, 2014 at 2:37 pm

      I’d do high for 4-6 hours. Or low for 7-8 hours if you have a 4 pound brisket. You’d want to check it towards the end!

      Reply
  7. Andrea says

    September 11, 2015 at 3:43 pm

    So sad that I’ve called every single store around here and none have grass-fed brisket in stock. Hoping for luck tomorrow at the farmer’s market. Made the apple kugel for Rosh Hashanah yesterday with my two girls. I had to try a tiny taste — delicious! Can’t wait to make this one too.

    Reply
  8. Stacy says

    October 30, 2015 at 12:22 pm

    Soooooo good!!!! We loved it! Thank u!

    Reply
    • predominantlypaleo says

      October 30, 2015 at 3:28 pm

      Yay!!!

      Reply
  9. Stacy says

    December 19, 2015 at 4:11 am

    If my brisket is 6 lb should I simmer it for 6 hours? I don’t want to overlook it! Last time I made this it was perfect ( my brisket was 4 lbs). The one I have this time is HUGE!

    Reply
  10. Ira Kravitz says

    September 12, 2016 at 2:59 am

    Wondering.. it came out great but needed salt for sure. How come the seasoning doesn’t call for salt?

    Reply
    • predominantlypaleo says

      September 13, 2016 at 11:30 pm

      Most people salt to taste since it’s a personal preference.

      Reply
  11. Tan says

    January 6, 2017 at 11:48 pm

    Looks fab I’m going to try this today as I’ve just recently got an Instant Pot. For making this is the Instant Pot when you say to brown the meat as per directions above are you meaning to cook the onions an saute in the IP and then add brisket on top to brown or do you still have to brown the brisket on a stockpot on the stove? When you made it in the IP did it come out similar to on the stove? Hope to hear back soon:) Many thanks!

    Reply
    • predominantlypaleo says

      January 7, 2017 at 1:37 am

      You can brown it in the Instant Pot on the saute function with the onions!

      Reply
  12. Anita says

    January 21, 2017 at 8:17 pm

    Before cooking, do you trim the fat off the brisket? There seem to be differing opinions on that one…

    Reply
    • predominantlypaleo says

      January 22, 2017 at 10:11 pm

      I do not trim the fat unless it seems to be excessive.

      Reply
  13. Steve S says

    March 17, 2017 at 2:56 am

    I cooked a 4 lb rubbed brisket (first time) in my Instant Pot on high for 60 minutes with some blanched onions and beef broth, did a quick release and cooked some veggies on top of the meat for 10 minutes on high followed by another quick release and the meal was great and the veggies were perfect but the center of the brisket was tough. Did it need more cooking time or should I cut the meat into maybe two or three pieces? It was seared on the simmer setting before cooking. Thx!

    Reply
    • predominantlypaleo says

      March 17, 2017 at 8:31 pm

      You could definitely cut the meat into smaller pieces!

      Reply
    • Anita says

      April 3, 2017 at 2:48 am

      3 Adencliffe Street

      Reply
  14. Shelly says

    April 11, 2017 at 12:04 am

    How do the carrots taste after cooking for 50 minutes? wonder if these should be cooked seperately? I’m using an Instant Pot. Thanks!

    Reply
    • predominantlypaleo says

      April 24, 2017 at 11:58 pm

      They still taste great to me!

      Reply
  15. Marcie says

    April 13, 2017 at 2:14 pm

    Is this equally good when made in the Instant Pot? Not enough time for a 4 hour session. Please advise, and thanks so much!

    Reply
    • Marcie says

      April 13, 2017 at 2:16 pm

      Also, it’s difficult to get the meat seared in the Instant Pot, because of the smaller surface area of the IP. Is it OK if it doesn’t get as seared as it would be in a stockpot? Thanks in advance, very much!

      Reply
    • predominantlypaleo says

      April 24, 2017 at 11:58 pm

      I think it’s great either way!

      Reply
  16. Tracy says

    April 15, 2017 at 2:03 am

    Just cooked brisket in instant pot – 5lbs of meat – cut in 2 pieces – used 32oz of broth – cooked for 50 mins – did natural release – came out very tough – is it under or over cooked?

    Reply
    • predominantlypaleo says

      April 24, 2017 at 11:59 pm

      Hard to say, could be undercooked but sometimes I have meat cuts that are tougher no matter what.

      Reply
  17. Christine says

    July 15, 2017 at 9:49 pm

    Did mine in the instant pot as well. Brisket was 3.65 lbs. and cut in half to fit. The cooking time needs to be longer because like other that used the IP, the center is still tough.

    Reply
    • predominantlypaleo says

      July 17, 2017 at 1:26 pm

      You can increase/decrease time as needed.

      Reply
  18. Jeannette says

    September 30, 2017 at 5:57 pm

    Can I make this in the oven in my Dutch oven instead of on the stove top?

    Reply
  19. Tami Kramer says

    May 16, 2020 at 1:56 pm

    Tried this recipe last night in instant pot and was so excited for it! But it came out very tough. 14 minutes seemed like a long time to sear it though….perhaps IP is not the best? Flavor was good and my kids still ate it. I consider that a win 🙂

    3.0 rating

    Reply
    • predominantlypaleo says

      May 16, 2020 at 5:30 pm

      I have found some briskets are extra tough and need extra pressure cooking time.

      Reply
  20. Alene says

    August 13, 2020 at 7:44 pm

    It’s almost Rosh Rosh Hashanah, a weird one with no friends and family. I used to have a brisket recipe that was very similar to this one. I think I’ll try yours for the holiday. It’s just the 2 of us now, and leftover brisket is the best! And I think it improves overnight in the refrigerator. An early shana tovah and thank you!

    Reply
    • predominantlypaleo says

      August 27, 2020 at 11:40 pm

      I hope you enjoy it Alene!!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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