This slow-cooked Tender & Tangy Brisket (AIP/Paleo) is easy to make, and perfect for holiday celebrations. It makes great leftovers, too!
I grew up in Montana, where spring was still quite cold. Our Easter photos were hastily taken outside in the frosty grass. We smiled through chattering teeth just long enough to snap a photo, then hurried inside for the actual egg hunting around the house. (There was once a huge blizzard in May, but we try to forget that year.) For me, the fragrance of some kind of roast filling the house at any time of year is normal, especially for special occasions.
Enter brisket. Spring is a time for various celebrations, and a brisket that is both tender and tangy is just the thing to serve. This recipe gets bonus points for being the kind that looks like you slaved forever in the kitchen, but actually takes only minimal effort. If you add root vegetables to the pan, then you’ve got some side dish action going on, too, saving even more time. Like THIS:
Choose a baking dish that is juuuuuust large enough to comfortably accommodate your roast, veggies, and liquid. We want all the moisture to go right back into the meat, making it succulent and drool-worthy. I’ve not yet tried this in my pressure cooker, but when I do, I’ll post an edit…
If you are planning this for an Easter or Passover meal, here are some suggestions for side dishes:
- Maple Bacon Brussels Sprouts
- Roasted Balsamic Mushrooms
- Pomegranate Roasted Asparagus
- No-potato Galette
And what about dessert?
Happy spring! And happy celebrating, whatever it is you choose celebrate!
As ALWAYS, I’m wishing you great love, and deep healing.
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Hi Wendi! Looking forward to trying this recipe! How do I adjust the time for a 4.5 pound brisket? Thx!
Hi, Christel! Well, that is a very good question. I haven’t tried it with that big of a brisket, so I’ll have to guess at my answer. I’d probably give it another hour. That said, oven temps vary. Start checking your brisket at about the 3.5 hour mark. Keep checking until it is fork tender. Make sure to leave not much air space in your pan. If you think of it, please report back, in case someone else has your same question, ok? Thanks for writing! 🙂
Would the ingredients amounts be the same in a crockpot on low?
Hi, Susan! I don’t recommend cooking this brisket in a crockpot, based on its size and shape. I haven’t tried it in the crockpot, and since it’s an expensive cut of meat, I want to be sure I’m telling you the right thing! If you do try it, please let me (and others) know. Best of luck to you! 💕
I accidentally came home with a “flat cut brisket”! Can I still use this recipe for it?
Hi! I did a little research, and it might be ok. Does it have a layer of fat on it? If so, it’ll probably be ok, but check it for doneness early since it’s thin. If there is no layer of fat, Houston, we may have a problem. The fat layer is what will make it tender. A “flat cut” is thinner and leaner. It may end up tough. If this happened to me, I’d probably find another recipe (if no fat), or go ahead (if yes fat), but watch it carefully so it doesn’t burn. Cook it low and slow. Good luck! Lemme know how it goes! 🙂