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:
Equipment
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…
Serving Suggestions
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.
💗,
Wendi
Tender & Tangy Brisket (AIP/Paleo)
Course: Holiday, MainCuisine: AIP, PaleoDifficulty: Easy6
servings10
minutes4
hoursThis slow-cooked Tender & Tangy Brisket (AIP/Paleo) is easy to make, and perfect for holiday celebrations. It makes great leftovers, too!
Ingredients
2 TBSP 2 coconut oil or avocado oil
1 TBSP 1 unrefined sea salt *
1 1 PLAIN brisket, 3 pounds (NOT corned beef brisket)
1 cup 1 sliced onions
1/2 cup 1/2 organic apple cider vinegar
1/3 cup 1/3 bone broth
1/3 cup 1/3 unsulphured organic molasses
2 tsp 2 dried thyme
2 tsp 2 garlic powder
2 2 bay leaves
3 cups 3 roughly chopped carrots and parsnips (optional)
Directions
- Preheat oven to 325º F. Salt meat on both sides, 1/2 TBSP per side.
- In a large skillet, heat oil to medium high. Brown the meat on both sides. Remove to a 10X15 baking dish, fat side up. Set aside.
- Sauté onions in the remaining oil until they begin to brown. Add vinegar to the pan. Sauté for 30 seconds. Turn heat down to medium low. Add broth, molasses, thyme, garlic powder, and bay leaves. Stir to combine, and heat through. Pour the mixture over the brisket.
- Cover the brisket pan tightly with foil. Bake for 4 hours, or until meat is fork tender. (NOTE: If using vegetables, add them to the pan at the 3-hour mark, and replace foil.)
- When the roast is done, remove the bay leaves. You can also scrape the layer of fat off the top, if desired. To serve, shred, or cut the brisket, and spoon the juices from the pan over all. (Do not skip this step. So much flavor is here!). Arrange vegetables (if using) around the edge of the platter.
Notes
- I know this sounds like a lot of salt – and it is. It’s to accommodate a 3-lb. roast. However, if you use the salt I’ve linked here, you might want to use a bit less, since unrefined sea salt is somehow saltier than regular sea salt.
We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
){kind=link}
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! 🙂