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.
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.