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)
6
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 coconut oil or avocado oil
1 TBSP unrefined sea salt *
1 PLAIN brisket, 3 pounds (NOT corned beef brisket)
1 cup sliced onions
1/2 cup organic apple cider vinegar
1/3 cup bone broth
1/3 cup unsulphured organic molasses
2 tsp dried thyme
2 tsp garlic powder
2 bay leaves
3 cups 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.
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