Melt in Your Mouth Brisket

Posted on Posted in Dinners, Recipes, RESTART

I don’t often post recipes because I’m terrible at following them and I usually don’t remember the portions of the ingredients that I use.

 

Cooking at our house is something we just do and don’t make a big fuss out of it. I usually check new recipes out to get an idea of different flavor combinations and then wing it on my own. That’s the beauty of cooking, once you have some basic skills down – chopping, trimming, sauteeing, baking, Instant-potting – you can  make a home cooked meal with a protein and two vegetables in as little as 30 minutes.

 

That said, this recipe is just too good not to share. We’ve made it for a few friends and every time we get asked for the recipe. And when I say “we’ve made it” I really mean my husband. I take zero credit for this recipe, he is the mastermind behind it! I hope you all enjoy it!

 

Melt in Your Mouth Brisket
 
Prep time
Cook time
Total time
 
This recipe is a staple in our house and my husband takes all the credit - rightfully so! Brisket is a cheap cut of meat, which is especially important when you're on a budget but you want to buy high quality grass fed meat. It's seriously so friggin good, I can't even describe it...give it a whirl!
Author:
Recipe type: Beef
Cuisine: American
Serves: 6-10
Ingredients
  • 4 -6 lb grass-fed brisket
  • 2.5 TBS rub of choice (our blend consists of salt, black pepper, parsley, garlic powder, onion powder, paprika, chili powder, coconut sugar, and ginger)
  • 1-1⅕ cup bone broth
Instructions
  1. Pre-heat oven to 350 to start.
  2. Trim excess fat off the brisket. It will always come with a fatty side that will get tough if not trimmed. Don't stress about trimming all of the fat, but get the majority of it off. This will help keep the cut tender and not chewy.
  3. Rub the brisket evenly on both sides and edges with your hands. Massaging the brisket with the rub ensures deliciousness.
  4. Put the brisket in the oven, uncovered for 1 hour.
  5. Take the brisket out, add bone broth, cover with foil, lower temp to 300 and place back in oven for 3-4 hours or until easily pulls apart with a fork.
  6. Voila! Brisket with a tasty sauce.

Here’s the out takes:

Brisket is from a local farm, Necessity Farms and Dairy in Telford, PA
Trim the excess fat but do not go crazy making it perfect.
Make sure the rub is evenly distributed over the entire brisket. Your hands will get dirty. That is OK.
After one hour uncovered in the oven, the brisket has a nice brown on the outside. No need to flip it over.
Add the bone broth. Click the picture for one of my favorite brands. Homemade is always best though.
After covering in the oven for 3-4 hours, the sauce has thickened a bit and the brisket just melts in your mouth. I always keep the sauce and drizzle some on top!
We served the brisket with sauteed chard from the garden. Chop and saute on medium heat with melted coconut oil or butter. Nom nom nom.

This would be a perfect RESTART® meal!

That’s all for now from my kitchen to yours.

 

xxxooo,

Carolyn

 

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