Oh how I wish I remembered to snap a picture of the brisket the first night I served it, sigh … This week my family celebrated the New Year and I hosted 20 people for dinner. Friends always ask, “How do you do that and keep paleo?” Now that I have been cooking a while, I can pretty much convert any non-paleo recipe. I really can’t imagine cooking any other way. So, I started with the template of my mother’s delicious brisket recipe that calls for beef broth, ketchup, worchestershire sauce, onions and potatoes. Instead of making a separate batch of ketchup and a worchestershire sauce, I just kind of took the ingredients for both condiments and mixed them together. There are more ingredients in this than my usual recipes, but that is why this is recipe for holidays and special occasions! This was a big brisket, with plenty of gravy, so you can definitely cut the recipe in half! My recommendation is that if you need 4 lbs. or less of brisket, you can have one slab of meet. If you need more than 4 lbs., then get two slabs so that it cooks evenly throughout. Also, if you are making brisket for a special meal, make sure to order it in advance to ensure you get the size/quantity that you want.
Tangy Beef Brisket
Prep Time: 20 minutes
Cook Time: 3 – 4 hours
Servings: 1/3 – 1/2 lb. per person (based on uncooked meat)
- 7 lbs. beef brisket, not too fatty
- three 14 ounce cans of low sodium or sodium free beef broth (READ the INGREDIENTS), plus one can of warm water
- two 6 ounce cans of tomato paste
- one 14 ounce can of tomato saue
- 1 tbsp. minced ginger
- 2 tbsp. garlic infused olive oil OR 2 tbsp. minced garlic
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 1/4 tsp. cloves
- 1 tsp. allspice
- 2 tsp. nutmeg
- 1 tbsp. molasses
- 2 tbsp. chili powder
- 3 tbsp. maple syrup
- 1 bunch scallions (about 8 to 10 stems), diced
- 2 tsp. salt
- generous dash of black pepper
- 8 medium sized parsnips, peeled and cubed into 1 inch pieces
- Pre-heat oven to 350 degrees.
- In a large bowl, combine all of the ingredients except the brisket, parsnips, broth/water and scallions.
- You will wind up with a smooth paste. Taste a dash to make sure the spices are to your liking and adjust if needed.
- Take out a large roasting pan and place the brisket on the bottom of the pan.
- Smear the paste all over the brisket, coating it thickly.
- Sprinkle the diced scallions over the brisket.
- Spread the parsnips on the outer edge of the roasting pan, outside the brisket.
- Pour the beef broth and water over the brisket. The brisket should by fully covered with liquid. If it isn’t, add a little more broth or water.
- Place brisket in the oven and cook for 90 minutes.
- Flip the brisket over (do this outside of your oven so it doesn’t splash all over the place).
- Cook for at least an additional 90 minutes, until the brisket is fork tender.
- Remove brisket from oven to cool. After about 30 minutes, place brisket on wooden cutting board to finish cooling.
- Brisket should be sliced against the grain, once it reaches room temperature.
- To reheat and serve, spoon gravy and sliced brisket into a dutch oven over medium heat.
- Place excess gravy in a gravy boat and warm and serve the parsnips separately.
Leftover brisket is fantastic on challah, just sayin’. I would never do that, but maybe someone in your family might!