Paleo beef brisket is a classic dish that's perfect for any occasion. This recipe is the epitome of comfort food, combining a tender and flavorful cut of meat with aromatic vegetables and spices. It's a fantastic meal that will leave you feeling satisfied and happy. One of the best things about this recipe is that it's entirely paleo-friendly, which means it's perfect for anyone following a paleo lifestyle.
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Paleo Brisket Recipe
If you're looking to serve this recipe at a gathering, you'll want to make sure to include some paleo-friendly side dishes. Some great options include roasted or grilled sweet potatoes, cauliflower rice, or a fresh salad. It also pairs beautifully with this garlic cabbage recipe.
Another tip is to make this recipe ahead of time and freeze it. That way, you can have a quick and easy meal on hand for busy weeknights or unexpected guests. Plus, the flavors will only improve over time, making it even more delicious. Just cook it then let it cool completely before portioning it into containers. Date and label them and pop them into the freezer for later!
Ingredients
Serves: 4 Prep Time: 30 minutes Cook Time: 2 hours 30 minutes
- 2lb beef brisket
- 2 onions, sliced
- 4 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- ¼ cup apple cider vinegar
- 1 tablespoon dried parsley
- 1 (28 oz) can of diced tomatoes
- 2 cups beef stock
- Cooking fat: lard, beef tallow, or bacon grease
- Sea salt and freshly ground black pepper to taste
How to Make Beef Brisket with Onions and Tomatoes
Begin by preheating your oven to 350°F/180°C.
Heat a large oven-proof skillet or dutch oven over medium-high heat. Add cooking fat and season the meat with salt and pepper.
Brown the meat for around 4 minutes per side. Once browned, set the brisket aside.
Lower the heat to medium and add more cooking fat if needed. Cook onions and celery until browned for about 10 minutes, stirring frequently.
Add garlic, parsley, apple cider vinegar, tomatoes, and stock to the skillet and bring it to a boil.
Return the brisket to the skillet and put it in the oven, covered, for around 2 ½ hours until the meat is fork-tender.
Afterward, let the meat rest for 30 minutes before serving.
More Paleo Beef Recipes
Need more inspiration for your menu? Look no further than the list below for more tasty beef recipes that easily fit into your paleo diet needs!
- Crockpot Bolognese Sauce Recipe
- Slow Cooker Sloppy Joes Recipe
- 21 Paleo Slow-Cooker Recipes
- Cabbage Soup Recipe
- Slow Cooker Pulled-Beef Recipe
- Easy Slow Cooker Beef And Onion Stew
So, if you're a fan of hearty and comforting meals that are also healthy and paleo-friendly, this recipe is definitely worth trying. With its tender and flavorful meat, aromatic vegetables, and spices, it's sure to be a crowd-pleaser. Don't forget to try out some of our recommended paleo side dishes, and consider making this recipe ahead of time and freezing it for convenience.
📖 Recipe
Paleo Beef Brisket with Onions and Tomatoes
Equipment
- 1 Dutch oven 6 quart
- 1 Tongs
Ingredients
- 2 lb beef brisket
- 2 onions sliced
- 4 celery stalks cut into 1-inch pieces
- 4 garlic cloves minced
- ¼ cup apple cider vinegar
- 1 tablespoon dried parsley
- 28 oz diced tomatoes with juices
- 2 cups beef stock
- 3 tablespoon Cooking fat lard beef tallow or bacon grease
- Sea salt and freshly ground black pepper to taste
Instructions
- Begin by preheating your oven to 350°F/180°C.
- Heat a large oven-proof skillet or dutch oven over medium-high heat. Add cooking fat and season the meat with salt and pepper.3 tablespoon Cooking fat, Sea salt and freshly ground black pepper to taste, 2 lb beef brisket
- Brown the meat for around 4 minutes per side. Once browned, set the brisket aside.
- Lower the heat to medium and add more cooking fat if needed. Cook onions and celery until browned for about 10 minutes, stirring frequently.2 onions, 4 celery stalks
- Add garlic, parsley, apple cider vinegar, tomatoes, and stock to the skillet and bring it to a boil.4 garlic cloves, ¼ cup apple cider vinegar, 1 tablespoon dried parsley, 28 oz diced tomatoes, 2 cups beef stock
- Return the brisket to the skillet and put it in the oven, covered, for around 2 ½ hours until the meat is fork-tender.
- Afterward, let the meat rest for 30 minutes before serving.
Notes
- For additional flavor, consider injecting the brisket with a paleo-friendly marinade 30 minutes before you begin cooking.
- When cooking, keep the fat side up to allow the juices to drip down into the meat.
- Watch the heat and reduce to low if needed during the 2 ½ hour cook time.
- You can sear the meat and cook the onions, then add additional ingredients and broth, cover, and bake. If baking, you will cover and bake at 350°F for 1 hour. Reduce the heat to 275°F and continue cooking for another 1 ½ to 2 hours. Check for tenderness, and continue cooking in 30-minute increments until tender.
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