Paleo Beef Brisket with Onions and Tomatoes

beef brisket on plate with stewed tomatoes and onions

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Paleo Beef Brisket with Onions and Tomatoes

Looking for a hearty paleo meal? Try our delicious beef brisket recipe made with wholesome, natural ingredients. Perfect for your next gathering or weeknight dinner.

Course Main Course

Cuisine American

Keyword Beef Brisket, Keto Beef, Keto Brisket, paleo beef, Paleo Brisket

Prep Time 30

Cook Time 2 30

Total Time 2 29

Servings

Calories 523kcal

Cost $30

Equipment

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.

Nutrition