The Perfect Low-Carb/Keto Brisket

I love brisket. It’s such a fatty cut of meat and tastes so delicious and tender if cooked correctly. Even in my pre-keto life, I would love seeing brisket on the table at family gatherings. In my new keto life, seeing brisket is even more mouth-watering because of how fatty and satisfying it is. The fattier the brisket, the better the fat to protein ratio, and the better it is for keto. See below for recipe.

One day, on my search to find a good keto brisket recipe, I couldn’t help but notice every recipe called for sugar. So, I took matters into my own hands and made my own brisket recipe. I made it this past weekend for a dinner party we were hosting, and it was SO GOOD! Here it is:​​

To start, you want to buy a nice fresh cut of brisket from your local grocery store or butcher. Of course, grass fed beef is the best choice, but that can get expensive. So as long as its fresh, it will taste delicious. Don’t forget to salt it. This can be done in advance or right before you start cooking.

I prefer to do things on the stove if I can, because I find its easier to keep an eye on it. I often forget when I do things in the oven and I overcook things. Brisket can be done in the oven, in a dutch oven with a lid, but I found it best on the stove top. I take a pot large enough, add avocado oil, and brown the brisket on both sides.

Then I add in water, and my garlic cloves. While that is brewing a little, I like to make my spice medley. I specifically prefer to mix the spices up in a small bowl, rather than putting it on the meat one at a time because I find it really brings out the flavours better. I just poured the mixed spices evenly on top of the brisket, while in the pot, and rubbed it in with a spoon.

Next, is the “secret”. I don’t know how many of you cook with salsa, but it’s a total game changer, and I can thank my mother-in-law for the idea! I like to use PC salsa, because it has 1g of carbs for every tbsp, and since i don’t use much of it, its perfect. The flavour is amazing without many added carbs. I pour the salsa on top of the brisket (over the spices we just rubbed in), cover with a lid and cook.

 Once the  4 hours is up, I remove the lid, transfer to a plate and serve. IT TASTES AMAZING. It’s tender and flavourful and is perfect for a dinner party. Using leftovers is fantastic for any meal, and paired with eggs for breakfast is perfection.

Ingredients:

Directions:

Nutrition Facts (Serves 14):

Per serving:

Calories 230

Fat 17g

Carbohydrates 1g (total, but no fibre so net is 1g as well)

Protein 17.3g