Because grass-fed, grass-finished beef is so much leaner than ordinary mass-produced commercial beef in grocery stores, it tends to cook up drier and a bit tough if you don’t take special precautions to compensate for that. The 5# chunk of brisket you see in the pic above was cooked slow, surrounded by a little water and covered with foil during cooking except the last hour. It came out tender and VERY flavorful. Healthy goodness! I usually put a bit of rub on mine. This is suitable for all phases of Atkins and for Paleo-Primal diners as well. I served mine with a broccoli souffle and a tomato/cucumber salad.
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1 4-5# grass-fed beef brisket
½ tsp. coarse ground black pepper
¼ tsp. salt
¼ tsp. minced dehydrated garlic
½ tsp. onion powder
¼ tsp. dill seed
¼ tsp. dehydrated red bell pepper (optional)
DIRECTIONS: Preheat oven to 350º. Mix all the spices together and sprinkle over all surfaces of the meat. Place meat in large roasting pan, cover tightly with foil and pop into oven for 1 hour. Lower heat to 300º and remove pan from oven. Pour ½ ” water in the bottom of the pan around the meat. Recover with foil and pop back into oven and cook for 4-5 more hours. Check once more after about 2 hours, replenishing water if below 1/4″ deep. Uncover for the final hour of cooking to get a nice brown crusty surface on the meat. Meat is well done (how I prefer oven-roasted cuts like this) when it reaches an internal temperature of 140º on your meat thermometer. I may like rare steak, but I don’t like my brisket rare. :) Remove from the pan and let it sit on a cutting board for 10 minutes before cutting/slicing. Thicken the juices in the pan with your favorite thickener, deglazing any tasty brown bits stuck to the sides of the pan, seasoning as needed with salt and pepper. Serve with your favorite sides. Leftovers freeze and reheat well in foil.
NUTRITIONAL INFO: One 4 oz. serving contains:
22 g fat
50 mg sodium
0 g carbs, 0 fiber, 0 NET CARBS
32 g protein