This is a long standing favorite at our house; it’s a real crowd pleaser if you’re having company or great for a busy day since it slowly cooks in the oven lending a mouth watering aroma of what’s to come as you go about your many tasks.
The original credit and inspiration must go to Weber’s Big Book of Grilling. It can be made on the grill but I have always used the oven as it cooks in a covered pan either way. I have made a few modifications to suit my tastes and preferences; it is just too good not to share.
Start with a nice big 5-6# grass fed beef brisket. Press the rub onto all sides, wrap in plastic wrap and refrigerate for 2-4 hours.
Sear it on all sides in a cast iron skillet.
Place the seared brisket in your roasting pan and pour the sauce over it.
Cook at 300 degrees for 5 to 6 hours or until tender.
Allow to set for about 10-15 and then slice across the grain. Serve with extra sauce & enjoy!
Recipe & Ingredients
1 grass fed beef brisket, 5-6 pounds
1-2 tbs tallow, lard or coconut oil
For the rub
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon cayenne
For the sauce
2 tablespoons grass fed raw butter or coconut oil
1 sweet onion, chopped
1 tablespoon garlic, chopped
1 teaspoon caraway seeds
1 cup organic ketchup (no crap added)
1 cup beef broth
2 cups gluten free beer*
3 tablespoons balsamic vinegar
*back in the non GF days I used Guinness Extra Stout
To make the rub place all ingredients in a small bowl and combine well. Press the rub onto the brisket, wrap in plastic wrap and refrigerate for 2 to 4 hours.
Allow the brisket to stand at room temperature for one hour before cooking. Heat the tallow, lard or coconut oil over medium heat in a cast iron skillet or dutch oven. Brown the brisket on all sides and transfer to your roasting pan.
To make the sauce melt the butter or coconut oil in a saucepan or medium heat; add the onion, garlic and caraway seeds and cook 5-6 minutes stirring often and reducing the heat slightly if necessary. Add the broth and ketchup and bring to a simmer. Add the beer and vinegar and return to a simmer then pour the liquid over the brisket. Cover the roaster and place in a 300 degree oven and cook 5 -6 hours or until tender.
Remove the brisket from the pan and allow to set for 10-15 minutes before slicing across the grain. Serve the meat with extra sauce on the side.
Enjoy and check out more primal eats at my blog — Paula Lean the Primal Queen!
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
SUBSCRIBE TO OUR NEWSLETTER
Never miss out on an epic blog post or podcast, drop your email below and we’ll stay in-touch.