Description
This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices!
Ingredients
Scale
- 1 tablespoon (15 mil) avocado oil
- 1 teaspoon salt
- Freshly ground black pepper (Note from Jaime: Omit for AIP)
- 1 brisket, grass-fed if possible (around 4 pounds [1.8 kg])
- 1 large onion, sliced thin
- 6 large carrots, chopped
- 5 cloves garlic, minced
- 32 ounces (945 ml) beef broth
Instructions
- Heat a large stockpot over medium-high heat and add the avocado oil.
- Rub the salt and pepper (if using) into the brisket and place in the pot. Cook for about 7 minutes on each side.
- Add the onions, carrots, garlic, and broth to the pot. Bring to a low simmer and cover. Cook for 4 hours or until tender. Remove the brisket and allow to rest for 10 minutes.
- Slice and serve with the cooked veggies.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Entree
- Cuisine: Jewish