DUTCH OVEN BRISKET recipe (paleo, dairy free, gluten free)
If you are looking for a super simple, melt in your mouth, batch cooked, nutrient dense meal that will satisfy your whole family, then this is it!!
I make this and pork shoulder SO often as it gives us so many meals and its rich in nutrients like zinc, glycine, B vitamins, and iron, all of which are key for optimal fertility and hormone health.
Author: Olivia Moeller
- prep time: 10 mins
- cook time: 4-5 hours
Ingredients:
- 3 lbs of brisket
- 1 tbsp of olive oil, avocado oil or ghee
- 1 onion, roughly chopped
- 2 tsp of Garlic powder
- 2 tsp of Paprika powder
- 2 tsp of Cumin powder
- 2 tsp of Salt
- Pepper
- 1.5 cups of bone broth
- 1/4 cup of apple cider vinegar
- 1/2 cup of BBQ sauce
Instructions:
Preheat the oven to 300 and lower the rack to the bottom level.
Rub the spice mixture all over the brisket and let it sit out in room temperature for about 30 minutes if possible.
Add oil/ghee to Dutch Oven and heat up. Once the oil is hot, add the brisket and sear it on each side for about 3 minutes. No need to sear the sides, just the top and bottom.
Once seared, remove brisket from dutch oven and put it aside on a plate. Add in the chopped onion and cook until translucent, about 5 minutes.
Add the broth to the dutch oven and scrape up any brown bits. Add the brisket back in. Pour the apple cider vinegar and bbq sauce all over the brisket.
Cover the dutch oven and put it in the oven. Cook for 4 hours. I like checking it at the 3 or 3.5 hour mark to see how its doing. You know its done when it easily pulls apart. If you have a larger piece of brisket, it may take more time. If it doesn't pull apart, leave it in for another 30 minutes and check it again.
Add to tacos or serve over rice. Pair with my coleslaw recipe.
