Rhonda’s Braised Brisket
A memorable Braised Brisket that does not take all day.
Everyone has a favorite go-to recipe for special occasions. This Braised Brisket Recipe was clearly everyones favorite when visiting my Dad and Step-Mom. I have only had to make a slight adjustment to low-carb this multi-generational family fav.
Warning 1: It is one of those dishes that you’ll find really hard to eat just one serving.
Warning 2: This is NOT and everyday deal as it takes a full 5 hours in the oven to deliver its full potential fall-apart-ness.
Still not bad for a brisket as many people going for the BBQ smoker variety will be at it all-day… like 12-24 hours. Maybe this summer I will give that a go too. In the meantime, get started at around 1pm so you can eat at a normal hour.
Went for a 1.5 hour bike ride all the way to Massachusetts during the first 3 hours of oven time on this Braised Brisket so the day was not a total loss! Also, worked off that extra serving I anticipated in advance. As they say up in Mass… “wicked-smaat”
Serve this with a side of buttery magical cauliflower mash to get your macros more in line.
- 3.5 lb Beef Brisket
- 3 medium onions - sliced
- 1 large green pepper - sliced
- 1 28oz can of whole peeled San Marzano tomatoes
- 1 cup of water
- 2 tbsp garlic powder
- Salt and Pepper - fresh ground
- In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom.
- Salt, pepper and garlic powder the brisket well on all sides.
- Place the brisket fat side up in the pan.
- Cover with can of tomatoes and cup of water.
- Seal tight with aluminum foil or cover.
- Place in oven at 325 degrees for 3 hours.
- Remove from oven and let cool so brisket can be sliced - 1/2 inch slices across the grain.
- Cover again and place back in 325 degrees oven for 1.5 - 2 hours more.
- Serve with a Magical Cauliflower Mash.
- I used red and yellow peppers as that is what I had on hand. May have added a sweetness factor different than green would have. Delicious, none the less.