BBQ Braised Brisket

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I love a good braise, and this recipe for BBQ Braised Brisket sure makes me happy! This is a fool-proof, simple, and flavorful way to transform a sometimes tricky cut of meat into a delicious meal with an amazing sauce. In our house we like to enjoy it over a bed of mashed cauliflower, parsnips, turnips, or a combination of the three!

A note for Instant Pot users – yes, you can make this one in the Instant Pot by halving the bone broth and orange juice and cooking on high pressure for 70 minutes, but this method doesn’t save much time (when coming up to pressure and depressurizing is factored in). It also doesn’t taste as flavorful as the oven-braised version. I’m a big fan of using the Instant Pot when it saves me time and creates good flavor, but this is just one of those recipes where braising really does work out best!

5.0 from 1 reviews
BBQ Braised Brisket
  1. Preheat the oven to 350 degrees F. Trim any excess fat from the brisket, and rub all sides with the sea salt. Set aside.
  2. Place the cooking fat in a heavy-bottomed, lidded, oven-proof pot (like a Dutch Oven) on medium heat on the stove. When the fat has melted and the pan is hot, add the onions, and cook, stirring, for about 7 minutes, or until just beginning to brown. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds before turning off the heat.
  3. Add the broth, juice, vinegar, molasses, oregano, and garlic powder to the pot and stir. Nestle the brisket into the liquid, making sure it comes up about ½-2/3 the meat.
  4. Cover with a tight-fitting lid and place in the oven to cook for 2 hours, or when tender when pierced with a fork. Allow to cool for 10-15 minutes.
  5. Remove the brisket and set aside. Pour the remaining cooled mixture into a blender with the anchovy and blend into a thick sauce.
  6. Serve the sliced brisket generously slathered with sauce and garnished with parsley, if desired.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Barbara Flowers says

    What could I use instead of the orange juice? I have an allergy to oranges.
    Thank you

    • Mickey Trescott says

      Hi Barbara! A fun twist on this recipe could be pomegranate juice? I haven’t tried it, but I have made braises with it in the past and it makes a nice braising liquid. Let me know how it goes if you try it!

  • Olivia says

    I thought grass-fed beef’s fat is okay to consume. Why do you trim off excess fat from the brisket in this recipe, Mickey?

    • Mickey Trescott says

      Hi Olivia! You are right, beef fat is fine, but I don’t like the brisket to be swimming in more fat than can be consumed with the recipe, so I like to give it a little trim.

  • Liz Choi says

    Thanks so much for this recipe. I’m doing it now in instant pot, only because I’m in extremely hot AZ and don’t want the oven on. Is the applesauce supposed to be added to the brisket or after in the blender?

    • Mickey Trescott says

      Hi Liz! It gets added to the pot with the juice and spices!

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