Tender & Tangy Brisket
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Cook time: 
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Serves: 6 servings
  1. Preheat oven to 325 degrees F. Salt the meat on both sides, ½ tablespoon salt on each side.
  2. In a large skillet, heat oil to medium high. Brown the meat on both sides. Remove to a 15x10 baking dish, fat side up. Set aside.
  3. Sauté onions in the remaining oil until they begin to brown.
  4. Add vinegar to the pan. Sauté for 30 seconds. Turn heat down to medium low.
  5. Add broth, molasses, thyme, garlic powder and bay leaves. Stir to combine and heat through. Pour the mixture over the brisket.
  6. Cover the brisket pan tightly with foil. Bake for 4 hours, or until meat is fork tender. (Note: If using vegetables, add them to the pan at the 3-hour mark, and replace foil.)
  7. When the roast is done, remove the bay leaves. You can also scrape the layer of fat off the top, if desired.
  8. To serve, shred, or cut the brisket, and spoon the juices from the pan over all. (Do not skip this step. So much flavor is here!) Arrange root vegetables (if using) around the edge of the platter.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/tender-and-tangy-brisket/