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.
Recipe by Autoimmune Wellness at