Tender and Tangy Brisket

I grew up in Montana, where April was still quite cold. Our Easter photos were hastily taken outside in the frosty grass. We smiled through chattering teeth just long enough to snap a photo, then hurried inside for the actual egg hunting around the house. (There was once a huge blizzard in May, but we try to forget that year.) For me, the fragrance of some kind of roast filling the house at any time of year is normal, especially for special occasions.

Enter brisket. April is a month for various celebrations, and a brisket that is both tender and tangy is just the thing to serve. This recipe gets bonus points for being the kind that looks like you slaved forever in the kitchen, but actually takes only minimal effort. If you add root vegetables to the pan, then you’ve got some side dish action going on, too, saving even more time.

Choose a pan that is juuuuuust large enough to comfortably accommodate your roast, veggies, and liquid. We want all the moisture to go right back into the meat, making it succulent and drool-worthy.

Happy spring! And happy celebrating, whatever it is you choose celebrate!

 

5.0 from 2 reviews
Tender & Tangy Brisket
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main dish
Cuisine: American
Serves: 6 servings
Ingredients
Instructions
  1. Preheat oven to 350 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.

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

6 comments

  • Joan Sang says

    Sounds absolutely so delicious,easy and easily acccessed ingredients. I plan on trying it in the next two weeks. Thank you for the recipe!

  • Patti L Champagne says

    The brisket sounds awesome, however, what can I substitute for molasses? Last time I had molasses I went into anaphylaxis.

    • Hi, Patti! Yikes about the molasses! Yeesh. This dish needs a bit of sweetness, and while I haven’t tried it personally, I think you could sub honey. It will miss the dark brown color, but fingers crossed that the honey will work! – Wendi

  • Dorothy says

    OMG. I would give this 10 stars if I could. Mouth. Watering. And like most things, it gets better with age. The leftovers tasted even better two days later. This was my first brisket cooking adventure. So easy! Thank you so much for continuing to create delicious AIP meals.

  • Susan says

    Can this be cooked in a crock pot? I refuse to use foil or aluminum pans for anything I heat or cook as its very harmful to us.

  • Beveely says

    I’d love to make this in the Instantpot. Do you know how I would adapt this? My husband will love this!

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