Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings @ 6 ounces
Calories 412 kcal
Ingredients
4 pounds beef brisket
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons avocado oil
2 cups beef bone broth
1/2 cup red wine
Instructions
The night before you”d like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking. Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side.
Add broth and wine to the Dutch oven. You can also add any vegetables to the pot like onions, carrots and celery. Cover and place in the oven for 3-4 hours until the meat is fork tender. Baste every hour.
Recipe Notes
Brenda’s Notes:
I’ve taken into account that a 4 pound beef brisket which is 64 ounces will shrink about 25% so that leave you with about 48 ounces. For 8 people that is 6 ounces per serving.
This recipe was first published in April 2019 and updated with video in February 2021.
Nutrition Facts
Keto Beef Brisket
Amount Per Serving (1 serving)
Calories 412
Calories from Fat 180
% Daily Value*
Fat 20g
31%
Saturated Fat 6g
38%
Cholesterol 140mg
47%
Sodium 493mg
21%
Potassium 792mg
23%
Carbohydrates 1g
0%
Protein 49g
98%
Vitamin A 245IU
5%
Vitamin C 0.1mg
0%
Calcium 13mg
1%
Iron 4.6mg
26%
* Percent Daily Values are based on a 2000 calorie diet.