LEMONY BONE BROTH BRISKET
A succulent brisket cooked in bone broth, because I’m all about cooking in nutritious broth to make meals extra delicious and nourishing.
YOU WILL NEED
3-3.5 lb brisket
6 garlic cloves, sliced lengthwise
1 ½ tablespoons fine sea salt
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Zest and juice of 1 lemon
2 tablespoons ghee or avocado oil
1 onion, thinly sliced
2 cups beef bone broth
3 tablespoons coconut sugar or date sugar
Lemons, for serving
TO MAKE
Preheat the oven to 350F.
Use a knife to make vertical incisions into each side of the brisket. Insert a slice of garlic into each incision.
In a small bowl, mix together the salt, paprika, black pepper, cayenne pepper, thyme and lemon zest. Coat the brisket in this spice mixture.
In a medium Dutch oven or lidded pot set over medium heat, add one tablespoon of ghee. Add the seasoned brisket to brown all sides, about 1 minute per side. Remove the brisket from the Dutch oven and set on a platter to rest.
Add the remaining tablespoon of ghee to the same Dutch oven set over medium heat. Add the onions and cook until golden, about 5 minutes. Remove the onions from the pan and set aside.
Add the brisket back into the Dutch oven. Pour in the bone broth, coconut sugar, lemon juice and 2 cups of water. Arrange the onions on top of the brisket. Put a lid on the Dutch oven and place it in the oven to cook the brisket for 3 to 4 hours. After 3 hours, the brisket will slice well. After 4 hours, the brisket will shred easily.
Remove the pot from the oven and place the brisket on a rimmed serving platter to rest for 20-30 minutes. Spoon a bit of the cooking liquid over the top. Serve the brisket alongside lemon wedges and a small pitcher of the remaining cooking liquid.
