Saturday, August 17, 2013

Paleo Dry Rubbed Baked Brisket

My Husband Joe has slacked off from smoking our meats lately (maybe due to the scorching temperature outside).  So I've resorted to making things Old School.  Wait until you see what I'm gonna do with the Brisket tomorrow!

Brisket 5-7 lbs
Beef Broth 2 cups all natural
Onions 2 large sliced 
Celery 1 cup diced
Tomato Paste 2 tablespoons 
Coconut Amino's 2 tablespoons 

Ingredients Dry Rub:
Coconut Palm Sugar 1/4 cup 
Black Pepper 3 tablespoons course
Garlic Powder 2 tablespoons 
Onion Powder 2 tablespoons 
Sea Salt 1 tablespoon 
Dry Mustard 1 teaspoon 
Ground Ginger 1 teaspoon 

Mix Dry Rub ingredients together and rub it all over the Brisket.  Place Onions and Celery on bottom of baking pan and put the Brisket in top of the bed of vegetables.  Put in refrigerator overnight or at least 2 hours before.  Then add Broth, Paste, and Amino's.  Bake at 325 degrees for 5-6 hours until fork tender.  Wipe the drool! 

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