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prep time
15 min
cook time
1 h 30 min
ready time
1 h 45 min
Best Keto Kosher Shredded Chili Beef Brisket
Here’s a new take on the classic Jewish holiday brisket, this Keto kosher brisket recipe is a delicious twist on the loved chili con carne. Instead of ground beef, brisket is pressure cooked in a tomato-based broth with red bell peppers and then shredded to perfection. This Keto kosher recipe is great for the whole family as brisket is a pretty inexpensive cut of meat and easy to make for the week ahead. There are countless meal options with this brisket base.
This recipe calls for an Instant Pot or pressure cooker to give tender pieces of shredded meat, but it can also be made in a slow cooker or over the stove in a lidded Dutch oven for 2 and half hours or until the meat is very tender. This recipe is based on a 1kg/2.2lb piece of brisket.
What can I serve this with?
Kosher Keto options are endless with this brisket base. Serve with cauliflower rice or cauliflower mash, or any veggies or salad of choice. Add shredded pieces of brisket to lettuce cups with a dollop of guacamole, or sprinkle with vegan cheese and vegan sour cream, or the normal equivalent for a non-kosher option.
How to store Keto beef brisket?
This recipe is best kept in the fridge in an airtight container for up to 7 days, or up to 3 months in the freezer. To reheat from frozen, simply allow to thaw, transfer to a saucepan and bring to a simmer over medium heat.
Net Carbs
3 g
Fiber
1.6 g
Total Carbs
4.7 g
Protein
42.7 g
Fats
18.4 g
360 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive oil
4 tbsp
Onion, white, yellow or red, raw
0.5 cup
Garlic
2 clove
Beef Stock Cube
1 piece
Tomato puree
2 tbsp
Chili Powder
1 tsp
Paprika
1 tsp
Cumin, ground
1 tsp
Mustard powder
1 tbsp
Red wine, other types
0.5 cup
Cinnamon Stick
1 piece
Cider vinegar
1 tbsp
Beef brisket, no visible fat eaten
3 lb
Red bell peppers, raw
2 small
Tomato, canned
14 fl oz
Dark chocolate bar 70%-85% cacao
1 tsp
Salt, sea salt
1 tsp
Black pepper, ground
0.5 tsp
Water
14 fl oz
Recipe Steps
steps 5
1 h 45 min
Step 1
Dice the onion and roughly chop the garlic. Cut the brisket into 6-8 large pieces, removing any excess fat. Press the ‘sauté’ function. When hot add in 2 tablespoons olive oil and sear the beef chunks until browned all over. You may need to do this in batches. Remove the meat from the instant pot and set it aside on a plate.Step 2
Add the remaining 2 tablespoons of olive oil to the pot and saute the onion until softened. Deglaze the base of the pot with the red wine. Stir in the garlic, hot chili powder, paprika, cumin, mustard powder, beef stock cube, and tomato purée.Step 3
Chop the capsicums into small pieces, approx half an inch. Return the beef to the pot and coat in the spice mixture. Tip in the canned tomatoes, apple cider vinegar, cinnamon stick, sea salt, black pepper, and water, just enough to cover the beef. Tip: Use the can from the tomatoes to measure 1 can full of water as a guide.Step 4
Cover the pot and set the vent to ‘sealing’ and pressure cook for 90 minutes at high pressure. Allow for 10-15 minutes of natural pressure release. Remove the cinnamon stick. Taste, and add more spices and season if needed.Step 5
Use a slotted spoon to transfer the brisket from the pot to a large bowl. Shred the brisket using 2 forks, or keep as large chunks depending on preference. If the sauce is quite thin, set the Instant Pot to Sauté mode without the lid for a further 15-20 minutes to allow the liquid to reduce and thicken. Continue to stir as it cooks to prevent the bottom from burning. Ladle the sauce over the brisket to coat before serving.
