Keto Onion Braised Beef Brisket

Looking for a great Keto brisket recipe? Look no further than this delicious Keto Onion Braised Beef Brisket. Here we have taken a nice cut of brisket, seasoned it very well on both sides with salt and pepper, then seared it until nicely golden brown on both sides. The brisket is then removed from the pan to which garlic and sliced onions are added. The brisket’s browned bits left in the pan make for the loveliest flavor on the aromatic onions. The brisket is placed into a Dutch oven along with the browned onions, stock, thyme, and a bay leaf which is left to braise low and slow for 5 hours. This long cooking time breaks down the meat, so it is tender and juicy. The resulting liquid from the braise makes a great au jus reminiscent of French onion soup.

Can I use other cuts of beef?

Yes, you can use other cuts of beef that are similar in fattiness to a brisket, like beef shank, short ribs, or tri-tip roasts.

How do I know the beef is done cooking?

The beef is finished cooking when it is very fork-tender but not quite falling apart. The length of time will depend on your particular oven and cut of brisket. Our recipe took 4 ½ to 5 hours to roast, but the time could vary by an hour on either end.

What can I use for cooking the braise if I do not have a Dutch oven?

A deep enough casserole dish or metal pan can work well for a braise as long as the liquid comes up to at least ¾ of the way up the meat.

Net Carbs

1.6 g
Fiber

0.3 g
Total Carbs

2 g
Protein

59.8 g
Fats

19.3 g

427 cals

Quantity

Serving Size

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Beef brisket

5 lb
Coarse Kosher Salt

6 tsp
Black pepper

1 tsp
Avocado oil

2 tbsp
White onion

2 small
Garlic

2 clove
Thyme, fresh

3 tbsp
Bay Leaf

1 leaf
White wine

0.5 cup
Beef broth

1 qt

Step 1

Preheat the oven to 300 F (150 F). Season the brisket with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot. Add in the oil and swirl the pan to coat. Place the brisket into the pan fat-side down.
Step 2

Cook for 30 seconds to one minute on the first side. Then turn the heat down slightly and allow the brisket to sear on the first side for several minutes until nicely browned. Flip and repeat on the other side.
Step 3

Remove the brisket to a clean plate. Add the sliced white onions and smashed garlic cloves to the same pan. Cook for 1-2 minutes until the onions are nicely browned. Season the onions with a pinch of salt and pepper.
Step 4

Place the brisket into a 5-quart Dutch oven. Place all of the onions on top. Add the fresh thyme and bay leaf. Cover the meat with white wine and stock. The liquid should come about ¾ of the way up the meat. If not, add a little more stock. Place the Dutch oven onto the stovetop and bring the stock to a boil. Once at a boil, turn off the heat and cover the Dutch oven. Place it into the oven to cook for about 3-4 hours.
Step 5

Once the time has passed, uncover the Dutch oven and allow the braise to continue for another hour or so or until the meat is fork-tender. Feel free to serve the brisket immediately. However, it is easier to allow the meat to chill in the refrigerator overnight. This firms up the meat to make it easier to slice. If going this route, remove the chilled brisket from the braising liquid.
Step 6

Slice it into thin strips, then place it back into the liquid. Cover the pot and place the pot on medium heat until the meat is heated through. Serve the meat immediately with the braising liquid on the side. Feel free to taste the braising liquid adding more salt or butter as desired.