🥩 Tender & Easy Carnivore Brisket (Oven or Slow Cooker)
🧂 Ingredients:
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3–5 lb beef brisket (flat or point cut — whatever you’ve got)
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1–2 tbsp salt (Redmond Real Salt or kosher salt preferred)
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1 tsp black pepper (optional if not strict carnivore)
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1 tsp garlic powder (optional)
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2 tbsp beef tallow or butter (for searing or flavor boost)
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½ cup bone broth (for moisture — optional but great)
🔥 Oven Method (Low & Slow = Magic)
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Preheat oven to 275°F (135°C).
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Season the brisket generously with salt (plus pepper/garlic powder if using).
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Optional: Sear both sides in a hot skillet with tallow/butter to lock in flavor.
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Place brisket in a roasting pan or Dutch oven, fat-side up.
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Add ½ cup bone broth to the bottom for moisture.
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Cover tightly with foil or lid.
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Bake for 5–6 hours (for a 3–4 lb brisket) — until fork-tender. Add more time for bigger cuts.
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Rest for 20 minutes, slice against the grain, and dive in.
🐢 Slow Cooker Method (Set it and forget it)
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Season and sear (optional but worth it).
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Place in slow cooker with broth.
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Cook on low for 8–10 hours or until super tender.
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Shred or slice, drizzle with juices, and serve hot.
🧊 Leftovers Tip:
Save the fat and juices — they’re gold. Pour it over slices when reheating, or use to fry eggs if you’re adding those into your carnivore day.
Want a smoked version too? Or tips for pressure cooker/Instant Pot? I got you.