Keto Slow Cooker Beef Brisket
Keto slow cooker beef brisket, seared and cooked for 10 hours with onion, garlic, smoked paprika and Worcestershire until it slices tender.
Brisket rewards patience. At eight hours it is still a little firm; at ten it gives way completely and slices tender. The slow cooker makes those ten hours effortless.
This brisket is seared, then cooked on a bed of onion with broth, tomato paste, smoked paprika and Worcestershire. The juices are thickened into a sauce at the end, for about 4g net carbs per serving.
Why You’ll Love This Keto Slow Cooker Beef Brisket
- Tender, sliceable brisket without a smoker.
- A simple sauce made from the cooking juices.
- Keto as it stands; no substitutions needed.
- Leftovers make great lettuce wraps.
What You’ll Need
- Beef brisket flat
- About 3 lb. The flat slices neatly.
- Smoked paprika
- Gives a smoky flavour without a smoker.
- Worcestershire sauce
- Adds depth to the braise.
- Tomato paste and beef broth
- Form the cooking liquid.
- Xanthan gum
- Thickens the juices into a sauce.
How This Recipe Comes Together
The brisket is seared for a crust, then set fat side up on onion and garlic in the slow cooker. Broth mixed with tomato paste, paprika and Worcestershire goes around it, and it cooks for ten hours on low. After resting it is sliced across the grain, and the juices are thickened and poured over.
Keto Slow Cooker Beef Brisket
- Prep
- 15 MIN
- Cook
- 10 HRS
- Total
- 10 HRS 15 MIN
- Serves
- 8
01Ingredients
02Method
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0 OF 5 DONE03Recipe notes
- 01Per serving: 4g net carbs, 32g protein, 41g fat, 525 calories. Calculated from the ingredient list using USDA data.
04Nutrition
Per serving- Calories
- 525
- Protein
- 32G
- Net carbs
- 4G
- Fat
- 41G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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What to Serve With It
Serve with the pan sauce, roasted cabbage wedges, coleslaw or cauliflower mash.
How to Store and Reheat
Keep sliced brisket in its juices in the fridge for up to 4 days. It freezes well for up to 3 months.
FAQs
Point or flat?
The flat slices neatly and is leaner. The point is fattier and better for shredding.
Why is my brisket tough?
It usually needs more time. Keep cooking until it is fork-tender.
Can I cook it on high?
It is not recommended for brisket; low and slow gives the best texture.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
