The ketogenic (keto) diet and low-carb lifestyles have surged in popularity, thanks to their benefits for weight loss, mental clarity, and improved energy. If you're considering or currently following one of these diets, you might wonder how beef fits into your meal plan. The keto diet focuses on high fat, moderate protein, and very low carbohydrates to push your body into ketosis, a state where it burns fat for fuel instead of carbohydrates. Beef is more than just a delicious protein-it’s a nutrient-dense, versatile option that perfectly complements keto and low-carb diets. Among the various cuts of beef, brisket stands out as a particularly satisfying and flavorful choice. This article delves into why brisket is keto-friendly, how to prepare it for optimal taste and texture, and provides various cooking methods to suit your preferences.
Why Brisket Fits Perfectly into a Keto Diet
Brisket is a cut of meat from the breast or lower chest of beef or veal. It is normally a tough cut of meat because the brisket is the muscle area that supports about 60% of the weight of the animal. Not all cuts of beef are created equal.
When following a ketogenic diet, the goal is to consume foods that are high in fat, moderate in protein, and very low in carbohydrates. Brisket naturally aligns with these macronutrient requirements. Its high fat content makes it an excellent choice for those seeking to maintain ketosis, while its substantial protein content supports muscle maintenance and satiety.
Selecting the Right Brisket
I only cook Prime briskets with the point attached for maximum flavor, worth every penny.
When choosing a brisket for your keto meal, consider the following:
Read also: Comprehensive Brisket Guide
- Cut: Opt for a brisket with a good amount of fat marbling throughout the meat. This fat will render during cooking, resulting in a more tender and flavorful final product.
- Size: The size of the brisket will depend on the number of people you are serving. Remember that a 4 pound beef brisket which is 64 ounces will shrink about 25% so that leave you with about 48 ounces.
- Quality: If possible, choose a high-quality brisket from a reputable source. This will ensure the best possible flavor and texture. Riverbend Cattle Company is a cattle ranch located on the shores of the Withlacoochee River and Bonnet Lake, just outside historic Floral City, Florida, and raise grass-fed, grain-finished beef cattle in a compassionate and sustainable manner so that the beef is healthy and tastes amazing, offering a one-stop shop for families and individuals that want to incorporate a healthy and local meat diet into their lives.
Preparing Brisket for Keto Cooking
Before cooking, proper preparation is key to achieving a tender and flavorful brisket. Here's a step-by-step guide:
- Trim the Fat: Trim the brisket fat down to a 1/4” and save the fat for tallow. While fat is essential for keto, excessive amounts on the surface of the brisket can prevent proper seasoning and bark formation. Trim the fat cap to about 1/4 inch thickness, leaving enough to render and baste the meat during cooking.
- Dry Rub: Create a flavorful dry rub to season the brisket. For the best flavor, season the brisket overnight. Combine paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl. In a small bowl mix together the paprika, garlic powder, salt, black pepper and cayenne pepper. Completely coat brisket in dry seasoning mix. Spread over the brisket and allow to marinate for at least 2 hours, or refrigerate overnight.
- Marinating (Optional): For enhanced flavor, marinate the brisket overnight.
Keto Brisket Recipes: Slow Cooker, Instant Pot, and Oven Methods
This is not a last-minute dinner kind of keto meal. Between marinating and slow roasting, you’re sinking 16 hours into this keto brisket recipe, but OMG - it is 100% worth it! Brisket is a piece of meat that is naturally tough, therefore you have to slow roast it to allow the fibers and fat to break down slowly and result in those melt in your mouth shreds of meat.
Slow Cooker Keto Brisket
For a low-carb dinner that is simple to make and oh-so-satisfying, don’t miss this Keto Brisket recipe. Made in your slow cooker, we first coat our brisket in a keto-friendly brisket rub and then allow it to cook low and slow. It's a regular star at our table, and even my non-keto family loves it.
Ingredients:
- Brisket
- Avocado Oil: Use your preferred oil.
- Tomato Paste: Freeze leftovers in an ice cube tray since we won't need much here.
- Xanthan Gum: This is a keto-friendly thickening agent. You can find it near the flour at the grocery store.
- Paprika, garlic powder, salt, black pepper and cayenne pepper.
- Brown sugar substitute
- Broth
- Vinegar
- Thyme
Instructions:
- Season the brisket overnight.
- Heat a skillet to medium-high.
- Heat the oil and then add the onion, brown sugar substitute and tomato paste. Cook until the onion is soft, about 8 minutes.
- Whisk in the broth and vinegar.
- Add the sauce, brisket and thyme to your slow cooker.
- Cover and cook for 10 hours over low heat or 5 to 7 hours over high.
- Remove the brisket from the slow cooker and let it rest for 20 minutes.
- Strain the juices and return to the slow cooker.
- While the brisket rests, stir in the xanthan gum to the pot and set the pot to high 20 minutes. Season to taste with salt and pepper.
- Slice the brisket against the grain and serve with the sauce.
Instant Pot Keto Brisket
Ingredients:
- Brisket
- Avocado Oil
- Tomato Paste
- Xanthan Gum
- Paprika, garlic powder, salt, black pepper and cayenne pepper.
- Brown sugar substitute
- Broth
- Vinegar
- Thyme
Instructions:
- Set your Instant pot to high saute.
- Heat the oil and then add the onion, brown sugar substitute and tomato paste. Cook until the onion is soft, about 8 minutes.
- Add the broth and scrape up any brown bits. (Make sure you get them all up - leaving them can lead to a burn notice.)
- Stir in the vinegar and add the brisket and thyme to the Instant Pot.
- Place the lid on the pot and set to High Pressure for 75 minutes. When the time is up, allow the pressure to naturally release for about 20 minutes.
- Remove the brisket from the pot and let it rest for 20 minutes.
- Strain the juices and return to the Instant Pot.
- While the brisket rests, stir in the xanthan gum to the pot and set the pot to high saute for 8 minutes.
Oven-Roasted Keto Brisket
Ingredients:
- Brisket
- Avocado Oil
- Salt, black pepper, brown Swerve, garlic powder, onion powder, smoked paprika, and cayenne pepper (optional if you want your brisket to be a little spicy).
- Broth
- Wine
- Vegetables to the pot like onions, carrots and celery
Instructions:
- The night before you'd like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
- Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking.
- Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
- Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side.
- Add broth and wine to the Dutch oven. You can also add any vegetables to the pot like onions, carrots and celery.
- Cover and place in the oven for 3-4 hours until the meat is fork tender.
- When ready to cook, preheat the oven to 225 degrees. Transfer the brisket to a roasting pan (if not already in one), making sure the brisket is fat side up.
- Cover the pan and brisket with aluminum foil and place in the preheated oven. Let brisket roast depending on the size you purchased. A good rule of thumb is 60 minutes per pound (for example, 6 hours for a 6-pound brisket).
- When nearing the end of the cook time, check the brisket for doneness. Remove brisket from oven and let it sit for 30-60 minutes before slicing or shredding. Some will even go as far as letting the brisket cool and wrap it up for a day before warming it back up! Slice or shred the brisket and serve.
Serving Suggestions and Keto-Friendly Sides
Remove the brisket from the grill when finished and tent with tinfoil and make this creamy brisket sauce. Mince a clove of garlic and add 2 Tbsp diced onion to a saucepan. Add 2 Tbsp butter and sauté till light brown. Pour in 2 cups of brisket broth and simmer till reduced by half. Serve with creamy brisket sauce.
Pair this brisket with some of our amazing keto-friendly side dishes such as keto rutabaga fries, keto coleslaw, or even our keto cauliflower “potato” salad.
Read also: Delicious Keto Brisket
Additional Tips for Keto Brisket Perfection
- Don’t skip the rest period! Place brisket on foil-lined baking sheet or roasting pan. Pat brisket completely dry.
- Consider sous vide: Cut the brisket into large chunks that will fit into a foodsaver bag. Cover the brisket with brisket rub but reserve 2 Tbsp for the finishing stage. Seal meat in a foodsaver bag. Drop into preheated water for 24 hours. Weigh the bag down to the bottom with a weight on top. Sometimes I clip something heavy like this onto the bag to cook vertically. This method works well when taking it out as a little piece of the bag is easy to grab. Cut the corner off the foodsaver bag and reserve the beef juices for an outstanding finishing sauce. Sprinkle fresh rub over the surface. Cook over indirect heat to firm up the fat and bark. The fat on the cookie sheet kind of deep frys the bottom for some crunchy bits.
- Tallow is great for frying, it has a high smoke point and great flavour. The crisp fat can be served with the brisket. They also make a great Keto Fat Bomb. Remember the trimmed fat pieces! Place the fat pieces on a grate over a foil pan, sprinkle with salt and pepper. Place on the grill beside the brisket and cook to render the fat into dripping called tallow.
Read also: Flavor-Packed Keto BBQ