Tender and succulent with a hint of apricot, this is a recipe the whole family can enjoy. Carb counters - don’t fret about the carbohydrates in the carrots and onions – they add a nice flavor to the cooking liquid, and the rest of the family can enjoy them.
1 beef brisket (4 pounds)
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon freshly ground pepper
4 onions, quartered lengthwise
8 carrots, cut into 2 inch pieces
3 TBS Apricot or peach all-fruit preserves
Heat oven to 475F. Season brisket with salt, paprika and pepper. Place brisket fat side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes until sizzling and starting to brown. Turn brisket fat side up and add 1 cup water. Cover tightly. Reduce oven temperature to 375 F. Cook 3 to 4 hours, until brisket is fork tender, adding water if needed.
Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 inches from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. Tilt Dutch oven and remove surface fat with a spoon.
Let brisket rest 15 minutes before carving. Serve with degreased cooking juices. Carb counters – do not eat the carrots and onions.
Servings - 8
Carbohydrates - 0.5 grams
Protein - 47 grams
Fat - 16.5 grams
Calories - 355