I just made a slow cooker brisket I stocked up after St Patrick’s Day. I sear on all sides in butter and deglaze all the goodness before slow cooking 8 hours on low. Your’s looks wonderful love all your ideas Anita. ❤
Your brisket look delish! Especially with the gravy. I stuck a chuck roast into the Instant Pot this morning and had the whole house smelling so good as it cooked. We will be eating on that for several days. For your sliders, I suggest those Hawaiian rolls that some of the cooks were making here not long ago. I know Indigo Nili made them and I think they started Carnivore's Angel or Maria Emmerich. They looked really good and that would add to the brisket flavor you have already.
I was thinking of those Carnivore's Angel Hawaiin buns too but then I just ended up using the BBBE buns and it was still amazing! But on my next one I will definitely do those rolls!
The timing is perfect. Our local little grocery store had a frozen brisket in their reduced case and now I know exactly what to do with it. Thank you for continuing to make things easier for the rest of us. That looked delectable!
For liquid around a beef roast, I often use a can of V-8. And, an hour or 2 before the roast is done, add potatoes, onions, and carrots. JARVIS good eatin! Courtesy of Half Vast Flying
Nice easy instructions with the important tips!Thanks! Just got a whole brisket, 13 lbs, on a great sale Labor Day weekend. Had the butcher cut up in 3 sections. Saved $22 on it! Had never made brisket, thought difficult. Such a great deal. Will have much to pull from freezer for many meals. Don't have an air fryer so will pop mine in the oven at end. I'd cook mine a little longer as this one didn't fall apart to my preference. Keep the vids coming! ❤😊
Here's a "fat tip" I just tried. When you buy the giant brisket, it does need some fat trimming (just ask all those smokers lol). I saved all of the fat I trimmed off the brisket, chopped it into bite size pieces and then froze it in 1/2 cup portions. When I want more fat with my meal I air fry a portion of that fat. (400 for 8 minutes). It comes out crispy and delicious. Great way to get more that delicious fat!! Cheers!
I can’t wait to make this!!! Thank you so much for doing these videos for us. Your carnivore recipes are wonderfully creative and the most delicious of ANY I have tried thus far. I was keto for years. Recently have gone to carnivore. You’re a true blessing!
Thanks for walking me through making brisket in the crockpot. I plan to use my brisket with scrambled eggs on low carb tortillas. My favorite from when I used to live in TX!
Yours looked soo good! Anybody find new slow cookers temp on low still boils? It’s 212… the keep warm gets as low as 170 so I think my slow cooker is useless? Boiling brisket or bone broth is a no-no… anyone else have this problem? Anita, be careful w your old crockpot… remember This Is Us? Lol
Jewish people cook Brisket for most of our major holidays: Normally our sauce includes Cocktail sauce and Coca Cola! Serious!!!! But I use low sugar Ketchup/Primal Kitchen Ketchup and Coke Zero--- it is amazing!! We cook it once, slice it when done- let it sit over night in the fridge, and then bake it again for 2 hrs the next day!!!! It falls apart and is completely tender!!!!!
Wow I have to try this Primal Kitchen ketchup/Coke Zero thing! Plus this baking it the next day again! Do you put it on while it's baking or afterwards?
The second brisket video of yours that I watched today. Made a brisket in the oven for the first time. Tastes great but I can't get the slicing down. The meat just wants to fall apart. My brisket was 5 lbs. But took 4 hours because I used to convection oven. Was shocked when the meats temp was so close to 250 degrees. Did let it rest, just cause I didn't know what to do when the temp was so much higher than I wanted. Thanks
That could be why it fell apart when you sliced it. I've never used the convection feature when cooking brisket because low and slow is the key, no tricks to speed it up! Also be sure you are slicing across the grain, it will also shred apart if you cut with the grain.
Will you do a sous vide brisket? I tried and it came out dry. I injected it with a smoked salt, liquid smoke and sugar substitute solution and let it sit 24 hours. I then made a glaze of Surkin gold, liquid smoke and liquid aminos, added the dry rub, and put it to the bag and left it in the sous vide bath for 24 hours. The recipe said to cook in the oven for 3-4 hours at 250. An option step in the recipe was to use Prague power if you wanted the smoke ring. Well I decided I wanted an actual smoke taste so I put it on the cool side of the grill and smoked it for an hour (instead of putting it in the oven for 3). It has a good taste but a little dry. I would love to see you sous vide a brisket.
Hmmm, I have never considered doing one by sous vide but since I do have 4 large briskets in my freezer right now I will research this a bit and give it a try!
Thank you for the video! Looks delicious! Could you wrap the brisket in parchment and return to the empty crockpot? I’m confused about the use of a cooler. Thank you, I am just starting keto, so looking for inspiration!
My mom has a crock pot similar to yours, those things seem like they last forever. The only time I've seen brisket that small in the store is when it's corned beef, if I'm lucky I'll come across a regular one around 10 lbs, but I've seen them go bigger than 20 lbs and at that point I'm like ok I'll skip the brisket. Thanks for sharing.
haha, let's just say I've had this one for a long long time! 😅 I literally cannot lift some of the briskets I have seen, the Costco ones are pretty big too!
I have never sous vide a brisket but since I currently have 4 in my freezer I decided I would sacrifice one for the cause. Hopefully it's a good experiment!
Which do you like the best-in the oven or crockpot? I need it to be extremely tender. I haven’t made it before and I order it when we go to the local grill. $20!
Either way will turn out great! I made it last week and it was soooo good in the oven too, I let it go an extra hour than normal and I made gravy with the juice. So so good!
Anita please don't facepalm too much at my question, I'm new to this :'( At my local supermarket there's a beef brisket joint in gravy, to serve 1 or 2 people, with the instructions being to cook in a dish with a tin foil roof over it for the first half, then for the second half cook without the tin foil roof. My question is, would it be ok to line the inside of the dish with tin foil, lay the beef in that and then continue to cook as per the instructions? I'm thinking that this would reduce clean-up afterwards given that the gravy couldn't easily get through the tin foil and coat the dish with juices, but I wanted to be sure that what I was doing would be safe for my insides! Forgive my lack of brains!
I'm more concerned about the gravy and what it has in it! Many people do say that having foil touch the meat is not a good thing so I usually wrap things in parchment first. But what about just buying a piece of brisket that you can cook in a pan, it will make it's own gravy and juice. I have a few videos on how to cook a brisket.
Hello Anita.....Thanks for all the great directions on making a brisket. I really learned a lot of important tips and my brisket came out well this time! I have a couple of questions, if you could possibly answer. My gravy wasn't thick at all...I did cook it for a while on the stove...maybe 20 minutes. I had refrigerated the liquid dripping first (we ate the brisket the next day after I cooked it) and so the fat was on top of the liquid from being in the frig....and I took most of the fat off since my husband can't tolerate a while lot of fat, yet. Would the fat make it thicker? I knew I could use arrowroot flour to thicken it but I'm trying to use as little plant foods as possible, since I find they irritate me and don't digest well. Other question...we really don't have a good carving knife...just have a cleaver, which he did sharpen, but it kind of hacked at the brisket and I could hardly make any good slices. Do you recommend a type or brand of knife like yours. I don't know much about knives. I only want to get one knife, not a whole set and not too expensive...probably get it from Amazon. Thank you !!!! Your videos and cooking tips are really great. I like the way you explain everything and make it understandable and you really know what you are doing with cooking. And congratulations on losing so much weight...that is so commendable and pretty amazing too! ❤
Hi there! You can use the juices just as is for Au Jus, or reduce the juice by simmering, that usually works to thicken it a bit. It won't be like gravy but will still be nice for on top. I bought this 10 in Victornox knife, it's all I use for everything pretty much now. 8 inch would be ok too, but with the 10 inch I can also cut down whole roasts into steaks and so on. amzn.to/3XAJrvB
At first I was worried because they usually do fall apart, but once I had it in my mouth it tasted like fall apart tender heaven. This was from a local farm, grass fed, no meds and all that so I think it was just a different texture? Everything else about it was perfect though and the leftovers were also divine!
I have an Eye of the Round.🥩 Is that similar to Brisket? 🥩Can I slow cook it too? Or does it need roasting? Mine is just over 7 pounds! Should I cut it in half and vacuum pack and freeze other the half?! I have never ever cooked a brisket or an eye of round! Please help! Gladys, Toronto🇨🇦
They are completely different but they are both 'slicing' roasts. Here's my favorite way to cook eye of round: The day before cooking rub with salt &pepper, olive oil. When ready to cook preheat oven to 450 and roast uncovered about 25 min, then lower to 325 and roast for another hour or until internal temp gets to 125. Then cover pan and let it rest for another 20 min where it will continue to cook. At the end of this it should be a prefect medium rare and ready for slicing!
@@KetogenicWoman Sounds wonderful…. That is exactly what I will do! Thank you! Yes, I want a slicing roast. I plan on buying an a meat slicer on Amazon🇨🇦 For better slicing! And I will dehydrate some of those slices for jerky! 🥩🥰
I added sweetener to the brisket? This is a couple years old and can't see why I would do that, lol! Um I think it would be great to omit the sweetener!
The better question to ask is How is your HDL, blood pressure and Triglycerides? So in my case my LDL is slightly elevated but when my doctor saw the other numbers she said "Nothing to see here, keep doing what you are doing'. Elevated cholesterol is associated with longer life now, time to ditch the old science. However if you are still eating processed carbs and have high cholesterol then you are in trouble. Ditch those ASAP.
New to your channel, as I was looking for a low carb brisket recipe, as I don't have a smoker. Question: Did you flip the brisket during cooking in the crock pot?
No the brisket doesn't need to be flipped in the crockpot, or the braising pot or in the oven method. (I have done all 3 on youtube!). I don't have a smoker either! My favorite way if the brisket is small enough (around 4lbs or less) is to sear it and braise in the oven. So good!
I just made a slow cooker brisket I stocked up after St Patrick’s Day. I sear on all sides in butter and deglaze all the goodness before slow cooking 8 hours on low. Your’s looks wonderful love all your ideas Anita. ❤
Brisket recipe just in time for Independence Day here in the states!
Sounds great!
I just got a huge brisket on sale today. Im doing this tomorrow, aling with my Christmas ham❤🎄❤️
oh yay! New Year's Day brisket is my tradition but it's also a great choice for Christmas dinner!
Another amazing piece of meat. I learn so much from watch you
Thanks so much!
Would love a lot more slow cooker carnivore recipes:)
Winter is coming!
TACO seasoning! A great idea.I hadn’t thought of that one!
Courtesy of Half Vast Flying
What perfect timing. I have a brisket to cook tomorrow. I never let is rest at long as you, but I will this time.
The real cooking pros swear by the long resting period!
Your brisket look delish! Especially with the gravy. I stuck a chuck roast into the Instant Pot this morning and had the whole house smelling so good as it cooked. We will be eating on that for several days. For your sliders, I suggest those Hawaiian rolls that some of the cooks were making here not long ago. I know Indigo Nili made them and I think they started Carnivore's Angel or Maria Emmerich. They looked really good and that would add to the brisket flavor you have already.
I was thinking of those Carnivore's Angel Hawaiin buns too but then I just ended up using the BBBE buns and it was still amazing! But on my next one I will definitely do those rolls!
The timing is perfect. Our local little grocery store had a frozen brisket in their reduced case and now I know exactly what to do with it. Thank you for continuing to make things easier for the rest of us. That looked delectable!
Yay, I hope you enjoy it!
Brisket is my most favorite meal
I really love it too!
For liquid around a beef roast, I often use a can of V-8. And, an hour or 2 before the roast is done, add potatoes, onions, and carrots. JARVIS good eatin!
Courtesy of Half Vast Flying
That's how my Mom did it!
Nice easy instructions with the important tips!Thanks! Just got a whole brisket, 13 lbs, on a great sale Labor Day weekend. Had the butcher cut up in 3 sections. Saved $22 on it! Had never made brisket, thought difficult. Such a great deal. Will have much to pull from freezer for many meals. Don't have an air fryer so will pop mine in the oven at end. I'd cook mine a little longer as this one didn't fall apart to my preference. Keep the vids coming! ❤😊
Here's a "fat tip" I just tried. When you buy the giant brisket, it does need some fat trimming (just ask all those smokers lol). I saved all of the fat I trimmed off the brisket, chopped it into bite size pieces and then froze it in 1/2 cup portions. When I want more fat with my meal I air fry a portion of that fat. (400 for 8 minutes). It comes out crispy and delicious. Great way to get more that delicious fat!! Cheers!
*except the really hard grissely pieces of the fat. That I discarded
Love it!
Thank you for your great instructions. My little 2.5lb brisket was super tasty and tender. That was so easy too.
Great to hear!
You outdid yourself with this one! Excited to see the sliders.
Anita you absolutely must dance 💃 to christen the new kitchen 😁
Thank you so much 🤗
I can’t wait to make this!!! Thank you so much for doing these videos for us. Your carnivore recipes are wonderfully creative and the most delicious of ANY I have tried thus far. I was keto for years. Recently have gone to carnivore. You’re a true blessing!
You are so welcome! 💗
Thanks for the video. I have a brisket in the freezer and had no idea what to do with it. This will be perfect. Thank you for all the tips!
You are so welcome!
I love cooking brisket in the crockpot, so good. 😊
Yes and I think it's one of the easiest ways to do it!
Thanks for walking me through making brisket in the crockpot. I plan to use my brisket with scrambled eggs on low carb tortillas. My favorite from when I used to live in TX!
Brisket with eggs is my favorite way to use the leftovers!
Great video. I made a brisket today using you recipe on you blog. I like Steve's rub. I have lots left over for other meets. Thank you for the video.
Hope you enjoy!
I picked up a piece of brisket tonight and can hardly wait to cook it for dinner tomorrow.
oh awesome, enjoy!
I made your lasagna with lamb and beef mixed DELICIOUS. Loved it. So meaty
Wonderful!
Love your recipe videos so much! I'm learning how to cook thanks to you
I'm so glad!
@@KetogenicWomanI made this Brisket recipe and it was AMAZING. a new favorite!!
Looks amazing Anita!
Thank you, it was sooo good!
Yours looked soo good! Anybody find new slow cookers temp on low still boils? It’s 212… the keep warm gets as low as 170 so I think my slow cooker is useless? Boiling brisket or bone broth is a no-no… anyone else have this problem? Anita, be careful w your old crockpot… remember This Is Us? Lol
Yes, I do remember This is Us! Try my oven braised brisket instead then!
Jewish people cook Brisket for most of our major holidays: Normally our sauce includes Cocktail sauce and Coca Cola! Serious!!!! But I use low sugar Ketchup/Primal Kitchen Ketchup and Coke Zero--- it is amazing!! We cook it once, slice it when done- let it sit over night in the fridge, and then bake it again for 2 hrs the next day!!!! It falls apart and is completely tender!!!!!
Wow I have to try this Primal Kitchen ketchup/Coke Zero thing! Plus this baking it the next day again! Do you put it on while it's baking or afterwards?
It looks delicious i need a small one
It was fun doing a small one! But then it was gone too quick so pros and cons!
This is sure one dish on the menu...SOON!
Hope you enjoy!
Fantastic sunshine. 💚🌞👏🇨🇦 Happy Canada Day.
Thank you! Cheers! 🍁💗😍
I 🧡all your recipe's
Thank you!
thanks for the video. i have the same slow cooker
Do you!? I Love that! As mush as I would love a shiny new fancy one, this one just works so well and has a certain nostalgia about it!
I love Brisket. Yum!
Me too, that small one disappeared fast!
Looks Delicious! Thanks for sharing.
My pleasure 😊
Yum yum 😋
I have learned to appreciate just salt on meat, especially on brisket. Sure appreciate learning how you cook one.
I have a few different methods, all are on youtube! Enjoy!
Yummy!
This looks Delish! Will totally be giving this a try ❤️
Hope you enjoy! PS I subscribed to your channel today, hope to see more from you! 💗
The second brisket video of yours that I watched today. Made a brisket in the oven for the first time. Tastes great but I can't get the slicing down. The meat just wants to fall apart.
My brisket was 5 lbs. But took 4 hours because I used to convection oven. Was shocked when the meats temp was so close to 250 degrees. Did let it rest, just cause I didn't know what to do when the temp was so much higher than I wanted.
Thanks
That could be why it fell apart when you sliced it. I've never used the convection feature when cooking brisket because low and slow is the key, no tricks to speed it up! Also be sure you are slicing across the grain, it will also shred apart if you cut with the grain.
🎉 Yum!! 🎉
Will you do a sous vide brisket? I tried and it came out dry. I injected it with a smoked salt, liquid smoke and sugar substitute solution and let it sit 24 hours. I then made a glaze of Surkin gold, liquid smoke and liquid aminos, added the dry rub, and put it to the bag and left it in the sous vide bath for 24 hours. The recipe said to cook in the oven for 3-4 hours at 250. An option step in the recipe was to use Prague power if you wanted the smoke ring. Well I decided I wanted an actual smoke taste so I put it on the cool side of the grill and smoked it for an hour (instead of putting it in the oven for 3). It has a good taste but a little dry. I would love to see you sous vide a brisket.
Hmmm, I have never considered doing one by sous vide but since I do have 4 large briskets in my freezer right now I will research this a bit and give it a try!
@@KetogenicWoman Thank You! I still have a some in the freezer too so, I’ll be looking for your video. Thanks again.
Thank you for the video! Looks delicious! Could you wrap the brisket in parchment and return to the empty crockpot? I’m confused about the use of a cooler. Thank you, I am just starting keto, so looking for inspiration!
Yes that could work. The cooler has a tight lid keeping all the heat inside! It's just a handy tool for this
My mom has a crock pot similar to yours, those things seem like they last forever. The only time I've seen brisket that small in the store is when it's corned beef, if I'm lucky I'll come across a regular one around 10 lbs, but I've seen them go bigger than 20 lbs and at that point I'm like ok I'll skip the brisket. Thanks for sharing.
haha, let's just say I've had this one for a long long time! 😅 I literally cannot lift some of the briskets I have seen, the Costco ones are pretty big too!
Yummy
It was!
Good for you with your journey. You look beautiful
Thank you! 💗
Looks so good. Do you have a trick for thicking up the gravy?
I just simmer it until it gets thicker. I suppose you could add xanthan gum or sodium alginate but I try to avoid that if possible.
👏👏👏👏👏👏👏🙏
What was in the rub you made I didn't see the recipe posted
It was a sugar free taco spice that I bought locally. I used 2 tbsp with 1 tbsp brown sugar swerve.
@@KetogenicWoman ok thx
What’s the concern with foil?
People have been telling me to not let the foil touch my food. I think some of the aluminum can leach into your food.
@@KetogenicWoman thanks! the brisket looks yummy!
👏
Anita- have you tried cooking brisket using Sous vide, then browning?
I have never sous vide a brisket but since I currently have 4 in my freezer I decided I would sacrifice one for the cause. Hopefully it's a good experiment!
I made a brisket after watching this video. It smelled so good while cooking. I thought it was way to fatty. What do you do with all the fat?
You pour it off into a jar and then it hardens into tallow. perfect for cooking and it's free!
Well this taught me that I have absolutely NO impulse control, beyI wanted to snatch that whole piece of meat and eat it caveman style! 😂Yum!
Which do you like the best-in the oven or crockpot? I need it to be extremely tender. I haven’t made it before and I order it when we go to the local grill. $20!
Either way will turn out great! I made it last week and it was soooo good in the oven too, I let it go an extra hour than normal and I made gravy with the juice. So so good!
Anita please don't facepalm too much at my question, I'm new to this :'(
At my local supermarket there's a beef brisket joint in gravy, to serve 1 or 2 people, with the instructions being to cook in a dish with a tin foil roof over it for the first half, then for the second half cook without the tin foil roof. My question is, would it be ok to line the inside of the dish with tin foil, lay the beef in that and then continue to cook as per the instructions? I'm thinking that this would reduce clean-up afterwards given that the gravy couldn't easily get through the tin foil and coat the dish with juices, but I wanted to be sure that what I was doing would be safe for my insides! Forgive my lack of brains!
I'm more concerned about the gravy and what it has in it! Many people do say that having foil touch the meat is not a good thing so I usually wrap things in parchment first. But what about just buying a piece of brisket that you can cook in a pan, it will make it's own gravy and juice. I have a few videos on how to cook a brisket.
@@KetogenicWoman Many thanks for the pointers there. Sure shall check the other vids!
Hello Anita.....Thanks for all the great directions on making a brisket. I really learned a lot of important tips and my brisket came out well this time! I have a couple of questions, if you could possibly answer.
My gravy wasn't thick at all...I did cook it for a while on the stove...maybe 20 minutes. I had refrigerated the liquid dripping first (we ate the brisket the next day after I cooked it) and so the fat was on top of the liquid from being in the frig....and I took most of the fat off since my husband can't tolerate a while lot of fat, yet. Would the fat make it thicker? I knew I could use arrowroot flour to thicken it but I'm trying to use as little plant foods as possible, since I find they irritate me and don't digest well.
Other question...we really don't have a good carving knife...just have a cleaver, which he did sharpen, but it kind of hacked at the brisket and I could hardly make any good slices. Do you recommend a type or brand of knife like yours. I don't know much about knives. I only want to get one knife, not a whole set and not too expensive...probably get it from Amazon. Thank you !!!! Your videos and cooking tips are really great. I like the way you explain everything and make it understandable and you really know what you are doing with cooking. And congratulations on losing so much weight...that is so commendable and pretty amazing too! ❤
Hi there! You can use the juices just as is for Au Jus, or reduce the juice by simmering, that usually works to thicken it a bit. It won't be like gravy but will still be nice for on top. I bought this 10 in Victornox knife, it's all I use for everything pretty much now. 8 inch would be ok too, but with the 10 inch I can also cut down whole roasts into steaks and so on. amzn.to/3XAJrvB
@@KetogenicWoman Great... thanks so much 😊
It's actually Barbara writing... it just shows my husband's name, the account is in his name... just fyi
How come it doesn't look tender???
It's not falling apart....... (it does look delicious)
Maybe🤔the larger ones have more fat running through
At first I was worried because they usually do fall apart, but once I had it in my mouth it tasted like fall apart tender heaven. This was from a local farm, grass fed, no meds and all that so I think it was just a different texture? Everything else about it was perfect though and the leftovers were also divine!
I am curious you don't use any liquid in the cooker?
It's not needed for this cut of meat in a slow cooker.
Shouldn't you brown the brisket first?
You certainly can! I often do it last though.
I have an Eye of the Round.🥩 Is that similar to Brisket? 🥩Can I slow cook it too? Or does it need roasting? Mine is just over 7 pounds! Should I cut it in half and vacuum pack and freeze other the half?! I have never ever cooked a brisket or an eye of round! Please help!
Gladys, Toronto🇨🇦
They are completely different but they are both 'slicing' roasts. Here's my favorite way to cook eye of round: The day before cooking rub with salt &pepper, olive oil. When ready to cook preheat oven to 450 and roast uncovered about 25 min, then lower to 325 and roast for another hour or until internal temp gets to 125. Then cover pan and let it rest for another 20 min where it will continue to cook. At the end of this it should be a prefect medium rare and ready for slicing!
@@KetogenicWoman Sounds wonderful…. That is exactly what I will do!
Thank you! Yes, I want a slicing roast. I plan on buying an a meat slicer on Amazon🇨🇦 For better slicing! And I will dehydrate some of those slices for jerky! 🥩🥰
How would it be to omit the artificial sweetener?
I added sweetener to the brisket? This is a couple years old and can't see why I would do that, lol! Um I think it would be great to omit the sweetener!
May I ask how your cholesterol is?
The better question to ask is How is your HDL, blood pressure and Triglycerides? So in my case my LDL is slightly elevated but when my doctor saw the other numbers she said "Nothing to see here, keep doing what you are doing'. Elevated cholesterol is associated with longer life now, time to ditch the old science. However if you are still eating processed carbs and have high cholesterol then you are in trouble. Ditch those ASAP.
Do you have this recipe available on your website?
I have an oven baked brisket on my website. But not this one, sorry!
New to your channel, as I was looking for a low carb brisket recipe, as I don't have a smoker. Question: Did you flip the brisket during cooking in the crock pot?
No the brisket doesn't need to be flipped in the crockpot, or the braising pot or in the oven method. (I have done all 3 on youtube!). I don't have a smoker either! My favorite way if the brisket is small enough (around 4lbs or less) is to sear it and braise in the oven. So good!