Slow Cooker Beef Brisket // High Fat, Zero Carb Meal Prep on Carnivore Diet
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- Опубліковано 10 січ 2023
- Slow cooker beef brisket is a fantastic recipe if you are on the carnivore diet, or if you’re looking for low carb meal prep ideas. Brisket is economical and very high fat (70%+), making it an ideal cut for any low carb high fat diet. Brisket is a very optimal cut of meat for the high fat carnivore diet because it is incredibly fatty with a 70%-30% fat to protein ratio and it is one of the cheapest cuts of beef available! In this video we will show you how to cook beef brisket in a crock pot - a fool proof simple recipe to add to your meal prep list! We have tried making this cut in the Instant Pot before but it just does not yield the same tender result as the crock pot.
We purchased this beef brisket from Costco and after comparing prices at various local butchers, Costco just has the best deal. We highly recommend that you compare prices at your local stores to see where the best deals are in your area. The beef brisket we purchased was $58 CAD or about $5/USD per pound. We’re meal prepping this beef brisket in preparation of Alice’s post partum recovery period but of course this would also be a great weekly meal prep option.
Our recipe is the simplest way to make brisket - feel free to also add your own dry rub if you would like a Texas style (which is more flavourful). On the carnivore diet our taste buds have simplified and we’ve just learned to enjoy beef and salt for what it is.
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I've been watching brisket videos for almost 2 hours and yours is the most encouraging and the one that I'm going to try. I've got to pick up a crock pot tomorrow since I got rid. Going carnivore 4 years ago turned me into a minimalist LOL
Here's what I do with a large brisket from Costco. I cut it into 3 sections. First section I cube up and grind for burgers, it's got the perfect meat/fat ratio. 2nd section I cook in the Instant Pot for brisket roast. I also cut most of the fat off the whole brisket. Render that in the instant pot, and make cracklings and tallow out of it. And 3rd, for that last section, I brine it for about 1 week, to make either corned beef or pastrami. The large brisket may be costly at first, but you get several meals out of it. Very cost effective and delicious!
Oh wow, that’s a great use of the meat by cooking it 3 different ways! How do you brine the brisket?
@@AliceAndKev I'll share my recipe and techniques. I don't remember where I got this, but I've used it for many years. This is a long process, at least 7-8 days. Maybe not the best time with a new baby! But save it for a better time in the future.
First step. Make the Whole Pickling Spice Mixture. This works for both corned beef and pastrami.
Ingredients: (Double for a large brisket)
If doubled spice mixture equals approximately 1/2 cup. Can be made in advance.
1 tbls coriander seeds
1 tbls black peppercorns
1 tbls yellow mustard seeds
1 tbls red chili flakes
1 tbls allspice berries
1 tbls whole cloves (optional, I omitted this. I thought it was too sweet. Your choice)
1 tsp ground ginger
1 small cinnamon stick
2 bay leaves
Instructions:
Mix together in bowl. Coarsely chop in spice grinder, or in a mortar and pestle. The grinder is quicker and less stress on your hands. Just be careful not to turn the mix into a powder. Keep some texture especially for the peppercorns and coriander. Set aside.
2.Make the brine. (Double for a large brisket)
Ingredients:
1 gallon water
1.5 cups kosher salt (I recommend Redmond’s kosher salt, no anti-caking additives)
1 cup granulated sugar*
4 tsp pink curing salt--AKA Prague #1 Powder (NOT Himalayan pink sea salt)
10 cloves fresh garlic, peeled and crushed
Whole pickling spice mixture (above) Use 1/2 for 1 average size brisket, or about 1/4 cup.
1 gallon ice
*Note: sugar is OK for this since it’s just in the brine, and gets washed off anyway.
Instructions:
Boil water in a large, deep pot, enough for 2 gallons. Add salt & sugar. Stir well until completely dissolved. Add curing salt, garlic and spice mixture. Remove from heat.
3.Pour in ice, and cool to room temperature. Then add the brisket.
Make sure brisket is completely submersed in the brine. Place lid on top and secure.
Brine the brisket for 5 days in the refrigerator, turning over daily. Weigh it down. I use a large dinner
plate, to keep it totally submersed.
After that time remove meat from the brine and thoroughly wash off all the salt; at least 5 rinses. Blot dry with paper towels.
Empty pot of the brine solution. Fill with clean, cold water. Return meat to refrigerator. Desalinate for 24 hours in the refrigerator.
4.Prepare Rub.
Ingredients:
4 tbls whole, coarsely ground black peppercorns. 3 tbls if using Tellecherry peppercorns, which I prefer.
2 tbls whole coriander
Yellow mustard, like French’s.
Instructions:
This is the typical rub for pastrami and corned beef; simply black peppercorns and coriander seeds, lightly crushed in the spice grinder or mortar and pestle. Eyeball the amounts, maybe 1/3 cups each, depending on the size of the brisket.
Smear brisket all over with mustard, just enough so the spice rub sticks. Cover all sides, including edges and bottom. Next apply the spice rub, patting down to make it adhere.
5.This part you can cook in the Instant Pot, or slow cooker. About an hour per pound in the slow cooker, for corned beef or pastrami. Instant pot will only take about 1 hour.
From here, if you want to make pastrami I recommend following directions from Pressure Luck Cooking.com
pressureluckcooking.com/instant-pot-pastrami/
Enjoy! Let me know if you have any questions.
@@gladysbigg77 This is amazing, thanks for sharing. We've never made meat like this before and definitely want to try it out. Cheers!
@@AliceAndKev You're welcome. Just take it step by step. It's not difficult, and most of the process is hands off. Just don't rush it.
Like someone else said, this is the least intimidating version for brisket. I'm doing this tomorrow. Thank you so much for posting this.
Looks delicious. Nice video. Hope you and your wife have a lovely delivery experience. You child will have wonderful parents.
Hi Capitainofmysoul! Thanks for the kind message! Baby boy came in December and Alice is recovering well! Stay tuned for more content 😉
Anita from ketogenic Woman recommended you. I’m glad she did! I look forward to binging on your videos;)
Welcome and thank you! Stay tuned for more content ☺️
Thanks - simple and looks amazing.
Mmmmm… I’m definitely making this! Thank you, so much for this video! ❤
Hope you enjoy! Thanks for watching!
Thank you! I have been wanting to learn how to make brisket and didn't know how. It looks very easy. I look forward to trying this. Thank you!
Thanks for watching! Brisket was very intimidating to us at first but it’s actually super easy! Let us know how it works out!
I have done brisket on carnivore for years. It is so easy to cook and to make hamburger out of it. Costco is the absolute best place to get it too. Nice video!!! Good luck with your new baby coming!!!!
Great content. I’m heading to Costco tomorrow got to get us a brisket. Nicely done. I wish we had smell a vision on the tv. Lol. Stay well
Thanks for watching Cathy! Please let us know how it turns out!
I’ve followed your video several times now & it turns out great! My fav. Breakfast is to fry a slice of bacon w/ a 1/2 slice of brisket & a fried egg. Delish!
Glad you enjoy! That breakfast sounds amazing!
Great idea to food prep for the baby! Ooo can’t wait for baby news!
Baby boy came in December and all is well! Alice is just in post partum recovery now :) thanks for watching!
Congratulations on your baby boy. 💙💙
@@AliceAndKev Congratulations on your baby! I didn’t realize he was here already! 🥳
Great video, so good to find basic /delicious recipe with Redmond Salt as well : )
Glad you enjoyed!
Love Redmond salt!
Do you guys have a video, or any tips for an oven-baked brisket?
It's my 6th day on carnivore and yeah, all I can think of now is 'I hate mince meat'. Got instant pot today from amazon and going to try this recipe. I can't wait. :)
Mince meat definitely gets boring! Glad you enjoyed & thanks for watching!
Hi, great video, looks good. I do very similar but in crockpot I brown brisket fatcap down then flip and add ingredients. Idk if you or wife like chipotle peppers in adobo? But I also mash some peppers and sauce with diced garlic and brush on fatcap and put down in crockpot with oil to brown fatcap, as browning I brush bottom and sides then flip and continue... Oh I season the brisket before brush with chipotle, it's life changing, I'd don't want lot heat but want that smokey flavor start with 1 pepper and work up👍, we love it first way like yours when make for club sandwich it's awesome with the layers, lettuce , tomato, mayo, bacon, then middle bread, brisket, Dijon mustard, onions then bottom bread, it's insane 🤤, sry lol. Carried away tyvm tc, before I go into pressure cooker recipes 🤣🤣😂
Hi Ronald, thanks for sharing your technique! Browning the meat definitely makes a difference and we’ll be sure to try that next time ☺️ have a great day!
I stand by my Instant Pot; it's an absolute workhorse (brisket, oxtail, shank, etc.)...and it does sous vide for chuck steak and other tougher cuts.
Hi Michael, thanks for watching! What settings do you use on the instant pot for brisket? We can’t seem to find the right one 🤣
@@AliceAndKev I set the slow cook setting on the IP to low and cook the brisket for 8 hours just like you do & it comes out perfectly. For oxtail & shank I salt & saute all sides on the IP at high, add a little bone broth, then pressure cook for 45 minutes. Yum!
@@Wings_nut we're going to try this next time! thanks for sharing :)
@@AliceAndKev Of course. Thanks for all you do for the carnivore community.
I always put in a slow cooker bag first. (1) Two reasons: it makes cleaning super easy (have I ever told you that I’m lazy?), and (2) the bag can be lifted out with contents in, be placed in a large mixing bowl, and refrigerated for another meal. VOILA!
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How could you put that away without taking a big bite? I’m drooling. 🤤
Thanks for watching! Let us know if you try it :)
Subbed
How do you reheat after freezing?
Q: Do you have a similar YT video, maybe as a short, where you suggest rubbing w/ salt & letting it sit in fridge overnight, possibly uncovered? I thought I first saw you on that vid but now only see this one. I’m curious to try that pre-salt step again but don’t know if I’m supposed to leave uncovered or covered in fridge.
hmmm no we don't have a salt brining method for brisket, but we do cook our prime rib in a similar way.
justrealfood.com/perfect-everse-sear-prime-rib/
We do have an oven baked brisket recipe that uses some more seasonings/condiments that cooks a bit faster than this slow cooker method.
justrealfood.com/oven-baked-brisket/
what paste did you add after salt ???
Is better then boullion okay to use for carnivore?
Congratulations
Watching you do this gives me confidence it will be edible when I do it😂
Can you do a vid using OVEN to roast brisket in? 👍
Sure, we'll do one next time we pick up a brisket! Stay tuned to the channel. Thanks for watching Jennifer!
❤😋😋
Did I miss the pre-browning or did you not do that? About how many lbs is your meat you cooked?
For this video it isn't necessary since it's slow cooked for so long. I believe the whole brisket was 10 pounds divided into 3 pieces = a ~3 pound brisket before cooking.
@@AliceAndKev Thank you! This was so delicious I went. out and bought another brisket for today. This one is smaller, about 1.5 lbs.
Will you eat the fat cap as well?
I would hope so 😍😋
Would you ever broil it at the end to crisp up the fat? 💋 from 🇨🇦
We have before for our Prime Rib recipe. We haven't tried that on the brisket though :)
What is it that you added from the jar?
It's beef stock :)
Thank you so much for the reply. I've not been successful in cooking brisket before, i'll give this method you share a try soon 🙂
I would fry that fat cap in hot butter!
Why did you add beef bouillon? Itself is already a real beef!
Just put raw eggs in the renders fat and water . Eat it
You want all of that fat that is where all your flavor is