Caramelized Broth Brisket with Beef Jam

Please note, there are no process photos here. The reason is that I never expected this would be on the site. But never underestimate Stacy’s love of some slow cooked beef!

For months now, Stacy has been acquiring beef briskets at a rapid pace. I think my freezer now contains four. Why, you ask?  Because of the nonstop hints that she’d like me to make the Primal Palate Braised Brisket recipe, which she had while visiting them and claims it was one of the most divine food ever.

Only one problem though, as I pulled this cut out of my fridge: Stacy isn’t eating tomatoes right now, so a recipe involving a whole can of sauce is out of the question.

In a pinch, I modified it for our liking.

Caramelized Broth Brisket (with BEEF JAM)

Ingredients

3 lbs. beef brisket (we used US Wellness Meats’ and it was perfect)
1-2 onions (yellow preferred), sliced
2 C beef broth (preferably homemade)
salt
pepper
Italian seasoning (or a combination of dried basil, parsley and oregano)

Instructions

  1. ♥ Add onions to bottom of shallow roasting dish (I used this but any braising dish will do just as well)
  2. ♥ Salt, pepper and season both sides of the brisket and place on top of the onions
  3. Roast for 90 minutes in a 350 degree oven to cook the onions
  4. Add the broth, cover and reduce heat to 325; roast for an additional 4 hours (baste the meat with the broth every 30-60 minutes, if you’re able, until it’s no longer a liquid)

Enjoy a rich and savory roast that will have you begging for more! The nutrient-dense bone broth will caramelize with the onions and make a sweet jelly-like sauce to spread over your meat. It’s BEEF JAM!

We served our meat with butternut squash and a salad – divine! And since your kids helped with the ♥ steps, they will be excited to eat it too. Trust me, Stacy had to arm wrestle the boys for who got seconds!

This is a perfect food for children who don’t particularly love meat – it’s sweet and soft to eat on underdeveloped jaw muscles.

 

About Matthew

Matthew McCarry has written 225 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

  • Katie

    Can’t wait to make this my hubby is going to bwe begging for this everynight.

  • scapegoated

    Ummm…yes please!! This looks amazing.

  • Christie

    Now I have GOT to make some beef broth. This sounds fabulous!

  • Kate @eatrecyclerepeat

    Oh this looks SO good, and I’m not a huge beef eater. I do love homemade gelatin and bone broth, as well the cooking fat from healthy, sustainably-raised animals! I can’t get grass-fed beef here in Japan, so I wonder if I could do a chicken version? Otherwise I know this will be making an appearance on the family table when I’m home for the holidays. Thanks for sharing such a creative and nourishing recipe!

  • gwenjj

    Looks yummy! Could this work in a slow cooker too?

  • Andrea

    OMG. This sounds so good. Thankfully, I have all the ingredients and will make it tomorrow!

  • Saundra

    This looks s good – even for someone like me who doesn’t enjoy red meat :) I have such a difficult time eating because of that. I have celiac besides several additional autoimmune diseases; thereby no shade plants either! What’s a girl to eat? :0)) I wish that I liked to eat meat — but I’m like your kids you mention in this post. My husband loves brisket so I I’ll pick one up tomorrow and cook this for dinner. It will be a good change from chicken and fish.

  • Kelly

    I have this in the oven right now! But, I am wondering if there is absolutely no liquid added at the start. Is this correct? Then you add the broth after it has baked for 90 mins. I’ve put it in the onion (brisket on top of onions). My brisket is much smaller than yours as well. So, I will be checking on it at about 60 mins.

    • http://PaleoParents.com Stacy & Matt

      Yes, that’s right! How’d it turn out?

  • Tina B

    Do you think this would work well in the crock pot?

    • http://PaleoParents.com Stacy & Matt

      Possibly! Haven’t tried it!

  • Jennifer

    Do you cover it while it’s in the oven?

    • http://PaleoParents.com Stacy & Matt

      Nope

  • Betty K

    We made this last night and the house smelled amazing! I think we cooked it a little too long because it ended up being a tad dry, but very delicious. It should be noted that near the end of the 4 hours you need to keep an eye on it because the “jam” can go from gooey yumminess to burnt yuck pretty quickly.

  • Jessica

    Hey! I can’t do onions. How would you do this without them? Add the broth and begin at the second step (roasted for 4 hours at 325)? Thanks!!

    • http://PaleoParents.com Stacy & Matt

      Shouldn’t be too much of a problem, but it wouldn’t make the same thick sauce, I would think.

  • Aulii Margeth VanBoskerck

    Thank you! My 6 year old is not a fan of beef. He says he gets tired of chewing do I am always looking for different ways of sloiw cooking beef. I can’t wait to try this!

  • cecilia

    Could you make this in a crock pot on low? I’d love for this to be ready when I get home from work!!!

  • Laura Madge

    Could this method work with another cut of beef? I don’t think I’ve seen Briskit in Canada. Thanks.

    • http://PaleoParents.com Stacy & Matt

      You could probably try it with Skirt Steak or Flank Steak. Brisket is a flat, long, wide cut. When you go to the butcher counter, ask him for help finding a similar cut. They are always really helpful to us. <3

  • Stephanie

    So I don’t have a cool pan like yours. Do you think it would be fine in a dutch oven if I leave the lid off?

    • http://PaleoParents.com Stacy & Matt

      Absolutely! Happy cooking!