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prep time
2 h 15 min
cook time
4 h 0 min
ready time
6 h 15 min
Keto Brisket-Style Oven Roast w Quick Arugula Salad
Perhaps you live in an apartment, a community with restrictions, or you simply don’t own a grill or smoker. You can make a smokey brisket in your oven in half the time with this Keto recipe. Rub a piece of brisket down with a bit of honey and a handful of spices for a simple marinade. After searing the brisket on your stovetop, you slow cook the meat in your oven. By the time the brisket is ready to slice, your whole home is going to smell heavenly and you’ll be drooling! Follow this recipe by completing the meal with a simple healthy salad. Enjoy as-is, or you can use the brisket in a larger meal with Keto mashed cauliflower or on a slice of Keto bread. Serve the brisket like a classic barbecue with a side of your favorite Keto pickles.
When To Use Chuck Roast
Not all grocery stores have brisket available. Brisket can tend to be a more expensive and less popular cut of meat for the average consumer. If you can’t access a proper butcher, you can substitute the brisket pound for pound with a chuck roast. Choose a whole piece of chuck (not small steaks) that has an even distribution of fat marbling without any big fat clusters. You don’t need to make any adjustments to the recipe to accommodate chuck roast.
What Is Liquid Smoke
You can find liquid smoke on the shelves next to condiments, hot sauces, and marinades at your grocery store. Liquid smoke is an extremely concentrated liquid that adds a smokey flavor to sauces and meats. You can use liquid smoke while cooking on a grill, but it’s especially useful for Keto recipes like this one. Adding liquid smoke to a hot pan will make it quickly steam and fill your kitchen with a rich fragrance, so using a pan or splatter screen to trap the liquid smoke will help infuse your foods a lot.
Jessica L.
Net Carbs
5.4 g
Fiber
3.3 g
Total Carbs
8.7 g
Protein
50.1 g
Fats
36.8 g
564 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef Brisket Whole Separable Lean Only All Grades Raw
3 lb
Extra virgin olive oil
2 teaspoon
Honey
1 teaspoon
Salt
1 teaspoon
Black pepper
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
0.5 teaspoon
Cumin, ground
1 teaspoon
Paprika
1 teaspoon
Cayenne
0.5 teaspoon
Liquid Smoke
3 tsp
Arugula
4.5 oz
Salt
1 teaspoon
Black pepper
1 teaspoon
Extra virgin olive oil
2 teaspoon
Balsamic vinegar
1.5 teaspoon
Artichoke hearts or globe, canned in oil mixture
3 oz
Pecans
4.5 oz
Recipe Steps
steps 7
6 h 15 min
Step 1
Begin preparing the brisket well in advance before you’re ready to consume - at least 6 hours prior. Rub a full piece of brisket on both sides with olive oil and then the honey. Sprinkle the salt, pepper, garlic powder, onion powder, paprika, and cayenne over the oiled sides of the meat. Gently press the seasonings into the meat and transfer it to a large dish. Store the brisket in your refrigerator to marinate for at least 2 hours. You may also prepare this step the day before and marinate the brisket overnight.Step 2
When it’s time to cook, heat a wide pan over very high heat on the stove. Wait until the pan is hot, and place the brisket in the pan to sear. Sear on one side, just until the spices have turned golden brown, and use a strong pair of tongs to flip the meat over. When you flip it over, add only two teaspoons of the liquid smoke to the pan and quickly place a lid over the steam. Let the liquid smoke infuse the meat as it sears on the other side.Step 3
Drizzle the remaining liquid smoke in the center of an unlined, seasoned sheet tray. Transfer the seared brisket onto the sheet tray. Turn on your oven to preheat to 250 degrees. Place the brisket in the oven and leave it undisturbed for 4 hours or until a meat thermometer reads a minimum of 165 degrees. If you like more well-done beef, cook until a thermometer reads 180 degrees.Step 4
Let the brisket rest before slicing, and make the side salad in the meantime. Start with freshly washed and dried arugula, and add it to a large mixing bowl. Dress the arugula with salt, pepper, extra virgin olive oil, and balsamic vinegar. Toss the salad together until all the arugula is coated in an even mixture of seasonings and dressings. You can quickly whisk together the olive oil and balsamic before dressing the salad to help emulsify them.Step 5
Select artichoke hearts from a jar. Choosing artichokes that have been marinated in oils and spices will add more flavor to the salad. Simply use your fingers to pull apart the artichoke hearts into pieces and add the pieces to your mixing bowl. Set the mixing bowl aside for the final step.Step 6
Chop the pecans into small pieces or halves, if necessary. Add the chopped pecans to a small pan over medium-low heat on the stove. Toast the pecans, gently tossing them about every 30 seconds or so. When you can smell a warm, toasty, nutty fragrance, pull the pecans off the stove. Cooking any further could result in burning the pecans. Add the toasted pecans to the salad and quickly toss all ingredients together one final time.Step 7
Use a large serrated knife to slice the brisket into long strips. Don’t expect the strips to be perfect - the tender meat should fall apart a little! Serve both the brisket and arugula salad by weight. If you have extra drippings in the tray you cooked the brisket on, you can drizzle them over the meat at serving time.
