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Best Keto Kosher Shredded Chili Beef Brisket Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.9/5
(1255 reviews)
By Zylo Nutritionist Team
Best Keto Kosher Shredded Chili Beef Brisket
Zylo Recipes

Description

This brisket recipe offers a delightful variation on the traditional slow-cooked favorite, transforming a humble cut of beef into a deeply flavorful and comforting meal. The brisket is pressure cooked until supremely tender in a rich, vibrant tomato-based broth, infused with the sweetness of red bell peppers and aromatic spices. The result is a melt-in-your-mouth texture, where the beef easily falls apart into succulent, shreddable strands, reminiscent of a hearty chili.

The beauty of this dish lies in its versatility and ease of preparation, making it perfect for both weeknight dinners and festive gatherings. Brisket is an economical choice, and this recipe maximizes its potential, delivering maximum flavor with minimal effort. The pressure cooking method significantly reduces the cooking time, allowing you to enjoy a traditionally long-cooked dish in a fraction of the time.

Once cooked, the shredded brisket becomes a blank canvas for endless culinary possibilities. Serve it alongside fluffy cauliflower rice or creamy cauliflower mash for a satisfying and wholesome meal. Pair it with a medley of your favorite roasted vegetables or a crisp, refreshing salad for a lighter option.

For a fun and interactive meal, spoon the shredded brisket into crisp lettuce cups and top with creamy avocado, your favorite cheese alternative, or a dollop of dairy-free sour cream. This brisket is ideal for make-ahead meals. It can be stored in the refrigerator in an airtight container for up to a week, allowing the flavors to meld and deepen even further.

It also freezes beautifully for up to three months, making it a convenient option for busy schedules. To reheat, simply thaw the brisket and gently simmer it in a saucepan over medium heat until warmed through, or microwave it until heated through. This recipe transforms brisket into a versatile and flavorful dish that's sure to please everyone.

Preparation Time

Prep Time
15 min
Cook Time
1 h 30 min
Total Time
1 h 45 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal
C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g
P
Protein
45 g
C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 10 g
Cholestrol 100 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Olive oil
    Olive oil
    4 tbsp
    2.
    Onion, white, yellow or red, raw
    Onion, white, yellow or red, raw
    0.5 cup
    3.
    Garlic
    Garlic
    2 clove
    4.
    Beef Stock Cube
    Beef Stock Cube
    1 piece
    5.
    Tomato puree
    Tomato puree
    2 tbsp
    6.
    Chili Powder
    Chili Powder
    1 tsp
    7.
    Paprika
    Paprika
    1 tsp
    8.
    Cumin, ground
    Cumin, ground
    1 tsp
    9.
    Mustard powder
    Mustard powder
    1 tbsp
    10.
    Red wine, other types
    Red wine, other types
    0.5 cup
    11.
    Cinnamon Stick
    Cinnamon Stick
    1 piece
    12.
    Cider vinegar
    Cider vinegar
    1 tbsp
    13.
    Beef brisket, no visible fat eaten
    Beef brisket, no visible fat eaten
    3 lb
    14.
    Red bell peppers, raw
    Red bell peppers, raw
    2 small
    15.
    Tomato, canned
    Tomato, canned
    14 fl oz
    16.
    Dark chocolate bar 70%-85% cacao
    Dark chocolate bar 70%-85% cacao
    1 tsp
    17.
    Salt, sea salt
    Salt, sea salt
    1 tsp
    18.
    Black pepper, ground
    Black pepper, ground
    0.5 tsp
    19.
    Water
    Water
    14 fl oz

Instructions

    1.
    Dice the onion and roughly chop the garlic. Cut the brisket into 6-8 large pieces, removing any excess fat. Press the ‘sauté’ function. When hot add in 2 tablespoons olive oil and sear the beef chunks until browned all over. You may need to do this in batches. Remove the meat from the instant pot and set it aside on a plate.
    2.
    Add the remaining 2 tablespoons of olive oil to the pot and saute the onion until softened. Deglaze the base of the pot with the red wine. Stir in the garlic, hot chili powder, paprika, cumin, mustard powder, beef stock cube, and tomato purée.
    3.
    Chop the capsicums into small pieces, approx half an inch. Return the beef to the pot and coat in the spice mixture. Tip in the canned tomatoes, apple cider vinegar, cinnamon stick, sea salt, black pepper, and water, just enough to cover the beef. Tip: Use the can from the tomatoes to measure 1 can full of water as a guide.
    4.
    Cover the pot and set the vent to ‘sealing’ and pressure cook for 90 minutes at high pressure. Allow for 10-15 minutes of natural pressure release. Remove the cinnamon stick. Taste, and add more spices and season if needed.
    5.
    Use a slotted spoon to transfer the brisket from the pot to a large bowl. Shred the brisket using 2 forks, or keep as large chunks depending on preference. If the sauce is quite thin, set the Instant Pot to Sauté mode without the lid for a further 15-20 minutes to allow the liquid to reduce and thicken. Continue to stir as it cooks to prevent the bottom from burning. Ladle the sauce over the brisket to coat before serving.