Low Sodium Herb-Braised Beef Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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Ingredients

6 servings

3 ½ lb beef brisket (flat cut), trimmed of excess fat
1 ½ tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
1 large yellow onion, halved and thinly sliced
6 garlic cloves, smashed
3 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
¾ cup pomegranate juice (100% juice, no added sugar)
3 tbsp apple cider vinegar
2 cups bone broth (homemade or additive-free, no pepper)
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels, then season all over with the sea salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 5–6 minutes until deep brown and releasing easily from the pan. Flip and sear the other side for 4–5 minutes until equally browned. Transfer the brisket to a plate.

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