Oven Braised Brisket - For the Carnivore Diet
This oven braised brisket stays true to a carnivore approach: just beef, salt, and animal fat. A gentle, covered cook in the oven lets tough connective tissue break down until the meat turns tender and sliceable, with a rich beefy jus to spoon over the top.
Choose a 4 to 5 pound brisket flat or a smaller portion of a whole packer. Trim to an even 1/4-inch fat cap so the top renders but doesn’t leave greasy puddles. Season simply and let time do the work—no plants, no spices needed.
Salt generously (about 1.5 teaspoons kosher salt per pound) and, if you can, let it rest in the fridge for a few hours or overnight. This dry brine seasons the meat throughout and helps it stay juicy.
A quick sear in beef tallow builds a deep crust and fond. Then add a little beef bone broth, cover tightly, and braise low and slow. You’re aiming for probe tender at around 200 to 205°F; the exact time depends on thickness.
Let the brisket rest before slicing so the juices redistribute. Slice against the grain for clean, tender slices, or take it slightly hotter for a shreddable texture. Reduce the pan juices for a glossy, gelatin-rich sauce.
Leftovers reheat beautifully in their own jus. They’re excellent as-is, crisped in a skillet, or chilled and sliced thin for cold plates. This is straightforward, reliable brisket with nothing to hide behind—just clean, beef-forward flavor.
Ingredients
- 4 to 5 lb (1.8 to 2.3 kg) beef brisket, flat or small packer, trimmed to a 1/4-inch fat cap
- 2 to 3 tbsp kosher salt (about 1.5 tsp per pound), to taste
- 2 tbsp beef tallow, divided
- 2 cups (480 ml) beef bone broth or water
- 1 tbsp unflavored beef gelatin (optional, for richer jus)
- 1–2 beef marrow bones or beef trimmings (optional, to enrich the braise)
Instructions
- Dry brine: Pat the brisket dry and trim to an even 1/4-inch fat cap. Season all over with kosher salt (about 1.5 tsp per pound). Refrigerate uncovered for 2 to 24 hours if time allows; otherwise proceed.
- Preheat the oven to 300°F (150°C). Place a rack in the lower-middle position.
- Sear: Heat 1 tbsp beef tallow in a large Dutch oven or roasting pan over medium-high heat. Sear the brisket fat-side down until well browned, 5 to 7 minutes. Flip and sear the other side for 3 to 4 minutes. Remove the brisket and set aside.
- Deglaze base: Add the bone broth (or water) to the pan and scrape up any browned bits. If using gelatin, whisk it into the warm liquid until dissolved.
- Assemble for braise: Return the brisket to the pan fat-side up. Add the remaining 1 tbsp tallow on top. If using, nestle marrow bones or trimmings around the meat. The liquid should come 1/3 of the way up the sides; add more broth or water if needed.
- Cover tightly with a lid or double layer of foil to trap steam. Transfer to the oven and braise for 3 to 4.5 hours, checking after 3 hours.
- Doneness check: Begin probing the thickest part; it should read about 200–205°F (93–96°C) and feel like the probe slides in with little resistance. If not tender, continue braising, checking every 20 to 30 minutes.
- Finish and brown: Uncover and return to the oven for 20 to 30 minutes to set the bark and reduce the juices slightly.
- Rest: Transfer the brisket to a board, tent loosely with foil, and rest 20 to 30 minutes. Skim fat from the pan juices or leave it for richness; reduce the jus on the stovetop if you want it thicker.
- Slice and serve: Slice against the grain into 1/4-inch slices for classic brisket. For shreddable texture, braise to 208–210°F before resting and pull the meat apart. Spoon hot jus over the top.