Nothing says “Welcome to my humble abode” like a big hunk of meat.
It’s been 13 years since we hung out with a friend from high school and this is the main dish that I prepared, a year ago. Sometimes it takes me quite a while to post the foods we eat. :) Sometimes the photos just aren’t presentable compared to the flavor. This was one of those cases.
When we got back from Austin for the second time this year I was all about the smoked meat but since I don’t own a smoker and never use the grill I turned to my baby, the oven, and prepared this dish for the second time.
Big Hunka Beef Brisket
You’re cooking a lot of meat here, so this Paleo recipe is going to take some time. Be sure to get started several hours before your guests arrive, or you can cook it on Sunday and eat it throughout the week.
You may have heard that the Paleo diet is bland, boring, and unsustainable. Well, if you haven’t already figured it out, I’m going to show you just how wrong those naysayers are by loading this bad boy up with plenty of spices.
The Spice Drawer is Your Friend
In addition to being delicious, spices come with a healthy dose of anti-oxidants to help boost our immune systems and protect us from oxidative stress, which can lead to everything from heart disease to cancer.
While all spices are good, cumin (just one of the spices in this recipe) might be especially beneficial (Source).
Bring Texas to Your Home
Next time you’ve got friends or family coming over, whip up some Dry Rub Paleo Beef Brisket and serve with all your favorite sides.
I picked up a bottle of local pickles, with a clean ingredients list. Sliced them up to serve on the side with some sliced sweet onion along with the carrots the brisket were cooked with.
Add one of the sides pictured below while the meat is doing its thang and take the extra time while it’s cooking to head outside and enjoy the outdoors.
Take Time to Play
Dry Rub Paleo Beef Brisket
- 1 tablespoon ground coffee
- 1 tablespoon sea salt
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coarse ground black pepper
- 3-4 lb grassfed beef brisket
- 8-10 whole carrots, peeled
- 1 cup organic beef broth
- Preheat the oven to 325°F.
- Combine ground coffee, sea salt, paprika, chili powder, garlic powder, onion powder, cumin and black pepper in a small bowl. Stir to combine.
- Spread half the mixture into the bottom of a 9x13 glass baking dish. Lay the beef brisket on the mixture and press down so the meat is pressed into the spices. Pour the rest of the dry rub over the top of the brisket and using your hands push down and rub thoroughly.
- Lay the peeled carrots down under the brisket. Add beef broth to the dish.
- Roast the brisket and carrots for 3 hour, covered with foil.
- Remove the foil and roast an additional hour uncovered to brown the top. Remove from the oven and let rest.
- Slice the meat thin, against the grain, to serve for slices or use two forks to pull and serve shredded. Serve topped with pan juices and roasted carrots.
- Enjoy! :)