Ingredients
Units
Scale
- 2 lbs brisket, trimmed of fat
- 1/2 cup maple syrup (I use Lakanto Maple Syrup)
- 1/4 cup coconut aminos (or soy sauce)
- 1 oz (1/4 cup) onion soup mix
- 2 tbsp tomato paste
For Whole30:
- 1/4 cup date paste
Instructions
- Combine marinade ingredients, stir to combine and pour over beef. Refrigerate beef for 2-24 hours.
- Remove beef from fridge and allow to come to room temperature.
If using the oven:
- Preheat oven to 325 degrees F.
- Place brisket in a baking pan and cover with foil
- Cook for 3 hours, remove foil and cook for an additional 30 minutes
In a Slow cooker:
- Place brisket in the slow cooker and cook on low for 8-9 hours
In a Pressure Cooker:
- Add marinated brisket to the Instant Pot.
- Seal vent
- Pressure Cook at High Pressure for 60 minutes and Natural Release for 15 minutes
Notes
- Nutritional value is for the Lakanto Maple syrup and Coconut aminos and not the Whole30 version using date paste
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Fat: 2.9 g
- Protein: 23.5 g
