Beef Brisket

I haven’t posted a recipe in 2 months…which is basically forever!! Right?! 🙂

After scouring the web – thank you Pinterest!! – for a few hours this weekend while watching Christmas movies, I stumbled across a recipe for Beef Brisket.



Having never made brisket before, I was a tad on the nervous side. I didn’t realize my worry was unfounded, as this is one of the simplest meals to make. The only difficult part was actually finding beef brisket in the stores! I scoured multiple grocers, finally finding this treasured slab of meat at Kroger: 2.73 lbs for $19.08!! Did ya’ll know brisket was so expensive? After shuddering in disbelief, I soldiered on and continued with my shopping for all the ingredients. Thankfully, this recipe doesn’t call for a whole lot of them to begin with!

This Beef Brisket is going to knock your socks off once you’ve tasted it. I managed to get roughly 8 meals out of this, pairing the brisket with a side of mixed veggies. I spent about $25 total for all the ingredients, which works out to $3.13 per serving, cheaper than a meal at McDonalds! 🙂 If you happen to be doing THM, this would be a solid S-Meal, and this recipe is on plan for all you folks doing Whole30.


*3 lb beef brisket
*1 large yellow onion, chopped
2 heads garlic, minced
*30 oz canned diced tomatoes with green chilis
*1 cup beef stock
*2 TBSP olive oil
*salt and pepper

Rinse the beef brisket and pat dry. Rub salt and pepper over both sides of the brisket. Set the brisket aside.

Over medium-high heat, heat a skillet and once hot, add one tablespoon of olive oil.

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Salute onions and garlic until translucent, stirring often to avoid anything sticking to the skillet. After the onions and garlic have been sautéed, pour them into a bowl and set aside.

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In the same skillet, sear the brisket on both sides, roughly 2 minutes per side.

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Once the brisket has been seared, remove from heat and place in the crock pot. Add the onions and garlic, tomatoes, and beef stock. Sprinkle a bit more salt and pepper into the crock pot.

Cover and cook the brisket on high heat for 5 hours, or 7-8 hours on low heat.


30 minutes before serving, remove the meat from the crockpot and shred with a fork. The brisket should fall apart very easily. Add the shredded meat back into the crockpot and stir well to incorporate with the sauce and veggies.

Serve and enjoy!


Head over to Anya’s Eats for the original recipe.


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