Keto Brisket with Mushrooms
2.4g
Net Carbs
34.4g
Protein
36.0g
Fat
0.6g
Fiber
484
Calories
Ingredients:
- 2 medium (2-1/2" diameter) Onions
- 1 tablespoon Extra Virgin Olive Oil
- 1 can (14 oz), ready-to-serve Beef Broth, Bouillon or Consomme
- 1/2 teaspoon Salt
- 15 pieces Dried Porcini Mushrooms
- 4 pounds Beef Brisket (Whole, Trimmed to 1/8" Fat)
- 1 teaspoon crumbled Bay Leaf
- 1/4 teaspoon Black Pepper
- 1 1/2 teaspoons Garlic
Directions:
- Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature. Chop onions and mince garlic, set aside.
- Heat oil in a large Dutch oven over medium heat. Brown brisket on one side. Turn and add chopped white onions; continue browning. When onions are brown, add minced garlic; cook 1 minute more.
- Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms, chop then place them into the Dutch oven. Strain soaking liquid through a coffee filter to remove grit and add to Dutch oven.
- Add the beef broth, bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board.
- Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices and serve with the mushroom gravy.
