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Completely Keto Holiday Roast




In the warmth of a kitchen filled with the anticipation of holiday festivities, a culinary enthusiast who embraced the keto lifestyle set out to create a centerpiece dish that would dazzle friends and family while adhering to dietary preferences. The goal was a Completely Keto Holiday Roast, a dish that would encapsulate the joy and abundance of the season without the usual carb-heavy ingredients.

The foundation of this festive creation was a magnificent first-cut brisket, chosen for its rich marbling and flavor potential. This piece of meat, once rinsed and patted dry, awaited transformation into a culinary masterpiece, promising to be the highlight of the holiday table.

The sauce, a concoction of carefully selected ingredients, was where tradition met innovation. Onion, ginger, and garlic formed the aromatic base, while Nathan’s Mustard added a tangy kick. The inclusion of Pinot Noir brought depth and a hint of luxury, a nod to the celebratory nature of the dish. Zevia Cola or Ginger Ale offered a modern twist, providing sweetness without the sugar, perfectly complementing the Walden Farms Ketchup which served as a keto-friendly alternative to traditional ketchup.

Lakanto Sweetener and apple cider vinegar balanced the sauce with sweetness and acidity, while wheat-free Tamari sauce added umami depth, ensuring the roast was flavorful and complex. Olive oil, ground cloves, and coarsely ground black pepper rounded out the sauce, infusing the brisket with a blend of spices that evoked the warmth and spice of the holiday season.

As the brisket slowly roasted, basted with the innovative sauce, the kitchen became a place of magic and transformation. The aroma of the cooking meat mingled with the spices and filled the home with an intoxicating scent that promised a feast to remember.

The Completely Keto Holiday Roast emerged from the oven as a testament to the possibility of maintaining dietary principles without sacrificing the richness and tradition of holiday dining. It was not just a meal but a celebration of creativity, a blend of old and new that brought people together in a shared experience of joy and satisfaction.

Completely Keto Holiday Roast

  • 6 lbs first-cut brisket (6-7 pounds, rinsed and patted dry)

Sauce:

  • 1 Onion cut in 4
  • 1 3 inch piece of fresh ginger (peeled)
  • 10 cloves Garlic
  • 1/4 Cup Nathan’s Mustard
  • 1/2 Cup Pinot Noir
  • 1/2 Cup Zevia Cola or Ginger Ale
  • 1 Cup Walden Farms Ketchup
  • 1/2 Tsp Lakanto Sweetener
  • 1/4 Cup apple cider vinegar
  • 1/4 Cup Wheat Free Tamari sauce
  • 1/2 Cup olive oil
  • 1/2 Tsp ground cloves
  • 1 Tbs Coarsely ground black pepper
  1. Preheat the oven to 350 degrees

Sauce:

  1. Combine all ingredients for the sauce in a food processor until smooth

Roast:

  1. Place the brisket in a pan that just fits the meat so that the meat is sitting in the sauce
  2. Pour the sauce over the meat
  3. Cover tightly with two layers of aluminum foil
  4. Bake for two hours or less depending on how you like your meat, use the thermometer to check after one hour of baking
  5. Take cover off and turn meat over and bake uncovered for 1 hour or check with a thermometer inserted in its center to cook according to how you, your family and your guests prefer. For more medium cooked roasts check with a thermometer after 1 hour of baking and after two hours and so on.
  6. Transfer meat to a cutting board and allow to cool for 10 minutes. If you cut the meat too quickly, it tends to shred.
  7. Pour sauce from the pan into a stovetop saucepan and cook on medium-high heat until it is reduced to under 3 cups
  8. Slice meat against the grain
  9. Pour the sauce on top and serve hot




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