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
- Preheat the oven to 350 degrees
Sauce:
- Combine all ingredients for the sauce in a food processor until smooth
Roast:
- Place the brisket in a pan that just fits the meat so that the meat is sitting in the sauce
- Pour the sauce over the meat
- Cover tightly with two layers of aluminum foil
- Bake for two hours or less depending on how you like your meat, use the thermometer to check after one hour of baking
- 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.
- Transfer meat to a cutting board and allow to cool for 10 minutes. If you cut the meat too quickly, it tends to shred.
- Pour sauce from the pan into a stovetop saucepan and cook on medium-high heat until it is reduced to under 3 cups
- Slice meat against the grain
- Pour the sauce on top and serve hot
