In a cozy, rustic kitchen nestled in the countryside, a culinary adventure took root, leading to the creation of the Completely Keto Honey Mustard Brisket. The story begins with a local chef, renowned for their passion for keto-friendly recipes that don’t compromise on flavor. Inspired by the lush, surrounding farmlands and a desire to craft a dish that could become the centerpiece of family gatherings, the chef experimented with a blend of bold and harmonious flavors.
The foundation of the dish was a prime cut of brisket, chosen for its rich marbling and potential to absorb the marinade’s deep flavors. The chef crafted a unique marinade combining the richness of olive oil, the tangy bite of red wine vinegar, and the sweetness of Nature’s Hollow Sugar Free Honey Substitute, complementing it with the robust taste of Dijon mustard. To this, they added freshly sliced onions and seasoned the brisket with a generous sprinkle of Pink Himalayan Salt and cracked black pepper, creating a perfect balance of flavors.
After hours of slow cooking, the brisket emerged tender and infused with a complex flavor profile that was both keto-friendly and irresistibly delicious. It became an instant classic, served with a side of roasted keto-friendly vegetables like Brussels sprouts and a cauliflower mash, turning every meal into a celebration of taste and health.
The Completely Keto Honey Mustard Brisket wasn’t just a meal; it was a testament to the chef’s dedication to keto cuisine, proving that healthful eating can also be rich, satisfying, and full of flavor. It quickly became the talk of the town, drawing people from all walks of life to the chef’s table, eager to experience the dish that had transformed keto dining into an art form.
Ingredients
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup Nature's Hollow Sugar Free Honey Substitute
- 1 onion sliced
- 4 lb brisket
- 1 tsp black pepper
- 1 Tbsp Pink Himalayan Salt
- 1/2 cup Dijon mustard
Instructions
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Set oven to 325 degrees.
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Layer the oil, onions then brisket in a roasting pan.
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Mix together all the sauces and spices in bowl well.
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Pour over the brisket and cover with foil. Roast for 2 and a half hours.
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Remove brisket from oven and slice to allow the sauce to enter.
Recipe Notes
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