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Harlan Kilstein’s Keto Overnight Brisket

Course: Main Course
Cuisine: American
Servings: 12
Calories: 47 kcal
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Ingredients

Preparing The Meat

  • meat
  • garlic
  • 2 onion
  • 1/4 cup virgin oil divided
  • 1 celery peeled and sliced
  • 1 tomatoes – diced or crushed
  • 1/2 cup lakanto sweetener
  • 1/4 apple cider vinegar
  • Salt and pepper

Instructions

Selecting The Meat

  1. The key to overnight Brisket is fat. The fattier the cut of meat, the juicier this will be.
  2. Make sure to choose an inexpensive cut of meat. I usually look for second cut.
  3. For brisket, do NOT chose a first cut or top of the rib.
  4. If all they have are lean cuts of meat, talk to the butcher.

Preparing The Meat

  1. Rinse off the meat.
  2. Add 8 minced cloves of garlic
  3. 2 medium onion chopped.
  4. 1/4 cup extra virgin olive oil, divided
  5. 1 bunch of celery, peeled and sliced
  6. 1 large can tomatoes – diced, or crushed
  7. 1/2 cup lakanto sweetener
  8. 1/4 apple cider vinegar
  9. Salt and pepper

Fill Your House With Deliciousness

  1. Assemble all ingredients in an aluminum pan.
  2. Add water in the pan until it’s 3/4 up the side of the meat.
  3. Turn the oven on to 250 degrees and GO TO SLEEP.
  4. When you wake up, the house will smell delicious and your brisket will be done.
  5. It should cook for a minimum of six hours.
  6. Let the meat sit for one hour.
  7. Thinly slice the meat.