If there's one thing I really enjoy---it's some good spiced up, juicy, fall apart in your mouth slow cooked red meat. After getting inspired on a recent trip to Austin I decided to start playing with some Texas inspired brisket seasonings.

I wanted to create something that didn't have all the preservatives, and additives found in most BBQ sauces that are used to make brisket. Yet, still have that wonderful explosion of spice, flavor, and subtle sweetness. This is what I came up with.

I’ve already been through two rounds of it in my house. I can't wait to hear y'alls thoughts.

NOTE: This recipe calls for a Pressure Cooker. You can use a slow cooker intead. Sauté the meat in a pan before hand. Then slow cook on LOW for about 6-10 hours. I prefer a pressure cooker. But, feel free to slow cook if you have the time.

YEILDS 2-4 SERVING…

WHAT YOU WILL NEED:

Instant Pot/Pressure Cooker Tongs Large flat platter Medium bowl Fork Knife Can opener Saran wrap

INGREDIENTS:

1.5 lbs brisket 2 1/2 tbsp. Avocado Oil 2 tbsp. coconut sugar 1 tbsp. apple cider vinegar 1 tbsp. chili powder 1 tsp. Himalayan salt 1/2 tsp. cumin 1/2 tsp. paprika Pinch of pepper 2 garlic cloves, minced 1 green chili pepper seeded, minced 1/2 white onion minced 1/2 white onion cut into wedges 2 tablespoons coconut oil 14 ounce Mexican style organic tomatoes undrained

PREPARATION:

  1. Combine avocado oil, coconut sugar apple cider vinegar, chili powder, salt, cumin, paprika, pepper, together in a bowl. I reccomend making two servings so that you have an extra one to use as a sauce once the brisket is ready to serve.

  2. Place your brisket flat in a platter.

  3. Pour half your mixture over the top of your brisket. I like to use my hands to help spread and massage the mixture evenly into the meat. Then I flip it and do continue to spread and massage. Sprinkle minced garlic, and minced onions on top and underneath of the marinaded brisket.

  4. Cover and leave in fridge for 24-48 hours.

  5. Press sauté and set to medium/high on your pressure cooker/instant pot.

  6. Add coconut oil to your pot and sauté about 4 minute on each side--until your brisket is browned. Then turn your instant pot to keep warm.

  7. With tongs lift your brisket and place half of the Mexican spiced tomatoes under the brisket and the other half on top. Top off with the onion wedges.

  8. Seal your pressure cooker and cook at maintained pressure for 1 hour. Let the steam out manually and open.

  9. Lightly coat the top of your brisket with coconut sugar approx. 2 teaspoons flip and repeat on the other side. Hit sauté again and let it sauté for about 5-10 minutes total flipping halfway through. This will caramelize the coconut sugar a little and you give you that nice BBQ sauce taste without all the chemicals, preservatives, and junk.

  10. Viola! Pair with a sweet potato, some slaw, grilled corn, and or a biscuit and enjoy away. Refrigerate left overs for some delicious brisket sandwiches and or wraps the next day!

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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