Whole Food Wednesday – Braised BBQ Beef Brisket

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.

I have had this beef brisket staring at me from the freezer for a month. I was getting absolutely no inspiration for what to do with it until I went to Karen’s Blog, Back Road Journal, and found her brisket recipe. I had every intention of making her recipe because it sounded so good. At the last minute I changed my mind. One of the main reasons I haven’t done anything with the brisket is because most of the recipes floating around on the inter tubes involve BBQ sauce (with a bunch of fake ingredients). Karen’s recipe does not, hence the reason I was so excited to try it. Up until just recently, I hadn’t been able to make a bbq sauce that was really yummy and didn’t involve a bunch of fake ingredients like ketchup. With my first successful BBQ recipe sauce under my belt, I thought there’s no time like the present to try out a brisket recipe where I could use what I learned. However the credit for the inspiration really does go to Karen.

There’s no doubt that buying grass fed meat is more expensive. After all there’s a much higher cost to the producer to provide such a high quality product. If you want to know why you should make the switch, here’s a good resource. But there are ways to save money while still enjoying the health qualities of grass fed meat. Less expensive cuts of meat are a great way to go. Sure they may not be as tender, but that’s where braising comes in. There’s always a way to cook a less than tender piece of meat into something delicious. Even tongue can be mouthwateringly good (try it the next time you’re in Mexico). I have yet to have the guts to try making tongue at home, so for now I’ll stick with shanks, brisket, round roast, et cetera. I will get up the nerve. I’m just working on it!

I paid 3.99/lb for this grass fed beef brisket roast. When the great cuts of meat (steaks) can cost 18.99/lb, this is quite the savings.

Braised BBQ Brisket

  • 1 Tbsp paprika
  • 1 Tbsp Smoked Spicy Paprika like La Chinata
  • 1 Tbsp salt
  • 1 Tbsp fresh cracked pepper
  • 1 Tbsp chili powder
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 3 lb brisket roast

Combine all of the ingredients together to make a paste. Spread the paste all over the meat. Allow the meat to soak in the flavors for 1 hour, but up to 24 hours. Preheat oven to 400 F. Place the roast in a large oven proof pot with a lid. Bake for 30 minutes. Meanwhile make up the braising sauce. Add the braising sauce to the brisket. Reduce the heat to 325 F. Cook, covered for 2- 2 1/2 hours. Remove the cover and cook for another  30 minutes or until very tender.

This lovely raw brisket sitting for an hour in it spicy paste

Braising Sauce

  • 1 onion, peel and roughly chopped
  • 4 garlic cloves, minced
  • 1 can organic tomato paste
  • 4 tomatoes
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • 2 tsp spice smoked paprika
  • 2 tsp dijon
  • 2 Tbsp Orange Brandy
  • 2 tsp fish sauce
  • 2 cups water

Place all of the ingredients together in a food processor. Blend until mostly smooth. Add the water and stir until combined. Follow the instructions above for braising the brisket.


Whole Food Wednesdays

To come and play, use the linky tool below to add your link. Add up to 3 links and tell us what you’ve been up to all week. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with. Make sure to link back to this post from your post.

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  • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
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Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with Whole New MomThese Chicks CookCast Party WednesdayAllergy Free WednesdayTasty AlternativeWhat’s Cooking WednesdayReal Food Wednesday, Pennywise Platter ThursdaySimple Lives ThursdayFull Plate ThursdayFood FridayFriday Food FlicksFreaky FridayFight Back Friday, and Foodie Friday.

35 Responses to Whole Food Wednesday – Braised BBQ Beef Brisket

  1. Karen (Back Road Journal) March 21, 2012 at 11:27 am #

    Thank you for mentioning my blog. I am happy to know that I inspired you to braise your brisket. Your recipe sounds great and I’m sure was delicious.

    • France Morissette March 21, 2012 at 12:36 pm #

      Karen, thank you for the inspiration! It was delicious!

  2. Carol Ann March 21, 2012 at 1:12 pm #

    This looks great! Never heard of BBQ brisket before, the recipe my family use is more like the one from Back Road Journal but without the balsamic vinegar. I’ll be trying both sometime soon. Thanks so much for the inspiration!

  3. Steph (The Cheapskate Cook) March 21, 2012 at 1:27 pm #

    Thanks for hosting this again!
    I write at The Cheapskate Cook and posted an update on how our family has been eating local/grassfed meat for almost a year on a $50/week budget. Also posted one of my favorite recipes right now – Beef & Lentil Burritos (with awesome Mexican rice and options to make it into more of a beans & rice or taco salad meal)

    • France Morissette March 22, 2012 at 5:57 am #

      Thanks for introducing yourself Steph. I look forward to going over to your blog and checking it out. Actually, I’ll go right now.

  4. Tessa@The Domestic Diva March 21, 2012 at 1:35 pm #

    Hi France! This week I shared a great dinner: Cuban Picadillo, which is a hamburger and rice dish with lots of flavor!


    i also shared a really easy applesauce that leaves the peels right on!


    Thanks for letting me share again!

  5. steve March 21, 2012 at 3:40 pm #

    Looks great, might have try this one when we go camping this summer

  6. Kelly @ Inspired Edibles March 21, 2012 at 5:43 pm #

    Wow, look at that succulent bbq sauce… just glorious. And I love that you serve this up on a bed of fresh spinach France; I always welcome idea substitutions for conventional starches. Lovely.

  7. Dawn @ Small Footprint Family March 21, 2012 at 6:02 pm #

    As a followup to my post on the dangers of water fluoridation, I’ve posted a new recipe for homemade toothpaste–fluoride free, of course.

    Thanks for hosting!


  8. Katie March 21, 2012 at 6:28 pm #

    That brisket looks so good! I know exactly what you mean about all the recipes calling for the bottled barbecue sauce, or the barbecue sauce of death as we refer to it here.. :)

    Thanks for hosting. I shared guacamole and a black bean dip.

  9. Amber March 21, 2012 at 11:54 pm #

    Well Happy Wednesday to you France…and Happy Spring!

    This week I am sharing an old family favorite: beet pickled eggs (a fun spring-like recipe too don’t you think – the color is just brilliant).

    Also, I’m having a great giveaway on my blog: 3 smoothie eBooks up for grabs. Come on over and check it out!


    Have a great week,

  10. mjskit March 22, 2012 at 5:33 am #

    Your brisket looks wonderful. I can literally smell it! I picked up on the smoked paprika in your recipe (one of my favorite seasonings), so I linked up my roasted potatoes with smoked paprika. Love that flavor! Thanks for hosting and have a great week!

    • France Morissette March 22, 2012 at 5:55 am #

      Mjs kitchen, I love smoked paprika too! It’s right up there with cumin and coriander!

  11. Mary March 22, 2012 at 5:20 pm #

    Your brisket sounds amazing. I’ll have to give it a try. I hope you have a great day. Blessings…Mary

  12. Jeanette March 22, 2012 at 11:14 pm #

    Your braising sauce sounds fantastic. I’ve linked up my Roasted Asparagus and Cherry Tomatoes.

  13. Miz Helen March 24, 2012 at 6:40 pm #

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  14. Laura @ Gluten Free Pantry March 26, 2012 at 3:52 pm #

    This brisket looks incredible! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  15. SJP July 23, 2012 at 5:19 pm #

    Made this yesterday and it was absolutely delicious!  Leftovers are great as well.  Had no fish sauce so used same amount of soy sauce with a pinch of tamarind paste.  Had no orange brandy so used 1 T of Triple Sec and a tsp of orange rind.  FANTASTIC – DEFINITELY A KEEPER!!!  


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