Beef Brisket

LCHF cooking doesn’t have to be expensive. 

This economical cut of beef makes a keto dinner fit for a king! Cook low and slow for meat that melts in your mouth! 

Serves 6


  • 12 shallots
  • 6 garlic cloves, peeled
  • 1.5 kg Beef Brisket
  • 1 whole nutmeg
  • 8 crushed cloves
  • 1 red and yellow pepper
  • 1 tin plum tomatoes
  • 1 tin full of hot beef stock
  • 2 tablespoons tomato puree
  • 1 large glass red wine
  • 2 bay leaves
  • 1 teaspoon cinnamon
  • 1 handful black olives, (approx. 80g)
  • 1 heaped teaspoon oregano
  • 1 teaspoon thyme


  1. Brown beef all over in hot olive oil then remove from pan.
  2. Gently brown and soften the whole shallots and garlic cloves.
  3. Grate in a half of a whole nutmeg.
  4. Add everything else except the beef and bring to simmer.
  5. Add the beef and put the lid on.
  6. Place in oven for at least 3 hours at 140 degrees C.
  7. The meat is ready when it falls apart under a little pressure. The sauce should be thick and rich.

Tip: This is great with fried purple sprouting broccoli and creamy cauliflower mash. Reheat any leftovers thoroughly and stir in a desert spoon of full fat crème fraiche and serve over spinach for a delicious LCHF left overs lunch.

Per serving this recipe contains 80.4g fat, 60.7g protein and 8.9g carbs.

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