No Nonsense Pulled Brisket | SCD, GAPS, Paleo, Low FODMAP, Low Oxalate

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Savory pulled brisket made to taste simply delicious | SCD, GAPS, Paleo, Low oxalate, Low Fodmap
Savory pulled brisket made to taste simply delicious | SCD, GAPS, Paleo, Low oxalate, Low Fodmap

No Nonsense Pulled Brisket | SCD, GAPS, Paleo, Low oxalate, Low FODMAP

Pulled brisket done right | SCD, GAPS, Paleo, Low oxalate, Low FODMAP
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Prep Time 10 mins
Cook Time 2 hrs 30 mins
Resting time 10 mins
Total Time 2 hrs 50 mins
Course Main Course
Cuisine American
Servings 9
Calories 286 kcal

Ingredients
  

  • 3 lbs Brisket
  • 1.5 tbsp olive oil
  • 1 onion, large
  • 5 garlic cloves, halved
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey (skip for Low FODMAP)
  • 1 cup dry red wine

Instructions
 

  • Preheat oven to 350°
  • Heat a large skillet over a medium flame for around 5 minutes
  • Add oil to the pan and sautee garlic and onions until garlic begins to brown, about 5 minutes. Set garlic and onions aside.
  • Braise the brisket in the same pan, 3 minutes on a side, until the meat begins to brown
  • Transfer the brisket to an oven-safe baking dish. If not on Low FODMAP, add onions and garlic to bottom of pan.
  • Cover baking dish and place inside the oven. Cook for 2½ hours.
  • Remove from oven, uncover the baking sheet, turn the brisket and return to oven for another 15 minutes
  • Remove the brisket from the oven and allow to rest at least 10 minutes
  • While the brisket is still warm, with a fork pull beef threads apart along the grain

Nutrition

Sodium: 120mgCalcium: 14mgVitamin C: 1mgVitamin A: 1IUSugar: 1gFiber: 1gPotassium: 526mgCholesterol: 94mgCalories: 286kcalSaturated Fat: 4gFat: 13gProtein: 32gCarbohydrates: 3gIron: 3mg
Keyword GAPS, Low FODMAP, Low Oxalate, SCD
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