Best Keto Kosher Shredded Chili Beef Brisket
Here’s a new take on the classic Jewish holiday brisket, this Keto kosher brisket recipe is a delicious twist on the loved chili con carne. Instead of ground beef, brisket is pressure cooked in a tomato-based broth with red bell peppers and then shredded to perfection. This Keto kosher recipe is great for the whole family as brisket is a pretty inexpensive cut of meat and easy to make for the week ahead. There are countless meal options with this brisket base.
How to Make It
Step 1
Dice the onion and roughly chop the garlic. Cut the brisket into 6-8 large pieces, removing any excess fat. Press the ‘sauté’ function. When hot add in 2 tablespoons olive oil and sear the beef chunks until browned all over. You may need to do this in batches. Remove the meat from the instant pot and set it aside on a plate.
Step 2
Add the remaining 2 tablespoons of olive oil to the pot and saute the onion until softened. Deglaze the base of the pot with the red wine. Stir in the garlic, hot chili powder, paprika, cumin, mustard powder, beef stock cube, and tomato purée.
Step 3
Chop the capsicums into small pieces, approx half an inch. Return the beef to the pot and coat in the spice mixture. Tip in the canned tomatoes, apple cider vinegar, cinnamon stick, sea salt, black pepper, and water, just enough to cover the beef. Tip: Use the can from the tomatoes to measure 1 can full of water as a guide.
Step 4
Cover the pot and set the vent to ‘sealing’ and pressure cook for 90 minutes at high pressure. Allow for 10-15 minutes of natural pressure release. Remove the cinnamon stick. Taste, and add more spices and season if needed.
Step 5
Use a slotted spoon to transfer the brisket from the pot to a large bowl.
Shred the brisket using 2 forks, or keep as large chunks depending on preference.
If the sauce is quite thin, set the Instant Pot to Sauté mode without the lid for a further 15-20 minutes to allow the liquid to reduce and thicken. Continue to stir as it cooks to prevent the bottom from burning. Ladle the sauce over the brisket to coat before serving.
Ingredients
- Olive oil
4 tbsp
- Onion, white, yellow or red, raw
0.5 cup
- Garlic
2 clove
- Beef Stock Cube
1 piece
- Tomato puree
2 tbsp
- Chili Powder
1 tsp
- Paprika
1 tsp
- Cumin, ground
1 tsp
- Mustard powder
1 tbsp
- Red wine, other types
0.5 cup
- Cinnamon Stick
1 piece
- Cider vinegar
1 tbsp
- Beef brisket, no visible fat eaten
3 lb
- Red bell peppers, raw
2 small
- Tomato, canned
14 fl oz
- Dark chocolate bar 70%-85% cacao
1 tsp
- Salt, sea salt
1 tsp
- Black pepper, ground
0.5 tsp
- Water
14 fl oz