This pulled brisket in super tender, moist and easy to make in a pressure cooker or instant pot in only 90 minutes! The keto and gluten-free gravy is rich and thick, with a hearty and comforting flavor!
It’s a wonderful family dinner and fit to feed a crowd – or just keep it all to yourself, as it’s perfect to meal prep, freezes well and the leftovers are even better tasting!
This quick to make brisket is juicy and soft and easy to pull apart with a fork… the perfectly cooked meat nearly melts!
Whole beef brisket: try to get an untrimmed brisket, or packer cut. This is the whole brisket, not the separated parts.
If you can’t get the whole cut, I recommend the point cut or deckle because it’s fattier. It makes for for a more flavorful and tender, easy to shred pulled brisket. If you get the flat cut (first cut) instead, it’s going to be a lot leaner, so make sure you don’t trim away any of the fat!
Carrots, celery and onion: This aromatic base, called mirepoix, is going to be the backbone of flavor for the sauce. Traditionally mirepoix is made with a 2:1:1 mix of onions, carrots and celery, but for a more “homely” gravy flavor I changed it to 1:1:1 in this recipe.
Stock: I like using stock cubes because you can always have them on hand, they don’t really go bad ever and don’t take up any space. You can replace for the same amount of liquid stock if you prefer.
Xanthan gum: That’s how we make the brisket gravy keto and gluten-free! Xanthan gum, when used in the right quantity, is the perfect keto friendly sauce thickener. You just need a very small amount!
How to make
Pressure cook the brisket
Prepare the brisket by trimming the fat – but only if there’s an excessive, very thick cap. Otherwise, it’s best to actually leave on as much as you can. Fat isn’t just flavor, it makes the meat softer and juicier. Don’t worry about unsightly fat chunks, you can remove them later before shredding the brisket.
Cut the brisket into half, or into smaller similar sized pieces as needed to fit inside your pressure cooker or instant pot. Rub with the salt and peppers, and brown the brisket pieces on high heat.
Now, it’s time to prepare the mirepoix! You’ll need to sweat the diced carrots, onion and celery in medium-low heat, just until they are soft. It’s easy to tell it’s done when the onions get translucent.
Then, add the spices, tomato extract, stock cubes and water (or liquid stock) that will form the future brown gravy sauce with the meat juices. Gently arrange the browned brisket pieces back inside the pot, in a way that they are mostly submerged in the liquid.
Cook the brisket in high pressure for a mere 90 minutes. The meat will be super easy to shred, you can just pull it apart with a pair of forks! – Ahh, the beauty of pressure cooking. Forgive me slow cooker fans!
How to make keto gravy
To make the keto and gluten-free brisket gravy, just return the pot with the mirepoix and beef stock mix, now with the added brisket cooking juices to medium heat and whisk in the xanthan gum.
Sprinkle it delicately while whisking non-stop, to avoid clumping. Simmer a little bit, and it will form a rich, thick and super flavorful brown gravy!
If you can resist eating this tender and juicy pulled brisket topped in gravy just by itself before you even finish shredding it… I mean, I can’t, but that’s why I make so much of it. So there’s some left to serve with other dishes. And again tomorrow 😋
- Try as a pulled brisket sandwich: with this easy keto and gluten-free pea protein bread, for example, that you can prepare just in a few minutes in a fry pan so there’s not much waiting.
- For a super hearty and comforting dish that’s just going to bring you happiness, serve the shredded brisket with this roasted garlic and turnip mash – for keto, this is the next best thing to mashed potato. Make sure to top it with some extra gravy!
Storage and freezing
This pulled brisket in brown gravy is just the perfect meal to prep ahead, because it freezes beautifully and remains super flavorful. Actually, I think it gets even better after a couple of days in the fridge, or after thawing. After you reheat it in the gravy it gets even more flavorful and juicier.
Just separate into portions in airtight containers, mixed with the brown gravy, and refrigerate for up to 3 days. In the freezer, it will remain tasty for about 3 months.
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