Gluten Free Easy Beef Brisket Recipe
It’s a brand new year! And a time when people make resolutions. Sometimes those resolutions are … well, let’s say a little far-fetched. You know what I mean.
But here is one resolution I am in favor of – eating at home more often! There are so many reasons to prepare and eat dinner at home; it saves money, you control the ingredients, you can be sure your food is gluten free, and maybe most important – sitting down to eat dinner with your family can be so rewarding. It is a time to catch up on each other’s day. To connect. To be a family!
When my boys were growing up, I cooked dinner and we sat down at the table to eat five nights a week. Friday night we went out somewhere fun for dinner as a family and Saturday night was date night. The rest of the week, we ate at home. To this day my boys appreciate and cherish this simple act of eating dinner together. At the table. No TV. No phone.
Yes, we actually talked to each other! Shocking, right?
This recipe for Gluten Free Easy Beef Brisket Recipe makes a fabulous Sunday night dinner or you can cook it on a day when you have time and serve another night since it reheats beautifully.
Recipe Notes: I used gluten free beer in this recipe but if you prefer not to, you can substitute with some gluten free beef stock. Make sure your barbeque sauce is gluten free – not all are! I always prefer when using sugar in a recipe to use organic, so I used Wholesome! Organic Light Brown Sugar. I always cook and bake with kosher salt, if you use table salt, cut the amount in half.
- 1 teaspoon kosher salt
- 1 teaspoon powdered garlic
- ½ teaspoon black pepper
- 1 (3 pound) beef brisket, trimmed of fat
- 1 large white or yellow onion thinly sliced
- 12 ounces gluten free beer
- 12 ounces gluten free barbeque sauce
- ½ cup Wholesome! Organic Light Brown Sugar
- 1 (10 ounce) can RoTel diced tomatoes and chilies, undrained
- 1½ pounds small white potatoes
Preheat oven to 325 degrees.
Combine the salt, garlic powder, and pepper in small bowl and rub all over the brisket. Place in a baking dish. Cover the beef with the sliced onions.
Combine the beer, barbecue sauce, brown sugar, and canned tomatoes and chilies. Pour over the beef and cover the dish with foil. Bake for 3 hours. Leave oven on.
Remove the foil, add the potatoes and cook, uncovered for another 40 – 45 minutes or until the potatoes are tender. Let rest for 10 minutes, slice the beef and return to the dish. Spoon the sauce over the beef and serve.
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