Paleo Classic Beef Brisket Sandwich
Indulge in the mouthwatering flavors of a **Paleo Classic Beef Brisket Sandwich**, a hearty and wholesome twist on a classic favorite. This recipe features tender, slow-cooked grass-fed beef brisket infused with aromatic spices like smoked paprika and fresh thyme, creating a savory depth of flavor. Complemented by homemade paleo-friendly almond and coconut flour buns, these sandwiches are both gluten-free and dairy-free, making them perfect for those following a paleo lifestyle. Layered with crisp lettuce, juicy tomato slices, and a generous helping of shredded brisket, each bite is a satisfying balance of textures and tastes. Whether you're hosting a gathering or craving comfort food, this nutrient-packed recipe promises to be the centerpiece of your meal.
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Recipe Information
Ingredients
- 3 pounds grass-fed beef brisket
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 medium onion, sliced
- 3 medium carrots, chopped
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut aminos
- 5 sprigs fresh thyme
- 4 pieces garlic cloves, minced
- 2 cups Almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 4 pieces egg whites
- 1 cup water
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar (for buns)
- 8 pieces lettuce leaves
- 2 pieces tomato, sliced
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the brisket.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 5 minutes per side. Remove the brisket and set aside.
Add the sliced onion and carrots to the pot and sauté until the onions are translucent, about 5 minutes.
Return the brisket to the pot. Add in beef broth, apple cider vinegar, coconut aminos, fresh thyme, and minced garlic. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 1/2 to 4 hours, or until the brisket is tender and easily shredded.
While the brisket is cooking, prepare the almond flour buns. Increase the oven temperature to 350°F (175°C) when the brisket is done.
In a large bowl, mix almond flour, coconut flour, and baking powder. In another bowl, whisk egg whites, water, honey, and apple cider vinegar. Combine the wet and dry ingredients to form a dough.
Divide the dough into eight equal portions and shape each into a bun. Place them on a parchment-lined baking sheet.
Bake the buns for 20-25 minutes or until they are golden. Remove from oven and let cool.
Once the brisket is done, remove it from the pot and shred it using two forks.
To assemble the sandwiches, slice the buns in half. Layer the bottom half with a lettuce leaf, shredded brisket, tomato slices, and top with the other half of the bun.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
