ingradrins
- 3 tablespoons apricot low-carb jam
- 1 beef brisket (4 pounds)
- 8 carrots, cut into 2 pieces
- 2 teaspoons kosher salt
- 4 onions, quartered lengthwise
- 2 teaspoons paprika
- 1 teaspoon freshly ground pepper
prepration
Heat oven to 475F. Season brisket with salt, paprika and pepper. Place brisket fat side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes. Turn brisket fat side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375F. Cook 3 to 4 hours, until brisket is fork tender.
Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. Tilt Dutch oven and remove surface fat with a spoon.
Let brisket rest 15 minutes before carving. Serve with degreased cooking juices.
