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Keto Dinner

My Best Beef Brisket

There’s something magical about a low-and-slow beef brisket that fills the house with incredible aromas. This keto-friendly version comes out incredibly tender every time, thanks to a rich marinade and patient oven roasting. I love slathering it with a simple cream cheese horseradish sauce for an extra flavor punch. It’s one of those meals that feels special with minimal effort, perfect for Sunday dinner or feeding a crowd.

15 min Prep time 360 min Cook time 375 min Total time 8 Servings 350 Calories
My Best Beef Brisket

Ingredients

  • (10.5 ounce) can beef broth
  • /4 cup soy sauce
  • /4 cup lemon juice
  • /4 tablespoon liquid smoke flavoring
  • pounds beef brisket
  • (8 ounce) package cream cheese, softened
  • tablespoon prepared horseradish

Instructions

  1. Step 1

    I start by placing the brisket in a large glass dish. In a bowl, whisk together the beef broth, soy sauce, lemon juice, and liquid smoke until well combined. Pour this marinade over the meat, cover, and let it rest in the fridge overnight. The saltiness from the soy and the tang from the lemon work their way deep into the muscle. The next day, preheat your oven to 325°F. Lift the brisket out of the marinade—save it for moisture—and set the meat into a 9x13-inch baking dish. Add a splash of the marinade to the dish, cover tightly with foil, and bake for about 6 hours, or until a fork slides in with no resistance. While it rests, beat the softened cream cheese with the horseradish until smooth for a quick, zippy sauce. Slice the brisket against the grain and serve warm with a dollop of that creamy horseradish sauce.

Chef's Tip

My secret to an even deeper flavor is to sear the brisket in a hot skillet after marinating and before baking. Just a few minutes per side creates a wonderful crust that locks in juices during the long cook. It adds a beautiful color and a subtle smoky note that complements the liquid smoke.

Storage Tips

Store leftover brisket slices in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 300°F with a splash of broth to keep it moist, or quickly pan-fry for crisp edges. The sauce can be refrigerated separately for the same duration.

Variation Tips

For a complete keto meal, serve this brisket alongside roasted asparagus or sautéed garlic green beans. Swap the horseradish sauce for a blue cheese butter by mashing crumbled blue cheese into softened butter. You can also try the brisket shredded over a crisp salad for a lighter lunch.

Frequently Asked Questions