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Tender Lemon-Parsley Brisket

There's no shortage of braised brisket recipes out there, each claiming to be the tastiest way to coax a tough piece of meat into a tender, melt-in-your-mouth meal. Most of these recipes are very good, but they also tend to be very similar. The meat cooks in some blend of wine/tomatoes/broth (and often, a sweet sauce of some sort from a jar) and then emerges hours later smothered in a thick, rich coating.

This recipe for Lemon-Parsley Brisket gives brisket a makeover, changing the flavor entirely. Lemon is so often used with fish and poultry that it might seem like an odd choice for a big chunk of red meat. It turns out to be the perfect accent though, adding a light, zesty flavor to every bite. Combine the lemon - both its juice and zest – with a generous amount of garlic and loads of fresh, bright green parsley and you'll experience brisket in an entirely new way. Sure, it's still a hearty roast with layers of crispy, fatty, tender meat, but the overall flavor is light and fresh.

I love to smoke briskets, which with the lower temperature of 225 degrees renders very tender meat, so I’m going to try this a bit lower and slower.  Sounds delicious – and the perfect entree for a low carb or paleo diet!

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