Keto Herb and Almond Crusted Brisket | The Jewish Week | Food & Wine

Keto Herb and Almond Crusted Brisket

Keto Herb and Almond Crusted Brisket

Keto Herb and Almond Crusted Brisket

Serves 8 - 10

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You can use other nuts such as pistachios, walnuts or pecans for this recipe. Make sure to not completely purée the herb and nut mixture.


4 ½ - 5 pounds second cut brisket
2 tablespoons coconut oil, divided
1 tablespoon coconut flour*, or more as needed if you have 2 pieces of meat
¾ cup whole almonds
1 cup Italian parsley leaves
leaves from 2 sprigs thyme
1/3 cup tarragon leaves
leaves from 4 stems fresh oregano
leaves from 4 stems rosemary
10 basil leaves
¼ teaspoon salt
1/2 teaspoon black pepper
juice of 1 ½ lemons
½ cup chicken stock or water


Preheat oven to 350°F.  Heat coconut oil in a large frying pan over medium-high heat. Sprinkle coconut flour on both sides of the meat, shaking off excess, and brown in the pan until you see crispy parts on the meat, about 3 to 4 minutes per side. Remove meat to a roasting pan. If you have 2 pieces of meat, add another one to two teaspoons coconut oil to the pan before you brown the second piece and reduce heat a bit if the pan starts to get black.

Meanwhile, place the remaining coconut oil, almonds, parsley, thyme, tarragon, oregano, rosemary, basil, salt and pepper into the bowl of a food processor and process until the nuts are in small pieces. Place one third of the herb paste on one side of the brisket and place that side down back in a roasting. Pack the remaining herbs on  top. Pour the lemon juice and water around the meat.

Cover with heavy duty foil. Bake for 1 hour.

Remove pan from oven, place meat on a cutting board and slice against the grain into 1/3-inch slices. Return the slices to the pan, overlapping each other, so that the herb crust peeks out. Cover and bake for another hour, or until the meat is fork tender.

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