Aunt Ro’s Gluten-Free Brisket – Updated and Original Versions
My Aunt Ro has one of the best beef brisket recipes I’ve ever tasted! She is an amazing cook who has provided the inspiration for some of my favorite recipes. Unfortunately, however, her original slow cooked beef brisket recipe includes products with refined sugar and artificial ingredients. The brisket is so tender and flavorful; I didn’t want to give that up when I started to eat healthier. My solution was to find healthier versions of the same ingredients. It took some experimenting, but I am happy to say that this is almost identical to the recipe I’ve made for years. This slow cooked beef brisket is delicious and surprisingly easy to prepare!
Here are both recipes.
Lycopene from tomatoes is a star ingredient in this recipe because it is reported to have anticancer properties.
5 pounds brisket (antibiotic free)
2 cups agave sweetened ketchup (I use OrganicVille)*
2 cups fruit juice sweetened gingerale (I use R.W. knudsen)
2 teaspoons wheat free tamari (San-J is gluten free)
4 tablespoons minced onion
1/2 teaspoon fine ground Celtic sea salt
1/4 teaspoon garlic powder
1/2 cup pure water
*Note: Can use fruit juice sweetened ketchup. If ketchup is thin omit water.
Preheat oven to 325 degrees.
Mix all ingredients together (except brisket) and pour 1/2 over the bottom of a large casserole pan. Place brisket in pan and pour remaining sauce over top. Cover tightly with casserole cover or aluminum foil.
Bake in preheated 325 degree oven for approximately 3 1/2 hours. Adjust time (and amount of sauce) if using a smaller piece of meat.
Aunt Ro’s Original Brisket Recipe
5 pounds brisket
2 cups ketchup
2 cups gingerale
2 packages Lipton Onion Soup Mix
Directions: same as above