So all the keto family are massing in your kitchen or living room. Their faces are expectant, inquisitive even, eyes scouring the room. Silently asking what is for lunch, maybe one family member even sneaks a peek in the brightly lit oven? We have all been there as hosts during the holidays. While cooking for friends and family can be stressful there is one thing we do have control over, namely our choice of keto holiday roast!
You will find that my interpretation of a keto holiday roast is a lot less ordinary that the plain Jane hams or beef joints that a regular Sunday might bring to the table. The good news also is that this keto holiday roast is not turkey as chances are you have already had your fill of turkey this year?
No I use brisket which is a cut of meat taken from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts and a great choice for a keto holiday roast. The brisket comes to life with fresh ginger, cider vinegar and a dash of Pinot Noir. Also if you are looking for a great sides recommendation you might like to experiment with my keto holiday sausage stuffing which goes great with turkey or beef.
Sara Louise's Keto Holiday Roast
- 6 lbs first-cut brisket 6-7 pounds rinsed and patted dry
- 1 Onion cut into four pieces
- 1 3 inch Piece of fresh ginger peeled
- 10 cloves Garlic
- 1/4 Cup Nathan’s Mustard
- 1/2 Cup Ginger Ale
- 1/2 Tsp Lakanto Sweetener
- 1 Cup Sara's Homemade Ketchup
- 1/4 Cup Apple cider vinegar
- 1/2 Cup Pinot Noir
- 1/4 Cup Wheat Free Tamari sauce
- 1/2 Cup Olive oil
- 1/2 Tsp Ground cloves
- 1 Tbs Coarsely ground black pepper
Preheat the oven to 350 degrees
Combine all ingredients for the sauce in a food processor until smooth
Place the brisket in a pan that just fits the meat so that the meat is sitting in the sauce
Pour the sauce over the meat
Cover tightly with two layers of aluminum foil
Bake for two hours or less depending on how you like your meat, use the thermometer to check after one hour of baking
Take cover off and turn meat over and bake uncovered for 1 hour or check with a thermometer inserted in its center to cook according to how you, your family and your guests prefer. For more medium cooked roasts check with a thermometer after 1 hour of baking and after two hours and so on.
Transfer meat to a cutting board and allow to cool for 10 minutes. If you cut the meat too quickly, it tends to shred.
Pour sauce from the pan into a stovetop saucepan and cook on medium-high heat until it is reduced to under 3 cups
Slice meat against the grain
Pour the sauce on top and serve hot