Oven method — keeps the brisket tender, the BBQ glaze sticky, and the potatoes crisp while preserving that smoked flavor.
BBQ Beef Brisket with Roasted Baby Potatoes and Broccoli Salad
Meal credits 1
Keto/Paleo Option Available
Slow-smoked BBQ beef brisket glazed in a sweet and smoky sauce, paired with golden roasted baby potatoes and a crisp, creamy broccoli salad. A classic plate that’s both hearty and refreshing.
Ingredients
Brisket, Celery Salt, Liquid Smoke, Sugar Free BBQ Sauce, Olive Oil, Oregano, Thyme, Baby Potatoes, Broccoli, Avocado Mayo, Onions, Pine Nuts, Apple Cider Vinegar and Organic Raw Honey.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 548 | 469 |
| Fat | Grams | 30 | 31 |
| Carb | Grams | 42 | 11 |
| Protein | Grams | 27 | 26 |
Heating Instructions
Add the broccoli salad after heating for freshness. Drizzle a little BBQ sauce or sprinkle green onions over the brisket for an extra flavor boost.
Remove broccoli salad first. Heat brisket and potatoes 2½–3½ minutes on medium-high, covered or vented. Let rest 1 minute before serving. Add broccoli salad chilled or room temp.
Remove broccoli salad. Preheat to 370°F. Heat brisket and potatoes 5–6 minutes, shaking halfway for even heating. Serve with cold broccoli salad.
Remove broccoli salad. Preheat to 375°F. Place brisket and potatoes in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes to caramelize the BBQ glaze.
Remove broccoli salad. Heat 1 tsp oil in a pan on medium. Add brisket and potatoes, sauté 3–4 minutes until hot. Serve with cold broccoli salad.