Ingredients:

  • 45g nutritional yeast
  • 18g onion powder
  • 18g garlic powder
  • 9g smoked paprika
  • 15g fine grain sea salt
  • 2g dried parsley
  • 2g ground black pepper
  • 5g coconut sugar
  • 2g mushroom powder
  • 4.5 lb beef brisket, with 1/4 inch fat cap
  • 30ml avocado oil
  • 1 large onion, sliced into rings
  • 4 cloves garlic, smashed
  • 240ml water or stout beer

Instructions:

  1. Combine nutritional yeast, onion powder, garlic powder, smoked paprika, sea salt, parsley, pepper, coconut sugar, and mushroom powder in a bowl. Mixing well ensures every bite gets the same hit of umami.
  2. Pat the 4.5 lb brisket dry with paper towels until the surface is tacky.
  3. Massage the homemade beef bouillon powder into the meat, covering all sides and the fat cap.
  4. Heat 30ml avocado oil in your pot over medium high heat and sear the meat until a dark, mahogany crust forms on both sides (about 5 mins per side).
  5. Remove the meat and toss in the sliced onion and 4 smashed garlic cloves, stirring until they just begin to soften and sizzle.
  6. Pour in 240ml of water or stout beer, scraping the bottom of the pot to release all those browned bits.
  7. Place the brisket back in, fat side up, resting it on top of the onions.
  8. Cover tightly and bake at 300°F (150°C) for 6 hours until the meat is fork tender.
  9. Remove from the oven and let it sit, covered, for at least 20 minutes. This allows the velvety juices to redistribute so they don't gush out when you slice.
  10. Find the direction of the muscle fibers and cut perpendicular to them for the most tender bite.