crunchimomma- Heather Spergel

Author, Mom, and Creative Nut!




Gluten-Free Brisket is so worth the time and effort.  Most of the effort is in the veggie prep- and if preparation of veggies is annoying, spend a little more for pre-cut ones.


Making a regular recipe gluten-free is a task easily done when it comes to meat dishes.  It’s a matter of reading labels and choosing broth without gluten or making your own.  Making sure everything you put in is safe (allergy wise) means the end product is, as logical would state, SAFE. 🙂


As a side dish for the brisket, you can easily make some veggies

Tossed fresh organic veggies (snap peas, green beans, and carrots) into a hot pan with grapeseed oil (or use olive oil).  Season with salt and onion powder (Himalayan Pink Sea Salt or Celtic salt).  Cook on medium heat, tossing and turning to keep them still crunchy (that’s the yummiest way to eat them).  Serve right away.

Nathan’s Brisket Yumminess-This recipe came partly from family and partly from experimentation.  The result?  Everyone leaves happy.  That’s a success we say!

    4 lbs brisket cut (look for organic/grass-fed if possible)

    1 cup red wine (dry)

    ½ cup balsamic vinegar

    ¼ cup olive oil

    1 tablespoon sugar or sugar replacement to be equivalent

    2 large red onions, 4 carrots, 4 celery stalks- all chopped

    4 gloves of chopped garlic

    6 plum tomatoes, cored and diced small or 1 can diced tomatoes (bpa free)

    3 tablespoons fresh lemon juice (fresh is best, bottle is second best)

    1 to 2 cups beef stock (make sure gluten free)

    1 bottle of gluten free organic ketchup

    Healthy squeeze of mustard

    Salt/pepper to taste

    ¼ cup kosher salt (use whatever salt you prefer)

    ¼ cup fresh ground pepper

    (optional- 4 cans potatoes peeled or 6-12 peeled organic potatoes)


  1. In a bowl, combine the wine, vinegar, and sugar.  Mix to dissolve the sugar and set it aside.
  2. In a Dutch oven or deep pot, heat olive oil on medium-high.  Make sure the meat is dry.  Rub it generously with the salt and pepper.
  3. Brown the meat on all sides in the olive oil (maybe about 10 minutes), set the meat aside (make sure cats do not attack this like in our house!)
  4. With about 2 tablespoons of oil left in the pot (add more if needed), add the onions, carrots, and celery and cook for about 8 minutes until slightly softened.  Add the garlic and cook for another minute.  Avoid burning the garlic.
  5. Put the meat back into the pot.  Add the tomatoes, lemon juice, wine-vinegar mixture and beef stock.  Add liquid so it covers about ¼ of the meat (or more if you are cooking potatoes in this at the same time.  Poor in the ketchup and mustard to coat the top of the meat.
  6. (Optional and recommended)- Peeled potatoes, cook wonderfully in this dish.  However do NOT freeze the potatoes if cooking ahead.  They become mushy.  Make sure potatoes are organic.  Potatoes are sprayed with lots of pesticides.
  7. Cover and cook on low until the meat is tender.  This will take several hours.  Depending on your cut of meat, this can take 4 hours.  Poke the center with a fork.  If it comes out easily?  DONE!
  8. We remove the meat; slice it with an electric knife against the grain, for nice clean slices.  If you cooked potatoes, use a spoon and carefully remove them. Use a hand blender if desired in the pot to smooth out the sauce.  I make my sauce very smooth so nobody picks out veggies!  Plus it thickens the sauce.  Put the meat back in.  Add the potatoes back in, if you opted to cook some.  Stir and serve it up!  FREEZES well! (Remember, do not freeze the potatoes!

This was originally going to be in my “Free To Be … Gluten-Free!” book for the June release, but we had too many pages and this recipe was cut.  If anyone tasted it first, nobody would have taken it out, I promise.  Delicious!



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