Paleo Classic Beef Brisket Sandwich

Savor the hearty and wholesome flavors of the Paleo Classic Beef Brisket Sandwich—a grain-free twist on a beloved classic. This recipe features tender, slow-cooked grass-fed beef brisket infused with aromatic spices, coconut aminos, and fresh thyme for a paleo-friendly punch of flavor. Paired with freshly baked almond and coconut flour buns, these sandwiches are soft, golden, and completely gluten-free. Layered with crisp lettuce and juicy tomato slices, this satisfying sandwich is a testament to clean eating without sacrificing taste. Perfect for meal prep or family gatherings, this recipe offers a deliciously paleo alternative to traditional comfort food.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 3 pounds grass-fed beef brisket
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 medium onion, sliced
• 3 medium carrots, chopped
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons coconut aminos
• 5 sprigs fresh thyme
• 4 pieces garlic cloves, minced
• 2 cups Almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking powder
• 4 pieces egg whites
• 1 cup water
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar (for buns)
• 8 pieces lettuce leaves
• 2 pieces tomato, sliced

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the brisket.

Step 3

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 5 minutes per side. Remove the brisket and set aside.

Step 4

Add the sliced onion and carrots to the pot and sauté until the onions are translucent, about 5 minutes.

Step 5

Return the brisket to the pot. Add in beef broth, apple cider vinegar, coconut aminos, fresh thyme, and minced garlic. Bring to a simmer.

Step 6

Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 1/2 to 4 hours, or until the brisket is tender and easily shredded.

Step 7

While the brisket is cooking, prepare the almond flour buns. Increase the oven temperature to 350°F (175°C) when the brisket is done.

Step 8

In a large bowl, mix almond flour, coconut flour, and baking powder. In another bowl, whisk egg whites, water, honey, and apple cider vinegar. Combine the wet and dry ingredients to form a dough.

Step 9

Divide the dough into eight equal portions and shape each into a bun. Place them on a parchment-lined baking sheet.

Step 10

Bake the buns for 20-25 minutes or until they are golden. Remove from oven and let cool.

Step 11

Once the brisket is done, remove it from the pot and shred it using two forks.

Step 12

To assemble the sandwiches, slice the buns in half. Layer the bottom half with a lettuce leaf, shredded brisket, tomato slices, and top with the other half of the bun.

Step 13

Serve the sandwiches warm and enjoy!

Nutrition Facts

Serving size	(3103.2g)

Amount per serving	% Daily Value*
Calories	5314.4

Total Fat 375.8g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 8889.1mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 46.0g	0%
Total Sugars 53.5g
Protein 346.1g	0%

Vitamin D 0IU	0%
Calcium 810.9mg	0%
Iron 48.9mg	0%
Potassium 5800.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 26.0%

Carbs: 10.6%