• 4 ½ – 5 pounds second-cut brisket
  • 2 tablespoons coconut oil, divided
  • 1 tablespoon coconut flour (can be substituted with almond flour)
  • 4 teaspoons paprika
  • 4 teaspoons garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups water
  • 4 large tomatoes, quartered, seeds removed and cut into 2-inch pieces
  • 1 tablespoon chopped Italian parsley to garnish, if desired


  1. Preheat oven to 350°F. Heat coconut oil in a large frying pan over medium-high heat. Sprinkle coconut flour on both sides of the meat, shaking off excess, and brown in the pan until you see crispy parts on the meat, about 3 to 4 minutes per side. Remove meat to a roasting pan. If you have 2 pieces of meat, add another one to two teaspoons coconut oil to the pan before you brown the second piece.
  2. Place the paprika, garlic powder, onion powder, salt and pepper into a small bowl and mix well.
  3. Turn heat to medium-low, add another ½ teaspoon of oil. Add the tomatoes and cook for three minutes, stirring often. Add a heaping tablespoon of the spice mix and 1 ½ cups water, turn heat up to medium-high and cook for another 3 minutes, stirring occasionally.
  4. Meanwhile, rub the remaining spice mixture all over the meat. Pour the tomato mixture over the meat. Cover with heavy duty foil. Bake for 1 hour.
  5. Remove pan from oven, place meat on a cutting board and slice against the grain into ⅓-inch slices. Return the slices to the pan and tuck into the liquid. Cover and bake for another hour, or until the meat is fork tender. Sprinkle parsley on top and serve.

Serves: 8 to 10