Pulled Beef from Brisket or Neck
A source of high-quality protein and collagen, this dish supports joint and skin health. Rich in aromatic spices, it has a deep flavor and is perfect for a keto diet.
Pulled beef from brisket or neck turns tender, juicy, and easy to use as a keto meal prep base. Serve it hot, add it to salads, soups, or keto sandwiches, or reheat it gently under a lid.
Rinse the beef (1000 g) and pat it dry well. Rub it with olive oil (30 g) and sugar-free soy sauce (50 g), then season with table salt (6 g), black pepper (2 g), paprika (2 g), thyme (1 g), and rosemary (1 g).
Cut the onion (100 g) and garlic (40 g) lengthwise, leaving some skin on. Place them on parchment, set the beef on top, and pour in bone broth (200 g).
Wrap the beef and vegetables tightly in parchment, then in foil, so the steam stays inside. Move the packet to a baking dish.
Bake at 150 °C for about 3-5 hours, until the meat is very soft and the fibers separate easily with forks. For an even more tender texture, bake at 130 °C for about 7-8 hours.
Open the packet carefully, keep the juices from the dish, and pull the beef apart with two forks. Mix the meat with some hot juices so it stays moist.
For meal prep, cool the meat completely, portion it, and freeze. Thaw only in the refrigerator and do not refreeze.
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