Spice rubbed beef brisket

Meat me on the sunny side

‘Beef brisket is a wonderful cut of meat and is melt in your mouth tender when cooked long and slow. The spice rub adds a wonderful element and leftovers are great for lunch the following day.’ Rebecca Coomes

Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet.  We fully support you to use Rebecca’s recipes as a resource during treatment.  Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.

Classification: Phase 1 Restricted, GF, DF

4 -6 serves


  • 1.6 kg beef brisket
  • 2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp pepper
  • 4 large carrots, sliced lengthways
  • ½ cup beef stock, see recipe page 141


Mix the smoked paprika, sweet paprika, cumin, chilli, salt and pepper together in a small bowl.  Rub the spice mix thoroughly over the brisket, then refrigerate for at least 6 hours, or preferably overnight.

Once the brisket has marinated, pre-heat the oven to 180oC / 355oF.

Place the carrots in a large roasting tray, then place the brisket directly on top.  Pour in ½ cup water then cover tightly with foil.  Place in the oven.  Immediately reduce the temperature to 150oC / 300oF and cook for 3.5 – 4 hours or until the meat is very tender.

Increase the temperature to 180oC / 355oF and uncover the brisket for the final 20 minutes of cooking.

Once the brisket is cooked, remove it from the roasting tray and set aside to rest for 30 minutes.  Cover it with foil.

Drain the liquid from the roasting tray and pour into a saucepan along with the beef stock.  Bring to a boil then reduce heat slightly, keeping the liquid at a rolling boil until it has reduced by half.

To serve, slice the brisket thickly, and serve drizzled with the reduced sauce.

About the Author

Rebecca Coomes Headshot

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

Scroll to Top