Beef Brisket Recipe

I have high hopes for this recipe today. Can't wait to see how it turns out!

Sensational Slow Cooked Beef Brisket

Source: allrecipes.com

Course: Dinner-Special

Prep Time: 30 Min
Cook Time: 5 Hr 15 Min
Total Time: 6 Hr 5 Min

Serves: 10

Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 teaspoon cayenne pepper
• 1/3 cup extra-virgin olive oil
• 1 (16 ounce) package sliced fresh mushrooms
• 3 shallots chopped
• 1/4 cup unsalted margarine
• 1 1/2 cups Worcestershire sauce (such as Lea & Perrins®), divided
• 1 (5 pound) beef brisket
• 2 cups red wine
• 1/2 cup water
• 1 clove garlic chopped
• 1 (32 fluid ounce) container beef broth such as Progresso®
• 1 tablespoon Worcestershire sauce such as Lea & Perrins®
• 2 tablespoons unsalted margarine thinly sliced

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
3. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
4. Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
5. Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
6. Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
7. Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
8. Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

UPDATE: This recipe is fantastic!!! I used a roaster, left out the cayenne for the sake of the kids but added lots of whole garlic cloves in the bottom of the roaster.  Make sure you have plenty of Worcesershire sauce on hand before you start!!

Powered by

Breakfast-15 Minutes Pan to Plate

My 5th grader has band on Tuesday and Thursday mornings at 7:30am so breakfast must be on the table earlier than usual. Normally I make smoothies on these days but today I opted for a super-quick, hot breakfast.

First, I grabbed some frozen sausage links (from Pawnee Pride) and threw them into a cast iron skillet with a little Blue Breeze Coconut Ghee. Then I started some oil heating in another skillet while I cracked 12 eggs into a bowl and mixed in about 3/4 cup of milk.  While the scrambled eggs and sausages were cooking, I threw about 10 pieces of shrimp into a steamer (that's just for Scott and I, the kids won't eat shrimp yet). After about 5 minutes, shrimp are done and ready for chopping!

Finally, threw the shrimp and cheese on top of the eggs and served with sausage. Fifteen minutes from pan to plate!  If you work outside the home, I realize you probably won't have time to clean up the kitchen before you leave but wouldn't you rather come home to a few dirty dishes and know your family got a healthy start to their day?

Breakfast Smoothies

Today, Gracie had an 8am basketball game so we had a quick breakfast with  Carrot Banana Nut Muffins leftover from yesterday's after school snack and smoothies. Here's what we threw into our smoothie today:

Breakfast Smoothie (makes a whole pitcher full)

1 can Thai Kitchen Coconut Milk
3 farm fresh eggs (yes! raw eggs!)
10 oz. of frozen mixed berries (rasberries, blackberries, blueberries, etc.)
2 scoops of protein powder (right now we are trying Plant Fusion)
Top off with water and a handful of ice.

Kids love this, as long as Gracie doesn't see me put the protein powder in!!  Raw eggs...no problem. Protein powder? Deal breaker.

Fast & Easy Teriyaki Chicken

Fast and Easy Teriyaki Chicken

If you only have 30 minutes to prepare dinner, here's a surprisingly tasty twist on Teriyaki Chicken!  It's savory, filling, and even the kids ate it.  Just don't forget to take your chicken out of the freezer the night before!

Ingredients (to serve 6):
2 lbs. of chicken breast, cut into bite size pieces
2 T olive oil
2 C. diced pinapple
1-2 C. chopped onions (depending on how much you like onions)
1-2 C. chopped peppers (I used a mix of green and yellow)
Buttercrunch lettuce or other greens
Wheat-free Tamari sauce

Instructions:
1.Heat the chicken and olive oil in a pan on medium heat until nearly cooked.
2.Add Tamari sauce midway through cooking so it cooks into the chicken. (I just splashed the Tamari over the chicken, probably about 3 tablespoons worth)
3.Add onions, peppers and pineapple.
4. Cover and cook another 10 minutes and serve over a bed of lettuce or other greens.

Very Simple Chili

Dinner tonight was long on flavor and very short on prep time.  One of the easiest, fastest, heartiest home cooked Sunday night dinners you can make is CHILI!  It's so simple you don't even need a recipe. Just follow your taste buds.  Here is what I did:

This makes a lot, but we like leftovers!

2 lbs of grassfed ground beef (browned in my cast iron skillet and liberally doused in Spike and garlic granules)

3 or 4 cans of beans (kidney, black, pinto....whatever you like. I always keep a supply of beans in the pantry so I have lots to pick from) btw-I don't rinse the beans, just throw the whole can in.

1-2 cans of diced tomatoes (Muir Glen basil and garlic is best!) 

1-2 cans tomato sauce or tomato paste (you'll need to add water if you use the paste). 

Chili Powder and Chili Pepper to taste (with 5 young kids, I have to really take it easy here)

Combine everything in a pot and let it simmer until you like the taste (20-30 minutes, the longer the better) then serve with whatever toppings you like: shredded cheese, sour cream, chopped cilantro, chopped onions etc..  Tonight the kids convinced me to serve it with grilled cheese sandwiches so they had something to dip in the chili.

Healthy Carrot Banana Nut Muffins

I'm so excited to report I've finally found a healthy muffin recipe that actually works! If you like carrot cake, you will LOVE these muffins! They have no flour (gluten free) or processed sugar and taste delicious! Full of healthy fats, they make a great grab-n-go breakfast item or after-school snack and with the fruit carbs, they provide excellent post work-out nutrition.  And the best news of all.....Gemma (our pickiest eater) has given them the "thumbs up"!

Ingredients:(I have included links to the brands I use)
2 cups almond flour
2 t. baking soda
1 t. "Celtic Sea Salt" or "Real Salt"
1 T cinnamon
1 cup dates, pitted (this is what makes them darker in color)
3 ripe bananas
3 eggs
1 t. apple cider vinegar
1/4 cup coconut oil
1 1/2 cups carrots, shredded
3/4 cup walnuts, finely chopped
Muffin paper liners

Instructions:
1. In a small bowl, combine almond flour, baking soda,salt and cinnamon.
2. In a food processor, combine dates, bananas, eggs, vinegar and coconut oil.
3. Transfer to a large bowl.
4. Blend dry mixture into wet until thoroughly combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350 degrees for 25 minutes.