Due to the fact that Rusty and I are packing and moving everything we own in two days, this post is going to be short and sweet. We’re not leaving the bay area, just relocating to a new spot. The Bruner kitchen might just get a new look for you guys, but the same delicious meats, sweets, treats, etc. will be coming your way, and hopefully continuing to improve with every recipe.
In my opinion, this brisket is better than my last (which is the way it should be, I suppose). The more time I spend in the kitchen, the better I feel, the more creative the juices, and clearly, the better the outcome. Stay tuned for more tasty meal ideas coming at you from someone who understands how hectic life can be. I will most often keep things simple, easy to make, great as leftovers or a quick bite throughout the week, and ALWAYS delicious.
Also, I will always utilize fresh, seasonal ingredients straight from our local farmers. Everything from this recipe, aside from the spices, came straight from Sunday’s Farmer’s Market. We absolutely love our meat farmers, Lisa and Mitch, from LM Grass Fed. Mitch saved this 7 lb brisket special for us because he knew we wouldn’t ruin it by cutting off all of the flavorful fat that helps to make this such an amazing meal. If you are in the area, go visit Mitch and Lisa at the Los Gatos Farmers Market on Sundays. They have pastured pork and chicken, kick ass jerky, and always 100% grass fed beef; plus, they are so cool.
I will always utilize fresh, seasonal ingredients straight from our local farmers.
Anyways, here is a recipe for a grass fed beef brisket that we could have eaten with a spoon (and might actually have to this week as the moving boxes continue to eat up all my kitchen utensils and gadgets). It is that tender. I think the secret here is cooking it in a roasting pot in the oven, letting the fat render beautifully, and changing up the temperature throughout. The juices work double time as the liquid to steam your cauliflower for the best caulimash I have every had (thanks to Paleo Butter too, of course).
So without further rambling from the organized chaos that is my mind right now, I bring you eat-it-with-a-spoon beef brisket with paleo butter caulimash…
[recipe title=”Eat-it-with-a-Spoon Beef Brisket with Paleo Butter Caulimash (GF, NF)” servings=”plenty” time=”6-7 hours” difficulty=”easy”]
WHAT YOU NEED:
- 6 lb brisket (smaller is fine, but take note of cooking time below)
- 1 large onion cut into big chunks
- 3 carrots cut into chunks
- 6 cloves garlic peeled and smashed
- fresh thyme to taste (I used half of a typical bunch you get at Farmers)
- 15 oz can of organic tomato sauce (free of preservatives, sugar, and salt)
- 1/4 – 1/2 cup of bone broth of your choice (preferably homemade)
- spices: 2 tsp oregano, 2 tsp rosemary, 1 tsp black pepper
- 1 head of cauliflower
- juices from brisket
- 2 TB grass fed butter (I use Paleo Butter)
- 1 tsp nutmeg
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1-2 tbs coconut milk
WHAT YOU DO:
- preheat the oven to 350 F
- cut up/smash your veggies and garlic
- throw onions in the big roasting pot
- pat your brisket dry and place it fat side up on top of the sliced onions
- add the carrots, garlic and thyme twigs on top of and around the brisket
- season the brisket with additional spices (no salt though)
- put in the oven, uncovered, for 1 hour so that the beef browns and the fat begins to render
- turn the oven down to 325 F then pour the tomato sauce and broth over the top of the beef, then cover and return to the oven for 4 hours (subtract 30 minutes for each lb under 7 lbs)
- after 5 hours, flip the brisket and return to the oven, covered, at 250 F for 1 more hour
- rest brisket for 30 minutes, meanwhile prep your caulimash
- rinse and cut your cauliflower and place in a colander or steamer and set this over your juices I the roasting pot
- let steam for 10-15 minutes (until tender)
- place in food processor with spices, coconut milk, and butter and blend till smooth but not pasty
- cut your meat (or literally just pull it apart)
- plate your caulimash and plate brisket on top
- ladle some juice for the grand finale
- Save leftovers for the week! [/recipe]
Enjoy! Let me know what you think. ANYONE can make this brisket, so don’t hesitate. Wow some friends and family, and then post about it.