WHAT YOU NEED:

For the Brisket:

• Organic Grassfed Beef Half Brisket (We got our from US Wellness Meats)
• 4 TB mixture of spices of your choice (I did garlic powder, onion powder, pepper, italian seasoning, parsley, paprika) – all conveniently together in the Island Seasoning we brought back from our honeymoon in Kauai
• 1 tsp Celtic Sea Salt
• 2-4 TB Organic Stone Ground Mustard 
• 1.2 C water

For the Rice and Kale:

• 1 big head of organic cauliflower
• 2 tsp organic minced garlic
• 1 tsp celtic sea salt
• 2 tsp organic onion powder
• 1 tsp pepper
• feel free to add more seasoning if desired but the juice from the brisket really seasons the rice in this meal!
• 3 TB Organic Coconut Oil
• 3-4 cups organic kale

WHAT TO DO:

In the Morning:

The brisket:

• pull out your crock pot and set to low for 6 hours (it might not cook that long – you have to keep an eye on this one)
• mix all of your spices into a small dish
• throw your brisket in there
• pour half your spice mixture onto the brisket and rub it really well
• rub half of your mustard all over
• flip and repeat with the other half
• pour in the water cover and let it sit
• at 4 hours, check on your brisket with a thermometer – it should be 160 degrees in the thickest part *DON’T OVERCOOK!

The Cauliflower:

• take out your cauliflower, cut it up, and rinse it
• now it’s Vitamix time! Turn it on low, put on the lid, and take the center piece out of the lid
• gradually drop in a couple florets at a time, making sure the blades are still running
• I did mine in two bunches – riced half of it, put that in a bowl, and then riced the second half
• Cover the bowl with plastic wrap and save for dinner time

Dinner Time:

• put a big pan on medium heat, and melt 2 TB coconut oil
• throw in the minced garlic for about 1 minute
• pull your riced cauliflower out of the fridge
• toss it in the pan with your spices
• mix frequently with a big spoon until it is your desired consistency (10-15 minutes)
• add more coconut oil if needed
• heat a second pan with a TB of coconut oil and throw in your kale
• plate your rice, put the sautéed kale on top
• slice your brisket into big juicy slices and put those on top
• pour the juice from the crock pot on top
• ENJOY!
• keep the leftovers (including the juices) in an airtight glass container – when you reheat, just put it all a pot on low so the juices can warm up the meat (this is awesome the next night)