Today was a good day… Baby Kali tested my patience, and I passed, I got a lot of work done, trained hard, and then my two pups proceeded to entertain me, love me, and give the best cuddles, until Rusty came home for a perfect finish. On top of that, I made a delicious dinner, which made that guy very happy, and made me feel like a pretty solid homemaker.
The day started like this…
but because of that face, I obviously couldn’t stay mad for very long. Plus, the girls went and did this….
Working from home sure does have its perks (ie: getting to watch two almost full grown dogs cuddle in a puppy crate with the door open and two big dog beds to choose from). I love those two more than I ever thought I could love an animal, but they sure have taught me that people babies are a loooong way off. Adopting a couple of puppies should be a mandatory prerequisite to having babies, in my opinion. It’s a lot of work, it’s super exhausting, and it’s TOTALLY worth it.
Anyways, on to food. I didn’t give you a recipe or food tip in my last post, so I am coming at you tonight with an especially good one to make up for it. It’s a great recipe for when you have a little time in the morning for make-ahead prep because you can come home and put the pieces together for a delicious meal!
Crock Pot Beef Brisket over Cauli Rice and Kale
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:
- 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!
- 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
- 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
- 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)