Sunday, January 10, 2016

Beef Brisket with Endless Possibilies

Busy households need easy solutions.  What could be easier than cooking once and making 4 (or more) great meals out of it?

As part of the 68 Day Challenge, a great "your best year starts here program" my husband and I are doing the Whole30.  In a nutshell:  meat, vegetables, fruit, and healthy fats for 30 days.

Slow Roasted Beef Brisket

printable version

Ingredients
  • 1 beef brisket
  • 1 small box portabella mushrooms, sliced
  • 2 onions, sliced thick
  • 1 cup beef broth
  • 1 tsp garlic
  • 2 bay leaves
  • cracked pepper
  • salt (adjust this depending on the sodium content in your broth)
Instructions
  • heat oven to 325
  • put all ingredients in a dutch oven
  • cook until meat is fork tender - approximately 3 hours
  • let stand for 30 minutes
  • slice and serve
Meal 1 - dinner:  serve with oven roasted potatoes and roasted root vegetables

Meal 2 - breakfast: substitute beef brisket for hash in this great recipe Chicken Hash

Meal 3 - lunch: Make brisket tacos or quesadillas (this is the only non-compliant meal for the Whole30)

Meal 4 - dinner: open face brisket sandwich.  Serve on Texas Toast with mashed potatoes (or left over oven roasted potatoes)

Meal 5 - lunch: pulled brisket with bbq sauce

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