I recently picked up a new cookbook, called Down South Paleo by Jennifer Robins. We have made several of the dishes, and thus far all have been easy to prepare and quite delicious. Last night's dinner was no exception.
Yields 4 servings
1/4 C olive oil (or preferred cooking fat)
1 tsp freshly ground black pepper
1/2 tsp sea salt
1 brisket, grass-fed if possible (about 4 lbs)
1 large onion, thinly sliced
4 Cups organic beef broth, homemade if possible (we used Pacific brand)
5 cloves garlic, minced
6 large carrots, coarsely chopped
1 C blueberries
Heat the oil in a large stockpot over medium-high heat (we used our Staub dutch oven). Rub the ground pepper and sea salt on both sides of the brisket and brown in the oil for about 7 minutes, then flip the brisket over to brown the other side. Once both sides of the brisket are nicely browned, place the sliced onion in the bottom of the stockpot, underneath the brisket. Place the brisket back on top of the onion. Pour the beef broth over the brisket and add the garlic, carrots and blueberries. Bring to a simmer, cover and continue simmering for about 4 hours. Remove the brisket from the pot, slice and serve with the vegetables and juices and whatever greens you wish.
The brisket was so tender.
Tonight we are having Savory Slow Cooker Pork Chops. I'll let you know how those turn out. I do post a lot of pictures of our meals over on Instagram, so be sure to follow me there, simplylkjblog.