Amazing Brisket
This is an amazing high protein, low carb dish that would be delicious with an arugula kale salad or quick and easy cabbageslaw.
Ingredients:
Preheat oven to 275.
4 lb brisket (New Season's has good quality)
make a rub in a dish of 1/4 cup paprika, 1/4 cup organic sugar, 1/2 tsp sea salt, 1/2 tsp cumin, red and black pepper to your taste
2 heads of garlic, top end trimmed off, drizzled with olive oil
2 large onions, chopped
2 heads of garlic cloves peeled and whole
3/4 bottle of red wine
2 cups chicken broth
1 small can of tomato paste
1 1/2 cups medjol dates, pitted and chopped
Here's how:
Pat brisket dry with paper towel and rub on spices, wrap up and refrigerate overnight.
Heat deep skillet that can go in oven with a lid, add 2 T ghee or avocado oil, and sear brisket by placing in pan away from you, on medium high and sear for 5-7 minutes on each side.
Remove brisket and save juices in pan.
Saute onion in juices until carmelized to a golden brown.
Add back brisket, red wine, chicken broth, tomato paste and garlic cloves and stir until blended.
Add chopped dates on top, cover, and place in oven at 275 for 4 hours.
While the brisket is cooking, place 2 heads of garlic on a cookie sheet and bake for an hour.
Remove brisket and place on serving platter.
Simmer liquid for 30 minutes to reduce to a gravy-like consistency.
After brisket has rested, slice against the grain so it doesn't shred.
Ladle some gravy on top of brisket (serve remainder in gravy boat).
Decorate with fresh rosemary sprigs, and whole roasted garlic heads.
The remaining liquid can be saved, chilled, and used later as a base for a delicious vegetable soup.
