Thursday, April 17, 2014

Paleo Chili Brisket!

Here's a delicious and easy recipe that I love for making a very tasty, fall apart, chili brisket! It only takes a few minutes to set up, but takes a few hours to cook. The wait is worth it however, because this brisket is excellent! 

Here's what you'll need:

- 1.5 - 2 lbs of grass fed organic beef brisket 
- 1-2 hand fulls of baby or chopped carrots 
- 2 tbs of chili powder
- 1 medium onion
- 4 cloves of garlic 
- salt
- pepper
- hot pepper flakes
- 1-2 cups of water 
- Oven safe casserole wear or a slow cooker 

 How to put it together: 

- Pre-heat your oven 300 degrees 
- Place the brisket in your over safe casserole 
- Add your 2 tbs of chili powder by sprinkling it evenly all over the brisket
- Add a couple dashes of salt, a liberal amount of pepper, and another dash of hot chili flakes
- Chop up your medium onion and 4 cloves of garlic into fine bits and add them to the casserole with everything else
- Add your 1-2 handfuls of carrots 
- Next, add your 1-2 cups of water on top of the brisket and it's seasoning. Be sure to not cover the brisket with too much water. There should still be about 1/3 of the brisket sticking out of the water. 
- Place it all in the oven with the lid on the casserole and set the timer for 4 hours 
- Flip the brisket over every hour
- Once the time is up take out of the oven, cut it up, plate it with some of the carrots and enjoy! 


- Tim


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