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Week of 3/29/21

Slow Cooker (or not) Braised Brisket
with carrots / turnips / cauliflower

Active: 40 Total: 400
Original GF Paleo Vegetarian
Slow Cooker (or not) Braised Brisket
Brisket works well when cooked low and slow. In this recipe, take advantage of that long cook time and let the meat flavor vegetables as it cooks.
Smarts: Brisket is a lean cut, so for the most tender slices, be sure to slice it against the grain after cooking (with your knife perpendicular to the natural fibers running through the meat).
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or oven. (The Instant Pot does a good job of mimicking the low, slow cooking of the slow cooker or oven.) Select your preferred method.
Tags
Slow Cooker, Instant Pot Friendly
Proteins
Beef, non-ground
Cuisines
European - Mediterranean
Save recipe
43

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Slow-Cooker Braised Brisket:
  • Carrots - 8 oz , chopped
  • Turnips - 12 oz , chopped
  • Onions, medium - 1 , sliced
  • Garlic - 3 cloves , chopped
  • Ginger, fresh - 1/2 tsp , grated
  • Beef brisket - 1 1/2 lbs (sub beef stew meat)
  • Paprika, smoked - 1 tsp
  • Mustard, dry (opt) - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Stock, low-sodium beef - 2 1/2 cups (sub any type of stock)
  • Bragg's / coconut aminos - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Thyme, dried - 1 tsp
  • Parsley, fresh (opt) - 1 Tbsp , chopped

Choose Cooking Method

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Sear brisket - Heat oil in a large skillet over medium-high heat. Add brisket and sear on both sides until golden brown. (Note: If using beef stew meat as a sub, you can skip this step if you prefer.) (Can be done 1 day ahead)
  5. Slow cook - Combine brisket, carrots, turnips, onions, garlic, ginger, stock, aminos, tomato paste, and thyme in the bowl of a slow cooker. Cook on low until meat is tender, 6 to 8 hours.
  6. Parsley (if using) - Chop parsley.

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Make

  1. When brisket is finished cooking, transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside.
  2. Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (for 4 servings, adjust if customizing).
  3. If cauliflower rice was made ahead, reheat in the microwave.
  4. Slice brisket against the grain.
  5. Serve brisket and vegetables over cauliflower rice with sauce spooned over top. Top with parsley. Enjoy!

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Parsley (if using) - Chop parsley.

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Make

  1. Heat oven to 350F / 177C.
  2. While oven is heating, place Dutch oven with oil over medium heat. Add brisket and sear until golden brown, 4 to 5 minutes per side.
  3. Turn off heat and add carrots, turnips, onions, garlic, ginger, stock, aminos, tomato paste, and thyme to Dutch oven.
  4. Cover pan with a tight-fitting lid and transfer to oven. Cook, covered, until meat is tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.
  5. When brisket is finished cooking, transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside, leaving remaining cooking liquid in the pan.
  6. Transfer pan with cooking liquid to the stove over medium-high heat. (Be very careful since the pan will be extremely hot.) Bring cooking liquid to a boil and boil until it reduces to about 1 cup / 237 mL (for 4 servings, adjust if customizing).
  7. If cauliflower rice was made ahead, reheat in the microwave.
  8. Slice brisket against the grain.
  9. Serve brisket and vegetables over cauliflower rice with sauce spooned over top. Top with parsley. Enjoy!

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Parsley (if using) - Chop parsley.

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Make

  1. Using the Saute function of an Instant Pot add oil and then sear brisket until golden brown, 4 to 5 minutes per side.
  2. Turn off Saute function and pour stock over brisket, scraping up any browned bits on the bottom of the pan (this will help to avoid the burn error).
  3. Stir in carrots, turnips, onions, garlic, ginger, aminos, and thyme.
  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 75 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.
  5. Transfer brisket to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside, leaving remaining cooking liquid in the pan.
  6. Turn on the Saute function and whisk tomato paste into cooking liquid. Bring to a boil and boil until it reduces to about 1 cup / 237 mL (for 4 servings, adjust if customizing).
  7. If cauliflower rice was made ahead, reheat in the microwave.
  8. Slice brisket against the grain.
  9. Serve brisket and vegetables over cauliflower rice with sauce spooned over top. Top with parsley. Enjoy!

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