Slow-Cooker Braised Brisket
with carrots / cauliflower couscous

Name: Slow-Cooker Braised Brisket
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 1/2 head Cauliflower, large, florets chopped; 1 1/2 Tbsp Butter; 1 lb Sweet potatoes, peeled and cubed; 8 oz Carrots, chopped; 1 Onions, medium, sliced; 3 cloves Garlic, chopped; 1/2 tsp Ginger, fresh, grated; 1 1/2 lbs Beef brisket (sub beef stew meat); 1 tsp Paprika, smoked; 1/2 tsp Mustard, dry (opt); 1 Tbsp Oil, cooking; 2 1/2 cups Stock, low-sodium beef; 1 Tbsp Bragg's / coconut aminos; 2 Tbsp Tomato paste; 1 tsp Thyme, dried; 1 Tbsp Parsley, fresh (opt), chopped

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

Brisket is a leaner cut of beef, making it perfectly suited to a long, low braise in the slow-cooker. Reduce the cooking liquid into a rich sauce and serve it over cauliflower "couscous."
Smarts: Make double the cauliflower "couscous" tonight to have leftovers for Thursday's chicken stew.

Ingredients

Metric

Servings:

Cauliflower "Couscous":

Cauliflower, large - 1/2 head , florets chopped
Butter - 1 1/2 Tbsp

Slow-Cooker Braised Brisket:

Sweet potatoes - 1 lb , peeled and cubed
Carrots - 8 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
Bragg's / coconut aminos - 1 Tbsp
Tomato paste - 2 Tbsp
Thyme, dried - 1 tsp
Parsley, fresh (opt) - 1 Tbsp , chopped

Prep

Sweet potatoes Carrots / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Slow cook brisket - Season brisket on both sides with paprika, mustard and some salt and pepper. 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; stew meat doesn't need to be seared before cooking.) While brisket browns, combine potatoes, carrots, onions, garlic, ginger, stock, aminos, tomato paste and thyme in the bowl of a slow cooker. Add brisket on top and cook on low until meat is tender, 6 to 8 hours. (If you prefer, you can combine everything in a Dutch oven and cook, covered, at 350F / 177C until tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.)
Cauliflower couscous - Double if making Thursday's dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper. (Can be done up to 4 days ahead)
Parsley - Chop parsley (if using).

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Make

When brisket has 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.
Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (amount is for 4 servings, adjust if customizing).
If cauliflower couscous was made ahead, reheat in the microwave (remember to reserve half if doubled).
Slice brisket against the grain.
Serve brisket and vegetables over cauliflower couscous with sauce spooned over top. Top with parsley. Enjoy!

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