Brisket a la Chard

Brisket with Swiss Chard
Hey guys, so today’s Paleo recipe is for all the carnivores. Oh ya wait..that’s most if not all of you. This’ll definitely hit the spot and is another one pot deal so after you’ve demolished the beef you’ll only have the one dish to ask your missus to clean. You’re welcome! This also falls into the cheap n cheerful category so no excuses.

Enjoy!

RECIPE:

Serves 6

3 lbs grass fed beef brisket
1/4 cup Dijon mustard
8 oz pearl onions – peeled (see tip below)
2 cups red wine (If you’re a strict Paleo and don’t fancy a bit of vino in your grub, omit it and add 2 extra cups of broth. The flavour won’t be as intense though.)
2 quarts (8 cups) organic beef broth
1 cup fresh oregano
4 cloves garlic
2 tbsp olive or grape seed oil. (Grape seed oil get to a higher temperature before burning so is ideal for high heat searing.) (other Paleo options include coconut oil, tallow & lard)

DIRECTIONS:
Preheat oven to 300°F.

Preheat large skillet on high for 1 minute. Season the brisket with S&P on both sides. Drizzle olive or grape seed oil in pan and sear meat for 3-4 minutes each side until golden. Remove to a deep oven proof dish. Rub the Dijon mustard into brisket once seared. Once brisket has been removed from skillet reduce heat to medium and wipe out same pan with a kitchen towel. Add wine, onions, herbs and garlic to pan and cook for 3 minutes. Add to meat along with beef broth. Cover with foil and pop in the oven for 2 1/2 – 3 hrs or until the meat is tender enough to slice.

To reheat (if not serving immediately) – slice brisket into 1/2″ slices and place back into sauce. Reheat in 350°F oven for 20 minutes, covered.

TIP: To peel pearl onions, boil them for 1 minute first, drain and peel. The skins will come right off. Way easier.
Watch your fingers though, muy caliente!

Serving suggestion: Saute Swiss Chard.

To find out how to cook the chard head on over to my site.

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