Sunday is my Fun-day in my kitchen and in order for me to prepare everything I need for the week, I start off preparing a 'One Pot Wonder' to either eat that night or the next, the key is to make enough so you have leftovers and to be creative with your leftovers so your not just eating the same thing meal after meal...Re-Create 'One Pot Wonders' into something unique and different...restaurants do this all the time, why do you think they have daily 'Specials'...
Make this Garam Masala Brisket and Re-Create into steak & eggs or brisket wrapped asparagus or brisket egg muffins or brisket taquitos (not Whole30 approved) or serve it with an egg top (which will totally change the entire dish - In my opinion, anything served with a fired egg on-top 'usually' elevates a dish to another level)...
Garam Masala Brisket
Ingredients
- 3 lbs Brisket (grass-fed & finished, if available)
- Garam Masala Brine: water, salt, peppercorns, turmeric, cloves, cinnamon, cardamom pods, cumin seeds, sugar
- 1/4 cup Ground Garam Masala Seasoning
- Salt & Pepper
- Coconut Oil or Ghee
- 1 Yellow Onion, chopped
- 5 cloves garlic
- 2 Jalapeños, chopped (seeded if don't like too much heat)
- 4 Carrots, chopped
- 2 Sweet Potatoes, chopped
- 1 Bunch Celery, chopped
Instructions
1. Brine the brisket overnight. Brisket is a very muscular piece and brining helps make the tougher pieces juicers. That said, soak the meat overnight in the above mentioned Garam Masala spices and completely cover with water.
2. After brining, discard the water and spices, pat down the meat until completely dry.
3. Pre-heat oven to 275 degrees.
4. Season the meat. I personally like salting the meat first to ensure it gets salts correctly. Then I pepper the meat. Then I cover the meat in seasoning, in this case Garam Masala seasoning which is a mixture of turmeric, cinnamon, cardamom, and cumin.
5. Heat the coconut oil or ghee in a skillet or dutch oven and sear both sides. This step is very important because it helps lock in the flavors and juices of the meat.
6. Remove the meat and sauté vegetables. If you are using different pans, make sure and deglaze (add some vinegar and whisk the fond, the brown pieces, at the bottom) the pan you seared the meat and add those juices to the veggies.
7. Add the meat to the veggies and add water or homemade stock to the pot. You want to add enough liquid so the meat is covered about halfway.
8. Bring to a boil and place in the over to braise for 4-5 hours. Take out of oven and let sit on counter for another hour with lid on.
9. Remove the meat and slice to your thickness preference. Note I only slice the meat I want to eat at the meal because when I re-create meals I usually want the meat sliced differently.
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