Hey everyone! So we are planning on doing another kids nutritional event in September so hope you can make it. I will let y’all know the date as soon as I hear!
The seminars we held a couple of weeks ago were a lot of fun and hopefully everyone got something from them. Here are some quotes from the weekend so hopefully it will give you some insight as to how they can possibly help you!
“Landria was great to listen to at the Saturday class. She gets right to the point and was easy to listen to. I left feeling very motivated and eager to make changes in my family’s diet.”
“It really warmed my heart to see my children take an active role in deciding which snacks they loved and wanted to try at home. They even talked about them on the ride home. It made them feel important and valued to take part in choosing healthy foods for themselves.”
” I learned so much from both days of the kids and nutrition seminars. My 3 boys who were apprehensive about trying some new foods, ended up loving the majority of them and are now begging me to go to Trader Joes and Whole Foods! “
Okay, okay, enough of the self promotion. I love what I do but don’t love that part of it. I know it’s cheesy but need to let y’all know somehow, right? Anyway, if y’all are interest in further events, please subscribe to get Dr. Bhatia’s emails or like her page on Facebook.
On to the food…
I made this brisket recently when I knew we would be out of the house for most of the day. This was great because when we got home around dinner time, this was waiting in the dutch oven for us and it was amazing!!
We love our protein but after eating so much organic chicken and grass fed ground beef, we were in need of a change and this really hit the spot!
Now I used my dutch oven that I love, but you could easily use a crock pot too. If you do use a crock pot, after you sear it, allow it to cook on low for 6-8 hours.
Anyway, here are the directions for how I cooked it. I hope you like it!
Slow cooked Brisket
- 2 1/2 lbs grass fed brisket
- 4 garlic cloves, minced
- 2 tsp dried rosemary
- 2 tsp celtic sea salt (plus more for seasoning)
- 3 tbsp extra virgin olive oil
- 4 bay leaves
- 1 cup beef broth
- 1 cup dry red wine
- 1 large onion, chopped
- 1/2 cup carrots, chopped
- Set your oven to 250 degrees.
- Start by mixing the minced garlic, rosemary, 1 tsp salt and EVOO in a small bowl. The set that aside.
- Cut the big chunks of fat off of your brisket.
- Rub your EVOO mixture into the brisket.
- Heat your skillet or dutch oven on high and sear your meat until it's a nice brown on each side. It should only take about 3-4 minutes.
- Add the remaining ingredients to the pot.
- Cook on 250 for 4 hours, basting every hour or so, if you're around. Enjoy!
Stephanie - I’m assuming the ingredients you set aside eventually go into the dutch oven with the meat? 🙂
landriav - Uggh, sorry Stephanie! Such poor attention to detail. Yes, just add the rest of the ingredients after searing. Thanks for the catch! Hope you like it!
alyr - Gorgeous. If you want some gravy – I use Laurie Colwin’s roast chuck recipe (chuck instead of brisket) and add a red peppers and onions then put them through the food mill on fine. OK gotta go because drool is getting on my computer looking at the photo. 🙂
landriav - Alyr, Thanks so much! Love the idea of a gravy! Will look at that for sure. Thanks!!
Jimbeaux - I really like the idea of leaving for a morning hunt or church and coming home to the most savory smells in the kitchen. I find that a Le Creuset oval goose pot fits a larger brisket nicely.
Donna - Wow…a must-make…and I have a sturdy dutch oven just waiting for this to “happen” this week-end…Question for anyone out there in your loyal flock of followers…Does anyone know what “brisket” would be in French?…We live here and I am not sure what cut of meat “brisket” would be?…Hampe?..Onglet?…Bavette?…I need to get a conversion chart for these amazing recipes!!!
landriav - Thanks Donna! Not sure what brisket would be in French. Maybe Flanchet, Plat de côte, Poitrine, or Tendron? Hope you find your meat! 🙂
Elle - Can u substitute fresh rosemary?
landriav - I haven’t tried but bet that would be great, Elle!
Lo in Belize - Made this for supper last night. It was tender and delicious. I followed the recipe without any alterations or additions, and will definitely make this again.
Thanks for this winning recipe. I have always corned any brisket I’ve purchased. This is a great alternative.