Tonight I made a brisket in the oven and my kids and hubby love it. I had the rub already made since we had this a couple of weeks ago and honestly, the prep was less than 5 minutes. I have to say though, while my family loves this brisket, I loved the sides more, which were sauteed spinach and mushrooms.
Using just these simple ingredients, we had the most flavorful sides. Scott was out tonight, so he missed dinner, but when he walked in, he just kept saying “Wow, something smells really good!”
As I was telling a client of mine the other day, the smell of melted ghee is in-credible! Add some minced garlic and wow. So for the sauteed spinach, I did just that. Turned a pan on high, add about 1 tbsp of ghee and about 4-5 cloves of minced garlic. Then add about 4 big handfuls of spinach (I had to make more because I kept nibbling, and it shrinks so much) and stir it all together for a minute or two. It will cook quickly. Then, turn off the stove, add some salt and a dash of white wine vinegar and enjoy while warm.
For the mushrooms, all you need to do is just reheat the pan and add about 1 tbsp of ghee. Then add the mushrooms and cook longer than you think (until they start to turn brown) but, you must continue to stir so they don’t burn. Then add some salt to taste, and that’s it! I could have just eaten these two things, but the kids really wanted to brisket so here’s what you need for it:
- 2 pounds grass fed beef brisket, trimmed
- 1 cups beef (or chicken) stock
- 1 tbsp chili powder
- 1 tbsp celtic sea salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 2 tsp ground black pepper
- 1/2 tablespoon coconut palm sugar
- 1 teaspoons dry mustard
- 1 bay leaf, crushed
First pre-heat your oven to 350. Then start by cutting a bulk of the fat off of your meat. You could trim it after and it would probably allow more flavor to soak in, but I didn’t want to have to cut any of the rub off.
Then mix together the spices listed about. Last time I doubled rub spices so I wouldn’t have to put the mix together again this time and it felt like a big time saver. Now, put your rub (and pat it in the meat so it will stick) on both sides of the brisket to cover as well as possible.
Now, put your meat in a oven safe dish and cook uncovered on 350 for 30 minutes. After 30 minutes, add beef (or chicken) stock to yield about 1/2 inch of liquid in your dish. Lower oven to 300 degrees, cover pan tightly and continue cooking for an hour and a half, or until fork-tender. That’s it! I hope y’all like it!