Make it stand out
Whatever it is, the way you tell your story online can make all the difference.
Beef Brisket or Lamb Shoulder
A slow roasted 100% grass fed Brisket or a lamb shoulder, both cuts of meat is the way to go for Easter, Passover or April Sunday meal!
Directions
Heat oven to 325 degrees. Combine ginger, turmeric, cinnamon, and raz el hanout with the salt and pepper. Rub the mixture all over the lamb shoulder or brisket.
Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
Heat the 3 tablespoons of olive oil over medium-low in a very large Dutch oven to hold the brisket. Cook the meat until lightly seared for 5 minutes on both sides.
Sprinkle the onions, garlic, carrots, celery, tomatoes and stock and bay leaves and thyme. Raise the heat to medium and allow it top simmer. Cover the pan and place Bake until a fork slides into the meat with only a little resistance, about 3½ hours. NOTE: It could be 2.5 hours if you have a smaller piece of meat.
To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter. Blend the vegetables and the juices in a blender and serve with the meat.
Slice the preserved lemon in thin slices and top the meat with the lemon!
NOTE MAKE AHEAD: To make ahead, cool the meat, then cover tightly and refrigerate for up to 2 days. Reheat and serve.
Ingredients
2 teaspoon ground ginger
2 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 tablespoons raz el hanout
1 tablespoon sea salt, plus more to taste
1 teaspoon coarsely ground black pepper
1 (5-pound) brisket Or 1 (4-5 pound lamb)shoulder
2 large onions, roughly chopped
6 garlic cloves chopped
3 carrots chopped
2 celery chopped
1 (14.5-ounce) can diced organic tomatoes
2 cups chicken, beef or vegetable stock
1 teaspoon prepared horseradish
4 fresh or dried bay leaves
5 sprig fresh thyme or 3 teaspoon dried thyme
Preserved lemon
Braised Kale, Broccoli, Sweet Potatoes, Cauliflower
A bowl of veggies make the perfect meal with a seared piece of flank steak, a piece of wild salmon, poached eggs…
and a spinach salad and you are good for a great anti-inflammatory meal!
Note: I am not giving portions, just methods, so this can be a go to for any veggies!
Think 4500 mg per day!! I outlined some measurements for you on the web site.
Directions
Use a heavy bottom pan with a lid.
Heat a fat, when it starts to shimmer, add your allium and your spices and your liquid and finally, your vegetables. Cook until just done with a cover.
Kale will obviously take less time than a sweet potato but size of cut and size of pot matters!
Ingredients
Extra virgin olive oil, ghee, butter, coconut oil
Garlic, Onion, Leeks or Shallot
SPICES and FLAVORS: Ginger, turmeric, raz el hanout, curry…
Thyme, Rosemary
Italian seasonings
Tomatoes
Stock
Apple Cider Vinegar
PICK YOUR VEGGIES: Cauliflower, Sweet Potato, Kale, Broccoli… Etc.