Beef Brisket With Fall Vegetables LOW CARB and PALEO
Beef Brisket With Fall Vegetables
While a cow is alive and walking around, its lower chest muscle has to support over half its body weight. When you’re talking about an animal that weighs half a ton on the low end, that’s a lot of work! Unsurprisingly, that same chest muscle – which we know as the “brisket” – can be stringy and dry if it’s not cooked correctly. But good things come to those who wait. Like the chuck, the brisket is a hidden treasure that shows its true colors for the benefit of a patient cook (or in this case, a patient slow-cooker).
This recipe takes advantage of the slow-cooker not just to cook the brisket to perfection, but also to infuse the whole recipe with the flavors of fall vegetables and savory spices. Beau Monde seasoning is a blend that lends a deep, warm flavor to everything in the pot. It’s optional – the brisket with the vegetables is delicious on its own – but it really takes the recipe from “weeknight dinner” to “weeknightgourmet dinner.” Technically, you can buy it pre-mixed at the store, but you’ll save a lot of money by just putting it together yourself.
If you don’t have absolutely everything for the seasoning blend (or if you don’t like everything in the ingredients list), it’s OK: you can tinker with the spices a little or even leave some of them out. The seasoning directions will make more than what you need for just one recipe, so you can save it for another day to quickly pull out of the spice cabinet for a flavor boost. It’s a mix you might find yourself reaching for again and again as savory roasts take pride of place on the winter comfort-food menu.