Another Whole30 recipe that the whole family can enjoy, because we all know our toddlers aren’t joining in on the challenge! My 3 year old and my 1 year old devoured this one, which makes a momma happy.
On another note, can we talk about how hard it is as a mom to do the Whole30 Challenge while making your kids their typical kid-food? Yes, my kids eat healthy but they (regularly) eat PBJs, Macaroni and Cheese, and…just SO MUCH GLUTEN. It literally haunts my every move but, every time I do that Whole30 challenge you know what I realize? I realize that I have been cleaning my kids plates with MY FREAKING MOUTH. haha! But seriously, while I am preparing their dinner I snack on their food, when they don’t finish it I snack on their food, their food looks at me in the pantry…I snack on that, too. The struggle is SO REAL.
I know all you other moms, aunts, dads, and grandparents can laugh at this and I do, too. It is funny! But, I really really need to get a grip on this habit. It is, literally, out of control. I am so thankful for this round of Whole30 to remind me, again, that I can control myself while serving my kids their meals!!!! If you’re a momma like me and have this same struggle, do the whole30, it will definitely cure you even though it is really tough at first. You can do it!
Back to the recipe though. Try it, it’s great! 🙂
- 4 lbs. Flat, Trimmed beef brisket
- Kosher Salt and black pepper, to taste
- 1 yellow onion, sliced
- 1 1/2 cups beef broth
- 4 cloves garlic, smashed
- 1 (28oz) can of whole, peeled tomatoes
- 1/4 bunch of thyme, leaves only (about 1.5 tbsp)
- 1 bay leaf
- Preheat oven to 325 degrees.
- Season both sides (even the fat side) generously with salt and pepper.
- In a large dutch oven, heat 3 tbsp. olive oil over medium-high heat. Sear both sides of the brisket until nice and brown, about 8 minutes per side. Remove from dutch oven and set aside.
- Turn heat down to medium and add the onions, saute until tender, about 4 minutes and season with a little salt and pepper.
- Pour in beef broth and using a wooden spoon, scrape up all of the brown bits in the dutch oven. Then, add in the smashed garlic (just use the back of your knife and the palm of your hand and press down to smash it) and add in the can of tomatoes. Again, using a wooden spoon press against the whole tomatoes so that they break open and fall apart.
- Add in the bayleaf, and the sprigs of thyme. stir in to combine.
- Place brisket back in the sauce (fatty side up) cover, and place in oven.
- Bake in oven at 325 for 3-4 hours, or until brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes.
- With a long, serrated knife, begin cutting away the slab of fat off of the top of the brisket. It should be very easy to remove.
- Now, Slice brisket across the grain. Using a spatula, place sliced brisket back into the sauce. Serve however you please!
- Instead of cooking in an oven, you could easily do this recipe in a crockpot. Just cook on low for about 6 hours.