Simplest Brisket (or Roast)

I just don't seem to tire of grass-fed beef. This sentiment probably has much to do with how good I feel after eating it. Listening to my body was an important step in conquering colitis and, like I suggest in my post about slow-cooking, so is sustainability. Enter what might just be the simplest way I know to prepare a delicious and satisfying meal.

There are plenty of cuts of beef you could use to prepare this recipe including stew meat, shanks, brisket, and short ribs, to list a few of my favorites. Since the end product will be cooked through and fully tenderized from the moist and slow cooking process, you may as well save a few bucks and dine on a less pricey grass-fed cut. Plus, what some of those cheaper pieces lack in tenderness, they more than make up for with flavor (my ode to skirt steak forthcoming).

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Steak Tip:
If you are concerned about the cost of grass-fed beef, you might find a local or mail-order farmer who sells in bulk. In the end, the choice is yours. If you go conventional, go lean. If you go grass-fed, enjoy the clean, nourishing fat.

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Simplest Brisket
(Serves 3-4)

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Ingredients

• 2-3 lb grass-fed beef brisket
• 4-6 carrots
• 2-3 celery stalks
• 1 large or two medium yellow onions
• 1 bunch fresh parsley (flat or curly)
• 1 cup water or beef stock
• Sea salt to taste
• Peppercorns and/or ground pepper
• Mustard seeds or powder
• Marjoram
• Thyme

Gadgets

• Slow-cooker, dutch oven, or similar
• Knife
• Vegetable peeler

Instructions

1. Prep your beef and add it to the pot. (My 3 lb grass-fed chuck roast went in frozen solid.)
   
2. Chop all of the vegetables and add them to the pot. The sequence shown above is just my suggestion. Add some spices as you layer in the vegetables.
3. Add a bit of water or stock/bone broth.
4. Cover, cook and enjoy the aroma all afternoon.

Note: For tips on cooking times, check out my post on slow-cooking basics. This is not an exact science--unless you dry out the pot, you'll have a hard time overcooking this one.

1. Remove meat from the pot.
2. Carve meat into slices across the grain.
3. Plate meat with some vegetables and broth from the pot. (I also made dandelion greens.)
4. Enjoy!

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As usual, this isn't just a recipe for sick people; it's a quick and healthy meal for all that I hope you find simply delicious. Staying consistent with my own instructions above, I used a chuck roast instead of brisket because I had one in the freezer. Regardless of the cut, this dish is akin to a hot bowl of chicken soup, soothing the soul as it soothes the aching gut. (Well, I find fasting is often the best for that, but this is a much more savory option.)

If you're dealing with digestive issues, I urge you to commit to an elimination diet. (Jordan and Steve created a great free Quick Start Guide at scdlifestyle.com!) All of the ingredients in this basic recipe are in my digestive wheelhouse and I encourage my fellow IBD sufferers to develop their own personal palette of easy-to-digest foods for when the s*%$ hits the fan (metaphorically, of course).

In good beef,
Ethan