1 (3- to 4-pound) brisket, trimmed
1⁄2 teaspoon garlic powder (optional)
1 tablespoon ground cumin
1 teaspoon dried oregano
2 teaspoons Celtic sea salt
2 tablespoons olive oil
Preheat the oven to 275 degrees.
Mix the seasonings and salt together and rub all over the brisket.
Wrap the brisket in plastic wrap and refrigerate overnight.
Pour the oil into a glass or ceramic dish. Unwrap the brisket and place it on top of oil. Cover and cook in the oven for 5 hours.
Serves 6 to 8
Beef Stew with Spaghetti Squash
1 large spaghetti squash
1 tablespoon coconut oil
1 (2- to 3-pound) chuck roast, cut in 1⁄2-inch cubes
1 (15-ounce) can tomato sauce
1 red bell pepper, seeded and coarsely diced
1 green bell pepper, seeded and coarsely diced
1 tablespoon herbes de Provence
Dash of salt
Preheat the oven to 350 degrees.
Slice the spaghetti squash in half lengthwise and place it, cut side down, on a nonstick baking sheet. Bake for about 30 minutes, or until soft when poked with your finger. Set aside to cool.
In a hot skillet over medium heat, warm the coconut oil. Add and brown the beef cubes on all sides. Add the rest of the ingredients, cover, and cook for about 11⁄2 hours over medium-low heat or until the beef is tender.
Remove the seeds from the squash and reserve them for another recipe. Shred the squash flesh with a fork into strands that look like spaghetti. Place the squash on plates and spoon the beef stew over the top.
Serves 4 to 6
1 pound beef sirloin, cut into pieces 1⁄2 inch thick and 11⁄4 inches long
2 tablespoons olive oil
1 teaspoon ground turmeric
1⁄2 red bell pepper, seeded and cut into 1-inch squares
1⁄2 yellow bell pepper, seeded and cut into 1-inch squares
1⁄2 green bell pepper, seeded and cut into 1-inch squares
1⁄2 teaspoon Celtic sea salt
Bamboo skewers, soaked in water for 30 minutes
Mix the meat, 1 tablespoon of the olive oil, and the turmeric in a medium bowl. Let the meat come to room temperature, 30 to 45 minutes. Thread the meat onto skewers, about 5 pieces of meat per skewer. Then thread the peppers on separate skewers, 5 or 6 pieces per skewer. Brush all the skewers with the remaining 1 tablespoon olive oil, and season with salt.
Place all the skewers on baking sheet and broil for 6 to 7 minutes, turning during the process, or cook on hot grill for about 12 minutes, or until done. The veggie skewers will cook faster than the beef skewers.
Serve on a bed of lightly sautéed baby spinach and cherry tomatoes.