Busy households need easy solutions. What could be easier than cooking once and making 4 (or more) great meals out of it?
As part of the 68 Day Challenge, a great “your best year starts here program” my husband and I are doing the Whole30. In a nutshell: meat, vegetables, fruit, and healthy fats for 30 days.
Slow Roasted Beef Brisket
Ingredients
- 1 beef brisket
- 1 small box portabella mushrooms, sliced
- 2 onions, sliced thick
- 1 cup beef broth
- 1 tsp garlic
- 2 bay leaves
- cracked pepper
- salt (adjust this depending on the sodium content in your broth)
Instructions
- heat oven to 325
- put all ingredients in a dutch oven
- cook until meat is fork tender – approximately 3 hours
- let stand for 30 minutes
- slice and serve
Meal 1 – dinner: serve with oven roasted potatoes and roasted root vegetables
Meal 2 – breakfast: substitute beef brisket for chicken in this great recipe Chicken Hash
Meal 3 – lunch: Make brisket tacos or quesadillas (this is the only non-compliant meal for the Whole30)
Meal 4 – dinner: open face brisket sandwich. Serve on Texas Toast with mashed potatoes (or left over oven roasted potatoes)
Meal 5 – lunch: pulled brisket with bbq sauce