Will you have a house full of people this holiday season? Our friend Richard Bradford, creator of the recipes in The Whole30 and owner of Whole30 Approved Pre-Made Paleo, created this recipe just for you. It is nourishing comfort food that will please everyone from the “I can’t WAIT for the #JanuaryWhole30’ers” to the “Never gonna Whole30, so don’t ask again” types. (And with a recipe like this, you might just get a few converts from that second group.)
But first… a Pre-Made Paleo giveaway, just in time for the #JanuaryWhole30!
[Tweet “@chefrichardsb is back on the #Whole30 blog, sharing his Coffee-Braised Brisket recipe!”]
Exclusive Giveaway from Pre-Made Paleo
Pre-Made Paleo is the only nation-wide meal delivery service that ships recipes straight to your door. They offer a variety of Whole30 meal plans to suit your needs and schedule. Their Emergency Kit is particularly helpful during a Whole30; it includes breakfast, lunch and dinner options, plus some fun extras like soups and chicken stock.
In celebration of the #JanuaryWhole30, Chef Richard and Pre-Made Paleo are giving away five of their delicious Whole30 Approved meals to one lucky Whole30’er.
And now, the recipe…
Coffee Braised Brisket with Roasted Potatoes, Beets and Brussels Sprouts
For the Coffee-Braised Brisket
1 3-to-4 lb brisket, fat trimmed to 1/4 inch
1 pot of fresh brewed Pre-Made Paleo Coffee (or the coffee of your choice)
1 onion, large dice
1 celery stalk, large dice
1 carrot, large dice
3 garlic cloves
2 Tbsp preferred fat
For the Seasoning, combine
1/4 cup unsweetened cocoa powder
1 Tbsp ancho powder*
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 Tbsp salt
*Find ancho powder at your local Spanish market, or sub chili powder
BREW 1 pot of Pre-Made Paleo Coffee. Trim fat from brisket (fat mat be reserved for rendering or grinding). Coat both sides of the brisket with the seasoning blend.
PREHEAT sauté pan with fat of choice. Sear both sides of brisket in sauté pan using coffee to de-glaze the pan (save sauce for later).
PLACE onion, celery, carrot and garlic in slow cooker. Lay seared brisket on top. Add liquid from the pan and use any remaining coffee to just cover brisket. Cover and cook on “high” for 4-6 hours or until brisket is fork tender.
REMOVE brisket from cooker and let rest for 10 minutes, tented with foil. Remove and puree the remaining liquid and vegetables to make an amazing sauce to serve with the brisket.
For the Roasted Beets and Brussels Sprouts
1 lb Brussels sprouts
1.5 lb golden beets
3 small garlic cloves
1 Tbsp preferred fat
½ tsp salt
1/8 tsp black pepper
PREPARE the beets. Rinse well and pierce several times with fork. Wrap individual whole beets in foil. Roast in a 350º oven for one hour, or until fork tender
WHILE still hot, use a towel to scrape the skin off of the beets. Cut peeled beets into one-inch squares
PREPARE the Brussels sprouts. Rinse well, cut off stems and cut into quarters. Toss Brussels Sprouts with 3 small garlic cloves in fat, salt and pepper.
LAY Brussels Sprouts and garlic in a single layer on a pan and roast for 5-7 minutes at 400º
REMOVE Brussels from oven, toss them together with the beets and enjoy.
For the Roasted Yukon Potatoes with Onion and Herbs
1.5 lb Yukon Gold potatoes
½ sweet yellow onion
2 Tbsp preferred fat
1 sprig rosemary
1 sprig thyme
1 tsp. Kosher salt
½ tsp. fresh ground black pepper
SLICE onion into 1/4 to 1/2 inch slices. Rinse and dice potatoes into 2 inch cubes. Remove stems from Rosemary and Thyme. Toss potatoes, onion, salt, pepper, and herbs with fat until well coated.
LAY all ingredients flat onto greased baking pan. Roast at 350° for 25 minutes, or until potatoes are fork tender
Chef Richard Bradford began his culinary career in Atlanta restaurants before studying at the prestigious Culinary Institute of America in Hyde Park, NY. Upon graduation in 2004, he returned to Atlanta to launch RSB Catering. After seven successful years, he sold the catering business and formed RSB Foods to develop Pre-Made Paleo, a nationally-distributed line of gourmet prepared meals following the Whole30 program. He is now based in Dallas, TX.
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