4-Hour Beef Brisket with Sweet and Savory Dry Rub

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Cooking brisket can be intimidating, but the secret is time and patience. You’re about four hours away from tender, juicy, flavorful meat. The dry rub encourages a mix of hearty flavors: Coconut sugar coaxes the beef’s sweetness, while mustard and bay leaf encourage the savory notes. Trust us when we say you’ll be asked to make this over and over again.


This recipe yields 6 servings

INGREDIENTS

  • 3-½ pounds brisket, trimmed
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons kosher sea salt
  • 1 tablespoon coconut sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 1-½ cups beef stock or bone broth
  • 1.5 kilograms brisket, trimmed
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons kosher sea salt
  • 1 tablespoon coconut sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 240 - 355 ml beef stock or bone broth

DIRECTIONS

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Combine all ingredients except beef stock or bone broth to make dry rub.

  3. Season the brisket on all sides with dry rub.

  4. Place brisket in roasting pan and cook uncovered for 1 hour.

  5. Remove pan from oven and add stock to pan. Add more stock or water, if necessary, to keep the bottom of the pan covered but create no more than ½ inch of liquid.

  6. Lower oven to 300 degrees Fahrenheit 150 degrees Celsius, cover pan, and continue cooking for 3 hours. Brisket is ready when it’s fork-tender.

  7. Trim the fat and slice meat thinly against the grain. 

  8. Using a fat separator, de-fat the pan drippings and serve over the brisket.

TIPS

**For a thicker, richer jus, transfer the remaining liquid to a skillet and reduce (on low boil) to desired consistency.

**If the brisket feels springy and requires a sharp knife to cut it using a sawing motion, it’s not done. Cover it back up with foil and put it back into oven for another 20 minutes and test, again. 

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Delicata Squash and Sausage Pizza with Fresh Arugula

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Everyone loves pizza. It feels indulgent even when it’s healthy. Such is the case with this easy-to-create gluten- and dairy-free version, which is packed full of flavor and nutrients thanks to the savory sauce, seasonal squash, and fresh arugula on top. Plus, there’s something so satisfying about making your own pizza at home.

INGREDIENTS


  • For Crust:
  • 2¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon baking soda
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 3 eggs
  • ¼ cup olive oil

  • For Sauce:
  • 1 medium red bell pepper
  • 1 clove of garlic
  • ½ cup olive oil
  • ½ cup almonds
  • ¼ cup crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

  • For Toppings:
  • 1 tablespoon olive oil
  • 1 medium delicata squash
  • ½ red onion
  • ½ red onion
  • Arugula

  • For Crust:
  • 290 g cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon baking soda
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 3 eggs
  • 60 ml olive oil

  • For Sauce:
  • 1 medium red bell pepper
  • 1 clove of garlic
  • 120 ml olive oil
  • 64 g almonds
  • 32 g crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

  • For Toppings:
  • 1 tablespoon olive oil
  • 1 medium delicata squash
  • ½ red onion
  • ½ red onion
  • Arugula

INGREDIENTS

For Crust: 

2-¼ cups almond flour
2 tablespoons arrowroot powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon baking soda
½  teaspoon rosemary
½ teaspoon thyme
½  teaspoon oregano
3 eggs
¼ cup olive oil 

For Sauce:

1 medium red bell pepper
1 clove of garlic
½ cup olive oil
½ cup almonds
¼ cup crushed canned or fresh tomatoes 
2 tablespoons apple cider vinegar 
2 tablespoons parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
Salt and pepper to taste

For Toppings:

1 tablespoon olive oil
1 medium delicata squash
½ red onion
Sausage 
Arugula 

DIRECTIONS

For Crust: 

  1. Add all dry ingredients into a mixing bowl.

  2. In a separate bowl, combine the eggs and olive oil and whisk until frothy.

  3. Slowly pour the wet mixture into the dry ingredients, folding it in with a spatula until it is completely incorporated. 

  4. Place the dough onto a piece of parchment paper, adding another piece of parchment paper on top. Using a rolling pin, roll the dough out until it is ¼-inch / .6-cm thick. 

  5. Place on a pizza stone or a tray and bake at 350 degrees Fahrenheit / 175 degrees Celsius for 10-15 minutes.

  6. Remove crust from the oven, add sauce and toppings of choice. 

For Sauce:

  1. Add all ingredients into a high-power food processor. 

  2. Blend and add additional olive oil as necessary until the sauce is smooth.

For Toppings: 

  1. Heat olive oil in a large skillet.

  2. Add delicata squash and cook until golden brown on both sides. Set aside.

  3. Add red onion to the pan and cook until caramelized. This step should only take a few minutes. Set aside.

  4. Add sausage and cook until thoroughly browned. Set aside.

For Pizza:

  1. Spread a thin layer of Romesco sauce on the baked pizza crust.

  2. Layer cooked squash, onion, and sausage mixture.

  3. Cook for 10-15 min in the oven at 350 degrees Fahrenheit / 175 degrees Celsius. 

  4. Serve right out of the oven topped with some fresh arugula.

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Zucchini Fritters

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These zucchini fritters are a versatile option to work into your weekly meal plan. Serve as a vegetarian entree, dinner side dish, or substitute the chili powder with cinnamon and enjoy them for breakfast. They also make the perfect grab and go snack.

This recipe yields 6 fritters

INGREDIENTS

  • 2 zucchinis, grated
  • 1/3 cup scallions
  • 1/4 cup parsley
  • 1 tablespoon fresh dill
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sea salt plus 1 tablespoon for drying zucchini
  • 1/4 teaspoon chili powder
  • 1 egg
  • 1/4 cup amaranth
  • Juice of half a lime
  • 2 zucchinis, grated
  • 40 g scallions
  • 30 g parsley
  • 1 tablespoon fresh dill
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sea salt plus 1 tablespoon for drying zucchini
  • 1/4 teaspoon chili powder
  • 1 egg
  • 30 g amaranth
  • Juice of half a lime

Directions

  1. Grate the zucchinis into a mesh colander and sprinkle with 1 tablespoon of sea salt. Set aside for ten minutes to allow the moisture to seep out of the zucchinis. 

  2. While the zucchini is resting, chop scallions, parsley, and dill. Mix them in a bowl. 

  3. After ten minutes, use a towel, cheese cloth or nut bag to squeeze all of the excess water out of the zucchinis. 

  4. Add the zucchini to the bowl.

  5. Next add in garlic powder, sea salt, chili powder, and lime. Mix with a spatula.

  6. Add egg and mix.

  7. Add amaranth flour and mix.

  8. Heat a large skillet over medium high heat with 1 tablespoon of ghee. 

  9. Using a spoon, drop 6 spoonfuls of the mixture into the pan and cook 3-5 minutes on each side, frying until golden brown. Serve with our favorite leek créma.

Tips

**It is very important to squeeze as much water as possible out of the zucchinis so that your mixture is not watery.

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