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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Brisket Ragù with Mushrooms and Mashed Potatoes

Brisket Ragù with Mushrooms and Mashed Potatoes

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Happy Monday y’all! I’m keeping this post short and sweet this morning because I may or may not have gone to the Drake and Migos concert last night and I may or may not have a giant headache this morning. (ugh) But TOTALLY worth it. Totally justified.

Anyways, this past week, Houston got it’s first glimpse of “Fall” weather—that is if you consider low 80’s and high humidity to be Fall. I’m not complaining though because that means that it’s officially the season for comforting and hearty meals, like this Brisket Ragù with Mushrooms and Mashed Potatoes. This was a huge hit in our house last week for 3 reasons: 1) It was so incredibly easy to make 2) it makes for a great meal prep recipe and 3) its so satisfying. YUM! So next time you want a twist on a classic recipe like Pot Roast, whip up this Ragù—you wont regret it!

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Brisket Ragù with Mushrooms and Mashed Potatoes

Adapted from Donna Hay

Cooking Time: 4-6 hours in crockpot

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Ingredients:

  • 1/4 cup olive oil

  • 2.25 lbs beef brisket

  • salt and pepper to taste

  • 1 yellow onion, sliced

  • 3 cloves of garlic, minced

  • 1 cup beef stock

  • 2 cups chopped canned tomatoes

  • 2 bay leaves

  • 1 tablespoon tomato paste

  • 1/4 cup dried Porcini mushrooms, chopped

  • 1 cup Swiss brown mushrooms, sliced

  • 1/2 cup Chestnut mushrooms

For the Mashed Potatoes:

  • 3-4 lbs russet potatoes

  • 1/2-2/3 cup almond milk (or cashew milk)

  • 1/3 cup ghee

  • salt and pepper to taste

Directions:

  1. Heat 2 tablespoons of oil in a large skillet over medium high heat. Season the beef brisket with salt and pepper to taste, and in batches, sear for 3-4 minutes on each side until just browned. Remove from pan.

  2. Place meat evenly in your crockpot. Add the onion, garlic, beef stock, tomatoes, bay leaves, tomato paste and dried porcini. Cook on low for 4-6 hours.

  3. To make the mashed potatoes, submerge them in a large pot with cold salted water and bring to a boil. Cook for 15 additional minutes, draining once tender. With a potato masher, mash the potatoes until smooth. Add the ghee, almond milk and salt and pepper to taste. Mash to combine. Set aside.

  4. Heat the remaining oil in a skillet over medium-high heat. Add the Swiss brown and chestnut mushrooms, and cook for 3-4 minutes, stirring frequently, until golden brown.

  5. Plate your mashed potatoes and top them off with the brisket Ragù and the remaining mushrooms. Serve hot!

Enjoy XX!

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