Southwestern Brisket with Lentil and Cauliflower
What Started it all:
Brisket, Cauliflower, lentils, slow cooker
This dish is a game-changer with the bold flavors of the South, hearty goodness of slow-cooked brisket, and the nutritious power of lentils and cauliflower.
Ingredients
- 1 (2-3 pound) beef brisket
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head of cauliflower, broken into florets
- 1 cup beef broth
- 1 cup water
Instructions
- Preheat your slow cooker to low heat.
- In a small bowl, mix together chili powder, cumin, smoked paprika, salt, and pepper.
- Rub the spice blend all over the brisket, using a little olive oil to help the spices stick.
- Heat the remaining olive oil in a large skillet over medium-high heat and sear the brisket on both sides until browned.
- Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- Add cauliflower florets to the skillet and cook for an additional 2-3 minutes.
- Transfer the skillet contents to the slow cooker and add the lentils, beef broth, and water. Stir to combine.
- Place the brisket in the slow cooker and cook for 8-10 hours or until the meat is tender.
- Remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing thinly.
- Serve the sliced brisket with the lentil and cauliflower mixture spooned over the top.
This dish is a real showstopper with tender and flavorful slow-cooked brisket and a delicious lentil and cauliflower mixture. Perfect for a weekend dinner or special occasion.