Marinated Beef Brisket for Thyroid & Autoimmune Meal Plan

Marinated Beef Brisket
Serves 8
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Prep Time
25 min
Cook Time
8 hr
Prep Time
25 min
Cook Time
8 hr
  1. 2/3 cup quartered dried apricots (about 4 ounces)
  2. 9 large garlic cloves
  3. 3 ½ teaspoons ground cumin
  4. 1 teaspoon salt
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 teaspoon ground black pepper
  7. 1 4-1/2 to 5-pound flat-cut beef brisket
  8. 3 tablespoons olive oil
  9. 4 cups chopped onions
  10. 2 medium carrots, coarsely chopped
  11. 1 tablespoon minced peeled fresh ginger
  12. 1 teaspoon ground coriander
  13. 1/8 teaspoon cayenne pepper
  14. 1 cup dry red wine
  15. 3 cups homemade beef stock or canned low-salt beef broth
  16. 2/3 cup pitted prunes, quartered
  17. Chopped fresh cilantro
  1. Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in food processor. Pulse to chop mixture into a coarse puree.
  2. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Press apricot mixture into slits.
  3. Heat oil in heavy large pan over medium-high heat. Add onions and sauté for 5 minutes.
  4. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.
  5. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
  6. Put brisket into crock pot. Add prunes, apricots, stock and vegetable mixture over brisket.
  7. Cook in crock pot on low for 8 hours.
  8. Take brisket out of crock pot and slice brisket thinly across grain.
  9. If you want, you can bring sauce left in the pot to boil over medium-high heat. Boil to thicken slightly, if desired.
  10. Season sauce with salt and pepper. A
  11. rrange sliced brisket in large ovenproof dish. Spoon sauce over.
  12. Top with cilantro and serve.
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