Simple and satisfying: Locally-sourced 10-hour pulled brisket with house-blend gravy, sharing a plate with chef’s special cauliflower mash and steamed green beans.
This was my first go at pulled brisket, and it worked a treat.
Last week I bought some “meat claws” in order to be prepared, and then on Sunday I got a rolled brisket from the markets for $8/kg (I go towards the end of the trading day on Sunday as they’re closed Monday/Wednesday, and it was down from $12 or some such).
I made a simple marinade/rub/whatever from some olive oil, ACV, minced garlic and onion powder, rubbed in on both sides, let it sit for a bit, then put it into the crockpot (a fancy new Philips one that’s also a pressure cooker, technology, such a thing) and poured the rest of the marinade over it. Then ran it for 10-11 hours on high, and this is the result.
The parents-in-law arrived today and the meal was a massive success as I show them that keto is not just bacon and eggs. Although it’s often bacon and eggs.
Next time I’ll find a more interesting marinade and give that a crack.