Postpartum Meal Prep:One For The Boys

Postpartum Meal Prep:One For The Boys

Okay so the past couple of months you’ve followed alone as I meal prep for postpartum and recovery. Well, tonight’s meal isn’t really for me, it’s for the boys! In the beginning I’m not going to be the only busy one. Thankfully Sam gets paternity leave, so I will be relying on him a lot to take care of Gunnar, the house, even myself especially in the beginning when I’m still feeling the pains of after birth. So to make his life just a little easier I’ve come up with a couple of recipes to at least keep him feed while the chaos ensues.

My hubs loves brisket, he also is a big fan of the slow cooker which makes this one even easier. Theres two ways to go about making this one you can either A.) Chop it all up, empty all your ingredients to a big gallon ziplock container  and freeze until he is ready to put it on the slow cooker or B.) Slow cook it freeze portions of it so they can have as little or as much as they want when they are finally ready to eat. Either way it’s so easy he will be thanking you for planning that far ahead.

Ingredients 

1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large onions), sliced however you prefer
3 1/2 pounds beef brisket
Coarse kosher salt and freshly ground black pepper
6 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce

Directions

  • Heat a deep pan with the olive oil. Add the onions and cook on medium-low heat, stirring frequently, for about 20 minutes or until the onions have caramelized.
  • Once your onions are caramelized set them aside and start working on the brisket. Take the brisket out of the packaging and pat it dry. Season the meat to your liking with salt and pepper (I suggest being generous with your salt and pepper).
  • Heat a large skillet over medium-high heat and turn on your vent or fan! If you don’t have a vent or fan open a window because it’s about to get smokey. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker. Make sure your fatty side is facing up. Warning: Do not add more oil before adding your brisket. I did, I thought this would help sear it but I was wrong thankfully my husband stepped in to help me.
  • Rub minced garlic over the meat and add your caramelized onions on top and around the meat. In a separate bowl mix your broth, Worcestershire sauce, and soy sauce. Make to your liking and pour contents over meat.
  • Cover and cook in the slow cooker on low for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving to let the juices settle, try me its worth it.

 

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                                                              My hubs stepped in to help!


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