• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Brisket with Roasted Carrots & Onion Gravy

April 6, 2012 by Erica 8 Comments

Comfy Belly- Roasted Moroccan Carrots

You may be getting down to the wire on Passover or holiday menu planning, so I wanted to share a simple meal that I’m making, in case you’re still in search of ideas and recipes. (this recipe was originally written for Passover and spring holidays, but can be used any time!)

I’ve always loved Mediterranean and Middle Eastern food, which is all about herbs, spices, and other seasoning techniques. This recipe for Moroccan carrots is a great way to introduce something with a combination of spices and a savory flavors.

I added this simple brisket recipe because it is a treat for meat lovers, as I learned from the omnivores in my family. I encourage you to splurge on local, grass-fed beef if you have a good source for this cared-for beef. Since grass-fed beef tends to have less fat, slow-cooking with lots of seasoning is a great way to cook beef that tends to be a bit firmer than corn-fed beef.

And a quick tip here: Just about every sweet recipe I share is good for Passover if you’re following guidelines that allow baking soda and baking powder. It just worked out that way because I don’t use yeast to leaven baked goods.

Comfy Belly- Roasted Moroccan CarrotsGrass-fed, local beef

Comfy Belly- Roasted Moroccan Carrots

Print Recipe Pin Recipe

Brisket with Onion Gravy

Servings: 6 servings
Calories: 485kcal

Ingredients

  • 4 pounds beef brisket
  • 1 teaspoon salt
  • 2 teaspoons dry mustard
  • 1/2 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1 large onion peeled and diced

Instructions

  • Brisket is a long, somewhat flat cut of meet.You want a thin layer of fat on one side of the beef, but trim any extra pieces of fat from the beef.
  • You can either combine all the dry rub ingredients and then coat the meat with the rub, or season with each ingredient individually. Coat the meat well on both sides and edges.
  • Heat up a large frying pan (on medium heat) and then brown the brisket briefly for a minute or two on each side and a bit on the edges.
  • Place the diced onions on the bottom of a crock-pot or Dutch oven, and then place the browned brisket over the onions (fat side facing up).
  • Cover and cook for about 4 hours, or until the meat is tender (inserting a fork to test). Use a high setting on your crock-pot for about 4 hours, or on a low setting for about 8 hours. This will vary somewhat by oven or crock pot.
  • Remove the brisket, cool and slice across the grain.
  • Use the gravy and onions at the bottom of the pot to top off the brisket slices.

Nutrition

Calories: 485kcal | Carbohydrates: 3g | Protein: 63g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 187mg | Sodium: 628mg | Potassium: 1058mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 6mg

 

 

Print Recipe

Roasted Moroccan Carrots

You can also add some balsamic vinegar to the brisket (see the comments). Yum!
Updated on 12/21/2012: I now roast the carrots for much longer, and they're must softer and packed with flavor. The heritage carrots (mulit-colored) roast for 40 minutes, and the orange carrots roast for 1 hour. It mostly depends on the thickness of the carrots, and you can also slice them down the middle to speed up the roasting time.
Servings: 8 servings
Calories: 116kcal

Ingredients

  • 8 ounces orange carrots (about 4 large carrots), trimmed and diced into coins
  • 8 ounces Heritage carrots (multi-colored) (about 4 large carrots), trimmed and diced into coins
  • 2 tablespoons high heat oil
  • 1 garlic clove peeled and minced
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch of cayenne pepper (optional for some heat)

Instructions

  • Preheat your oven to 400°F/200°C.
  • Combine all the ingredients in a bowl and blend well.
  • Spread the orange carrots out on parchment paper (or other non-stick surface), and then on top of a baking sheet. Spread the Heritage carrots out on another piece of parchmont paper on top of a baking sheet.
  • Bake the orange carrots for 1 hour or until carrots are tender. Bake the Heritage carrots for 40 minutes, or until tender.

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 224mg | Potassium: 373mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18947IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg
Share19
Pin129

Filed Under: Dairy Free, Desserts, Gluten-Free, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: beef

Previous Post: « Honey Mustard Vinaigrette and a Blood Orange, Avocado, Arugula Salad
Next Post: Raspberry Rice Crispy Treats »

Reader Interactions

Comments

  1. Mindie

    April 1, 2015 at 7:02 pm

    Can I do the brisket recipe in an oven? Is so how hot and how long? Thanks

    Reply
  2. Katie Zuko

    April 15, 2012 at 11:59 am

    I made both the carrots and the Brisket! Perfect!! I’m anemic so I poured balsamic on the onions before putting the meat on top. (Vinegar helps with the absorptions of iron or so my Naturopath says) It was delish!! A hit with the husband of course too.
    I just want to thank you for this page! I have Ulcerative Colitis and your recipes have never done me wrong. I HAVE to stay on SCD with no cheating and it sooo helps to bring my laptop in the kitchen and make something tasty that keeps me feeling good and makes me feel like I’ve had something special and not that I’m on a restrictive diet! Thank you!

    Reply
    • Erica

      April 15, 2012 at 11:03 pm

      good to hear!

      Reply
  3. michelle

    April 8, 2012 at 9:22 pm

    Made your macaroons for our seders. Delicious…

    Reply
    • Erica

      April 8, 2012 at 10:57 pm

      Good to hear. Happy Passover!

      Reply

Leave a Reply to michelle Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Stay in touch!

Get updates, recipes, and more.

Popular now

  • Chocolate Zucchini Bread {almond flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Banana Bread {almond & coconut flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Donuts {coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Almond Flour Pancakes {grain free}
  • Vanilla Cupcakes {coconut flour}
  • No-Corn Cornbread
  • Sandwich Rounds {almond flour}
  • Banana Bread {coconut flour}
  • About Erica
  • Valencia Orange Cake {grain free}
  • Yellow Cake {almond flour & coconut sugar}
  • Chocolate Chip Muffins {coconut flour}
  • Nut Butter Cream Frosting

Recent comments

  • Erica on Waffle Cones {almond flour}:

    Hi Angelique, I think either will work. I haven’t tried it yet, the flavor might be a bit different than…
    Posted Aug 11, 2022

  • Angelique on Waffle Cones {almond flour}:

    These look gorgeous. I was wondering if date sugar or date syrup might work: Any ideas?
    Posted Aug 9, 2022

  • Erica on Chocolate Cupcakes {almond flour}:

    Hi Heidi, you can get one layer of an 8 inch cake pan from this recipe, so if you’re making…
    Posted Aug 5, 2022

  • heidi on Chocolate Cupcakes {almond flour}:

    if you were to use as a cake, what size pan and baking time
    Posted Aug 2, 2022

  • Erica on About Erica:

    You’re welcome, Judi! Yes you can sub very well dripped yogurt for DCCC. See my post on dripped yogurt and…
    Posted Aug 1, 2022

  • Judi on About Erica:

    Hi Erica: Thanks for maintaining this comment section, it’s been very helpful in SCD cooking! I was wondering, can I…
    Posted Aug 1, 2022

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Sheet Pan Salmon Asaparus & Rice
Creamy Broccoli Basil Soup
Mexican Stuffed Peppers

Copyright © 2022 Comfy Belly | Erica Kerwien. All rights reserved.