Easter Dinner Came Early this Year!


It wasn’t the plan to make an early Easter dinner, it just sort of happened. Every now and then I would take a quick glance at the thick, foreign cut of meat in my freezer and then select a more familiar offering, like stewing beef. Stewing beef was easy and familiar. The brisket, that was another story. It was given to me by a special someone for no particular reason. Perhaps he found himself in the same predicament as me. One afternoon, during the process of clearing out the freezer (a shiny new stainless steel one had arrived), I came face to face with the mysterious hunk of beef. Not one to back down form a confrontation, I decided it was time to get this done and get it done right. I ventured online and with a bunch of relief and a little embarrassment, I discovered that brisket is perhaps one of the easiest cuts of meat to prepare because a slow cooker does most of the work for you. Asa!! (Korean to English translation: Awesome! And no, I am not Korean, but did spend two memorable years there).

Since my current diet is a combination of Autoimmune Paleo and the Candida diet, I decided to whip up some cauliflower mash and roasted zucchini to accompany the brisket. After 7 hours in the slow cooker, the juices from the brisket and homemade beef broth formed a sauce akin to gravy. As my boyfriend and I indulged in the feast, I was reminded of the Easter dinners I have shared with family – the food is always warm and comforting and the portion sizes way too freakin’ large. After the kitchen clean-up, there wasn’t much left to do but waddle upstairs and watch the latest episode of Girls and pass on my Tuesday evening yoga class at the gym.

The Brisket:


  • About 4 lbs of brisket
  • 2 cups of beef broth
  • 2 sweet or yellow onions (sliced thinly)
  • 3 garlic cloves (peeled & smashed)
  • Sea salt & pepper
  • 1-2 tbsp fresh parsley


  1. Place the sliced onions and garlic in the slow cooker so they cover the base
  2. Season the brisket with salt & pepper and place on top of the onions and garlic (fatty side up)
  3. Add the broth
  4. Cook on low setting for 8-10 hours
  5. Cut against the grain
  6. Top with the cooked onions & broth and garnish with parsley

Cauliflower Mash:


  • 1 large head of cauliflower (trimmed & cut into small florets)
  • 1/4 cup of reserved cooking liquid
  • 1 yellow onion, chopped
  • 2 garlic clove, crushed
  • 1 tbsp extra virgin olive oil
  • Sea salt & pepper to taste
  • 1/2 tsp dried thyme
  • Small amount of coconut oil


  1. In a large pot, bring salted water to a boil
  2. Add cauliflower florets and cook until tender (about 10 min – a fork should easily pass through)
  3. While the cauliflower is cooking, heat up some coconut oil in a frying pan and satay the garlic & onions, set aside
  4. Remove 1/4 cup of cooking liquid and then strain the cauliflower and then strain the cauliflower
  5. Place the cauliflower florets, onions, garlic, thyme, salt & pepper in the food processor and pulse a couple times
  6. Add the olive oil and pulse another couple times
  7. Add the reserved cooking liquid 1 tbsp at a time while pulsing until it is the consistency of mashed potatoes (you may not need the whole 1/4 cup)

Oven-Roasted Zucchini:


  • 3 large zucchini, cut lengthwise and then cut in half across the middle
  • 2 tbsp melted coconut oil
  • Sea salt & pepper to taste
  • 1 tsp dried dill
  • 1 tsp dried thyme


  1. Preheat oven to 400 F
  2. Wash and cut the zucchini 
  3. Met the coconut oil in a small pot
  4. In a large bowl, comine the zucchini, sea salt, pepper & thyme
  5. Pour the melted coconut oil over the mixture and toss until coated evenly
  6. Cover a baking sheet with parchment paper and spread zucchini out evenly (skin side down)
  7. Cook on top rack for about 30 min

Be creative with the leftovers. Here’s my breakfast the next morning:


Leftover brisket with lots of the broth and onions. I added in some acorn squash I had cooked up already in the fridge and the leftover zucchini. Very stew-like and delish!


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