Carnes en sus Jugos – “Meats in their Juices”

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Another dish inspired by the great Bertha Gonzalez, this was my first exposure to whole pieces of soggy bacon suspended in a broth. It was new to me and kind of freaked me out, but my tastebuds convinced me and I’ve been a fan ever since.

This preparation is garnished with Tomatillo Salsa and a “mingled mince” of cilantro and onion.

Like I say in the video, this is the kind of food that stops me in my tracks. It gives me a break from the rush of life to kneel down at the counter and slurp down some meats and their juices.

I hope that through my site, my videos and my recipes that you learn to love food as much as I do. And, ultimately, that you find that tasty food can be healthy and healthy food can be tasty….

With that, I’m off to Rancho Cucamonga to compete in the Winter Shakedown. I’ll be on a team with Jenny, Sarah and Vinny. We’re going to fuel with double dark chocolate brownies and give it are all. Please wish us luck!

Have fun this weekend and “Keep It Paleo!”

Your Pal,

Paleo Nick

Carnes en sus Jugos – “Meats in their Juices”

Ingredient List:

  • Pound Bacon (approximately 14 slices)
  • 1 Beef Brisket, fat cap intact, approximately 6 pounds (or other beef cut)
  • 24 Pearl Onoins, peeled
  • 1 Bunch Scallions, rinsed and cut in thirds
  • 3 Tablespoons Fresh Garlic, minced
  • 4 Bay Leaves
  • 100oz. Chicken Stock/Broth
  • Kosher Salt
  • Tomatillo Salsa (see recipe below)
  • 1 Large Yellow Onion, co-minced with Cilantro
  • 1 Bunch Cilantro, co-minced with Onion

Preparation Instructions:

  1. In a large soup pot or cast iron skillet, cook half of the bacon slices over medium-high heat until crispy.
  2. Season brisket on all sides with Kosher salt and then sear off hard in bacon fat on all sides.
  3. Remove brisket to a 4” half pan and drain off half of the rendered fat from searing pan.
  4. Add pearl onions, scallions and garlic to the searing pan and cook for 2 minutes.
  5. Add crispy bacon back to pan as well as remaining uncooked bacon.
  6. Add 50 oz. of chicken stock and bring to a simmer.
  7. Pour broth, bacon, onion mixture over the brisket and top with bay leaves.
  8. Cover pan tightly with aluminum foil and braise in a 350° oven for 5 hours (or until fork tender).
  9. Allow meat to cool in the braising liquid and then remove to a cutting board.
  10. Pour liquid into a see through container and skim the fat from the top.
  11. Pour fat-skimmed liquid back to the soup pot, add remaining chicken stock and bring to a simmer.
  12. Slice brisket across the grain.
  13. Place three brisket slices in a shallow bowl and ladle hot bacon broth over beef.
  14. Finish with tomatillo salsa and co-minced cilantro and fresh onion to your liking. Bon Appetit!
  15. Portion out into quart containers and save in refrigerator for up to one week or in the freezer for up to six months.
  16. You can add the tomatillo salsa and cilantro/onion mixture when portioning up, or add them fresh when reheating.

Ingredient List for the Tomatillo Salsa:

  • 9 Tomatillos, husk and stem removed, rinsed
  • 4 large garlic cloves, peeled and crushed with palm
  • Pinch of Kosher salt
  • 4-6 Chile de Arbol, seeds and stems removed, halved and toasted/charred
  • Kosher Salt, to taste (approximately 2 teaspoons)

Preparation Instructions:

  1. Place tomatillos, garlic and pinch of salt in a pot or sauce pan and bring to a simmer.
  2. Cook for 7 minutes, or until tomatillos soften and turn dull green.
  3. Use a slotted spoon to scoop the tomatillos and garlic from the water into the pitcher of a blender.
  4. Reserve the cooking liquid for adjusting salsa consistency if necessary.
  5. Add the toasted chile de arbol, blitz again and voila! The quickest, 4-ingredient salsa imaginable.

This salsa is sure to impress your friends. It also goes well with cow tongue. Keep it simple, keep it real, and….

“Keep It Paleo!”

Zone Breakdown:

Protein: (58)

We have one pound of bacon, which is approximately 14 slices.  We know that approximately 3 slices equal one block, so therefore we are going to count this as 5 protein blocks.  Additionally we have about 2724g of beef brisket, or about 6 pounds worth pre-cooking.  After it cooks, it weighs around 2260g, and with 42g equaling one block, we end up with 53 protein blocks from this to make a total of 58.

Carbohydrates: (12-18)

We start with 24 pearl onions.  We will use the same measurement count as normal onions (2/3 of a cup), so the 24 fill almost 5 cups, which will give us about 7 blocks.  We get three more blocks from the large yellow onion, which again with the same measurements per block, we fill about 2 cups worth so adding three blocks.  We also get one block each from the scallions, and one from the 3 tablespoons of garlic.  For the Garlic we know that about 10 cloves equal one block and about 1 clove equals about 1 teaspoon.  Finally we will get 6 carb blocks from the tomatillo salsa.

Tomatillo Salsa:

Carbohydrates:(6)

9 tomatillos will fit into about 4 cups so, given that 1 cup equals one block, we will have about 4 blocks from these.  Additionally, we will count 2 carb blocks from the chile de arbol.  We count 2 cups to equal one block, or about 2 peppers equal one block, so we are averaging the two and saying we get 2 blocks from the chiles.

Balancing Act:

This is a very protein intensive meal, which when broken down, has a low carb count relative  If you break it into 11 5 block protein meals, you can count 1 carb block with it and add in the additional carbs and fats from other sauces to balance this meal out.

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