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- 2 pound (approximately) beef brisket, trimmed
- 1 tablespoon sea salt
- 1 teaspoon ground mustard
- 2 teaspoons garlic powder
- 1 tablespoon smoked paprika
- 1/8 teaspoon ground nutmeg
- 4 tablespoons ghee or organic butter or preferred cooking oil
- 4 cups beef broth
- 1 tablespoon cooking sherry
- 16 ounces whole baby bella mushrooms, cleaned
- 3-4 cloves of garlic, peeled and quartered
- 1 large sweet onion, roughly chopped
- 2 large carrots, peeled and chopped in 1-inch segments
- 1jalapeño, stem removed and quartered
- 1 stem of oregano (and more for optional garnish)
- 1-2 stems of rosemary
- 1/4 cup cassava flour (I only use Otto’s…I’ve bought some other brands on Amazon and they are yellowish and weird)
View Full Recipe at Cavegirl Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1763g | |
| Calories 803 | |
| Calories from Fat 499 | 62% |
| Total Fat 55.62g | 70% |
| Saturated Fat 33.19g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 10295mg | 429% |
| Potassium 3491mg | 100% |
| Total Carbs 57.72g | 15% |
| Dietary Fiber 14.9g | 50% |
| Sugars 23.67g | 16% |
| Protein 27.08g | 43% |
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