Category: Low Carb Diet

Dutch Oven Braised Brisket

Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. 

People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

Place brisket on top (fat side up). Cover with lid.

Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

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Dutch Oven Braised Beef Brisket

Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 6 lbs brisket (flat or point)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 large sweet onions sliced
  • 1 lb carrots
  • 3 cups cherry tomatoes
  • 1 ½ cups unsalted or low-sodium beef broth/stock
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 7 garlic cloves minced
  • 3 bay leaves

Instructions
 

  • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
  • Preheat the oven to 350°F.
  • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
  • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
  • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

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    Eye of Round Roast with Gravy

    Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. The eye of round is an affordable holiday dish that gets most of the benefits of a fancy rib roast at a fraction of the cost. This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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    In a small bowl: combine salt, black pepper, thyme, rosemary and mix.

    Pat the roast dry with a paper towel.

    Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.

    Place sliced onions, carrots, celery & garlic in the 9″ x 13″ baking dish.

    Place the roast on a vegetables. 

    Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer. Remove the roast from the pan and transfer to a plate. Tent with foil.

    Gravy

    Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

    Slice

    Enjoy!

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    Eye of Round Roast with Gravy

    Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Dinner, Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 9" x 13" Baking Dish

    Ingredients
      

    • 3 ½ – 4 lbs eye of round roast
    • 2 tbsp extra virgin olive oil
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1 large sweet onion sliced
    • 2 carrots cut in half
    • 1 celery cut in half
    • 2 garlic cloves

    Gravy

    • 1 ½ cups beef broth
    • ½ cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • 2 tbsp unsalted butter or dripping's from the beef
    • 2 tbsp all-purpose flour
    • 1 tsp Worcestershire sauce
    • salt & pepper to taste

    Instructions
     

    • Remove the roast from the refrigerator and let sit at room temperature for 2 hours prior to cooking. Preheat the oven to 475°F.
    • In a small bowl: combine salt, black pepper, thyme, rosemary and mix. Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.
    • Place sliced onions, carrots, celery & garlic in the 9" x 13" baking dish. Place the roast on a vegetables.
    • Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
    • Remove the roast from the pan and transfer to a plate. Tent with foil.

    Gravy

    • Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. 
    • Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

    Slice, serve & enjoy!

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      Dutch Oven Whole Turkey

      Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.

      Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.

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      [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

      Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together. 

      Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). 

      Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.

      Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

      Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

      Serve & Enjoy!

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      Dutch Oven Whole Turkey

      Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 2 hours 25 minutes
      Total Time 2 hours 35 minutes
      Course Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 7.5 QT Dutch Oven

      Ingredients
        

      Brine

      • 10 lbs turkey
      • 2 tbsp salt

      Additional

      • 6 tbsp unsalted butter softened
      • 2 tbsp melted butter
      • 1 onion quartered
      • 1 apple cut in half
      • 1 lemon cut in half
      • 1 garlic head
      • 3 carrots cut in half
      • 2 celery ribs cut 3" in length
      • 3 sprigs fresh rosemary
      • 3 sprigs fresh thyme
      • 2 sprigs fresh sage

      Instructions
       

      • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
      • Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
      • Preheat the oven to 425°F.
      • Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
      • Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
      • Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
      • Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
      • Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

      Gravy

      • Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
      • Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

      Serve & enjoy!

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        Turkey Brine Recipe

        Perfect juicy Turkey every time when using this delicious brine as a key preliminary to a well roasted bird. Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this Turkey Brine recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs.  

        Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

        Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

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        Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot. 

        Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes.

        Then, add ice to the pot and let sit at room temperature for about 2 hours. 

        Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire. 

        Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days. Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey. 

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        Turkey Brine Recipe

        Perfect juicy turkey every time when using this delicious homemade brine as a key preliminary to a well roasted bird.
        No ratings yet
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        Prep Time 5 minutes
        Brine 1 day
        Total Time 1 day 5 minutes
        Course Holiday
        Cuisine American
        Calories

        Ingredients
          

        • 12-15 lbs whole turkey
        • 12 cups water more if needed
        • 6 cups ice
        • ¾ cup Kosher salt
        • ¼ cup brown sugar
        • 1 tbsp paprika
        • 1 tbsp whole black peppercorn
        • 1 tbsp dried oregano
        • 1 tbsp dried rosemary
        • 1 tbsp dried thyme
        • 6 garlic cloves
        • 5 bay leaves
        • 1 cinnamon stick
        • 1 onion

        Optional Add-Ons

        • orange
        • apples
        • cinnamon sticks

        Instructions
         

        • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
        • Clean, rinse and pat the turkey dry with paper towels.
        • Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot.
        • Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes. Then, add ice to the pot and let sit at room temperature for about 2 hours.
        • Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire.
        • Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days.
        • Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey.

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        Slow Cooker Apple Honey Spiral Ham

        Slow Cooker Apple Honey Spiral Ham is a simple two step process that is very delicious. The ham is slow cooked and saturated with brown sugar, honey and fresh apple cider flavors that creates a sweet holiday feast that everyone will enjoy. I love to remove the lid of the slow cooker and watch the steam filled aroma of succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

        Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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        Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Rub brown sugar all over the ham.

        Pour in apple cider & honey. 

        Cover with lid. Cook on low for 3-4 hours or until warm.

        Remove ham and place in a serving plate. Tent the ham with aluminum foil. 

        Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half. 

        Brush or basting the sauce all over the ham. 

        Serve & enjoy! Place leftovers in the refrigerator.

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        Slow Cooker Apple Honey Spiral Ham

        Sweet and tender slow cooker Apple Honey Ham is deliciously simple and absolutely perfect.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 3 hours
        Total Time 3 hours 5 minutes
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 7-8 lbs bone-in spiral ham
        • 1 cup fresh apple cider
        • 1 cup brown sugar
        • 1 cup honey

        Instructions
         

        • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
        • Rub brown sugar all over the ham. Pour in apple cider & honey.
        • Cover with lid. Cook on low for 3-4 hours or until warm. Remove ham and place in a serving plate. Tent the ham with aluminum foil.
        • Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half.
        • Brush or basting the sauce all over the ham.

        Serve & enjoy! Place leftovers in the refrigerator.

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          Air Fryer Ribs

          Air Fryer Ribs are finger licking good and will enhance any table with its presence. The rub embeds its flavors in the meat through well timed marination and the basting BBQ sauce. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Change up the way you have your BBQ ribs with this easy to follow air fryer BBQ Ribs recipe. Do not hesitate to watch the video and follow the instructions below to get this on your table today. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let me know what you think or suggest a food item you wold like for me to develop a recipe for. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Thanks for visiting and see you again soon.

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          In a small bowl: combine BBQ dry rub together.

          Use ¼ cup for ribs and save the rest of the rub for later use. 

          Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it. Coat both sides of the ribs with BBQ rub (¼ cup).

          Cut the rib in half, so you can fit the ribs in the air fryer basket. Preheat the air fryer to 360°F. Press the time button for 55 minutes. 

          Place the ribs in the air fryer basket.

          Cook for 50 minutes

          Make sure to flip after 25 minutes

          Generously baste the ribs with your favorite BBQ sauce. Continue to cook for another 5 minutes. 

          Remove the ribs from the basket and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones. 

          Tender juicy finer licking good Ribs.

          Serve & enjoy! 

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          Air Fryer Ribs

          Tender juicy finger licking good air fryer Ribs are perfectly delicious when following this tasty recipe.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 55 minutes
          Total Time 1 hour
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 4 lbs St. Louis Ribs or baby back ribs
          • ¼ cup BBQ rub
          • ½ cup BBQ sauce

          Homemade BBQ Rub

          • ⅓ cup brown sugar
          • 1 tbsp smoke paprika
          • 1 tbsp ground mustard
          • 2 tsp chili powder
          • 2 tsp salt
          • 1 tsp black pepper
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • ¼ tsp ground cayenne pepper

          Instructions
           

          • Preheat the air fryer to 360°F. Press the time button for 55 minutes.
          • In a small bowl: combine BBQ dry rub together. Use ¼ cup for ribs and save the rest of the rub for later use.
          • Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.
          • Coat both sides of the ribs with BBQ rub (¼ cup). Cut the rib in half, so you can fit the ribs in the air fryer basket.
          • Place the ribs in the air fryer basket. Cook for 50 minutes (make sure to flip after 25 minutes).
          • Generously baste the ribs with your favorite BBQ sauce. Continue to cook for another 5 minutes.
          • Remove the ribs from the basket and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones. 

          Serve & Enjoy!

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