1.5 lb. grass-fed organic beef brisket
1 medium uncured smoked ham hock
3 carrots, chopped
8 small beets, peeled and quartered
6 shallots, peeled and quartered
1 sprig fresh dill, or 1 t. dried
1 t. dried rosemary
1 bay leaf
1/4 t. yellow mustard seeds
pepper, to taste
2 c. dry red wine
1 quart filtered water
Place all ingredients in a slow-cooker. Turn on low and cook for 8-10 hours. Serve with your favorite lacto-fermented condiment. Yum!
Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…
I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…
Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!
This post details my backpacking gear list for solo backpacking the SHT with a chronic…
This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…
This website uses cookies.