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Sugar-Free BBQ Brisket with collard Greens and Mashed cauliflower
Indulge in a mouthwatering, diabetic-friendly feast with our Sugar-Free BBQ Brisket served alongside tender collard greens and creamy mashed cauliflower. This low-carb, high-protein recipe is perfect for those following the SOZA weightloss program. Experience the smoky flavors of the perfectly seasoned brisket paired with the vibrant greens and velvety cauliflower mash. It's a tantalizing combination that will satisfy your cravings while keeping you on track with your health goals.
Serve the Sugar-Free BBQ Brisket with a side of tangy coleslaw or a fresh green salad for a well-rounded meal.
Garnish the collard greens with a squeeze of lemon juice or a sprinkle of red pepper flakes for an extra kick.
For a complete SOZA weightloss program meal, pair this dish with a refreshing glass of infused water or unsweetened iced tea.
Leftover brisket can be used in sandwiches or salads the next day for a delicious and protein-packed lunch.
Don't forget to adjust the portion sizes based on your specific dietary needs and goals.
For the BBQ Brisket:
2 pounds (900g) beef brisket
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup sugar-free BBQ sauce (look for a brand with no added sugars or make your own)
For the Collard Greens:
1 bunch collard greens, stems removed and leaves chopped
2 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
Salt and pepper to taste
For the Mashed Cauliflower:
1 head cauliflower, cut into florets
2 tablespoons butter
1/4 cup unsweetened almond milk (or any unsweetened non-dairy milk)
Salt and pepper to taste
Preheat the oven to 325°F (165°C).
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Rub this spice mixture all over the beef brisket.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until browned.
Pour the sugar-free BBQ sauce over the brisket, coating it evenly. Cover the skillet or Dutch oven with a lid or foil.
Transfer the skillet or Dutch oven to the preheated oven and bake for 2.5 to 3 hours, or until the brisket is tender. You can baste the brisket with the sauce occasionally during cooking.
While the brisket is cooking, prepare the collard greens. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is softened.
Add the collard greens and chicken broth to the pot. Stir well, then cover and cook over medium-low heat for about 30 minutes or until the collard greens are tender. Season with salt and pepper to taste. Stir in the cooked bacon.
For the mashed cauliflower, steam or boil the cauliflower florets until tender. Drain well.
In a large bowl, mash the cooked cauliflower using a potato masher or immersion blender. Add the butter and almond milk, and continue mashing until you reach your desired consistency. Season with salt and pepper to taste.
Once the brisket is cooked, remove it from the oven and let it rest for a few minutes. Slice the brisket across the grain into thin slices.
Serve the sliced brisket with a side of collard greens and mashed cauliflower.
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