Inspired by ropa vieja and carnitas!


Ingredients-

2-3 pounds beef brisket, trimmed of excess fat, cut into 4 pieces

Kosher salt (Diamond crystal)

Ground black pepper

1 medium yellow onion, thinly sliced, about 1 1/4 cups

8 large garlic cloves, peeled and thinly sliced, about 1/4 cup

1 Tablespoon ground chili (ancho, New Mexico, or your favorite)

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

2 bay leaves

3 Tablespoons tomato paste

3/4 cup freshly squeezed orange juice, from about 4 oranges


  1. Season the brisket liberally on both sides with kosher salt and pepper.

  2. Heat the instant pot on the sauté setting on high. Once the pot is hot, add 1 Tablespoon of oil to the pot and half (2 pieces) of the brisket. Sear for 4 minutes on each side, remove from the pot, set aside, and repeat with the remaining 2 pieces of brisket.

  3. Add a bit more oil to the pot if it seems dry and add the onion with a generous pinch of salt, and cook for another 2-3 minutes, or until the onion starts to soften. Add the garlic and cook for another minute. Then, add the chili, cumin, oregano, and bay leaf and cook for another 30 seconds-1 minute. Lastly, add the tomato paste and cook for another 2 minutes, or until it turns from bright red to a deeper brick red color.

  4. Deglaze the pot with the orange juice, scraping up any brown bits that got stuck to the bottom of the pot. Add in the brisket, along with any accumulated juices, making sure to tuck the brisket into the sauce as best as you can.

  5. Turn off the sauté setting, secure the lid on the pot with the steam valve turned off, switch to the manual setting, and cook under high pressure for 1 hour. Allow the pot to naturally release for as long as possible (15 minutes is good) before manually venting to release the remaining pressure in the pot.

  6. Transfer the brisket to a bowl and pull it apart with two forks, or your hands if it’s cool enough to handle. Add back as much of the cooking liquid as you like and season to taste with salt, if needed.


Updated: Sep 5, 2021

Makes 8


You can easily cut this recipe in half. But, trust me, you'll definitely want all 17.


Ingredients-

4 Tablespoons unsalted butter

2 1/2 cups finely ground blanched almond flour

3/4 cups arrowroot flour

1 1/4 teaspoons baking powder

1 teaspoon kosher salt (Diamond Crystal)

2 large eggs

1/4 cup full-fat, plain, unsweetened yogurt (I use sheep’s milk yogurt)

2 Tablespoons honey

3 oz extra-sharp, aged cheddar cheese, grated (1 cup)

1 Tablespoon minced chives or scallions

1. Line a baking sheet with parchment paper, and set aside.

2. Cut the butter into small cubes (about ½ inch), place in a small bowl, and transfer to the freezer until ready to use.

3. In a separate bowl, combine the eggs, yogurt, and honey and whisk to combine. Set aside in the fridge to keep cold while you prepare the rest of the ingredients.

4. In a large bowl, whisk together the almond flour, arrowroot, baking powder and salt, being careful to break up any larger clumps.

5. Add the frozen butter to the flours, and rub the flour and butter together between your fingertips, breaking up the butter into smaller pieces, and combining it with the flour. Continue to work the flour and butter together until the mixture is crumbly. Alternatively, you can use a pastry cutter.

6. Add the chilled egg mixture to the flour, and stir until just combined. Then, stir in the grated cheese and minced chives.

7. Using a 4 oz ice cream scoop, or a ¼ cup measuring cup, scoop heaping servings of the dough and place on the prepared baking sheets, leaving an inch or two between the scones (they wont spread much).

8. Transfer the scones to the fridge for at least 30 minutes. Preheat the oven to 350 degrees F.

9. Bake the scones for 25 minutes. Allow them to cool slightly before serving.

Updated: Oct 20, 2020

Makes 10 (2-inch cookies)





Rich, deep, and toasty brown butter is THE no-brainer/perfect compliment to chocolate and hazelnuts. However, feel free to make these your own by substituting the brown butter for regular melted butter, or melted ghee. Or, use melted coconut oil if you want these cookies to be dairy-free.

Ingredients-

2 Tablespoons unsalted butter, browned and cooled

1 large egg, at room temperature

4 Tablespoons grade A maple syrup

1 ½ teaspoons vanilla extract

½ cup finely ground blanched almond flour

2 Tablespoons coconut flour

¼ teaspoon kosher salt (Diamond Crystal is best)

¾ teaspoon baking soda

¼ cup toasted hazelnuts, chopped*

¼ cup dark chocolate chips, or chopped dark chocolate

Flaky sea salt (like fleur de sel), optional

*To prepare the hazelnuts, arrange the nuts in a single layer on the baking sheet and toast in the oven for about 15 minutes, or until fragrant and golden brown all the way through. Transfer the nuts to a clean kitchen towel, and use the towel to gently rub and release the brown skins off the nuts. Transfer the nuts to a cutting board, roughly chop, and set aside for later.

1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.

2. To make brown butter, melt the butter in a small pan or saucepan over medium heat. Cook, stirring the butter and swirling the pan constantly, until the foam subsides and you notice brown specks at the bottom of the pan. Immediately pour the butter into a heatproof bowl to stop the cooking, and prevent the butter from burning. Allow to cool slightly.

3. To a medium bowl, add the brown butter, egg, maple syrup, and vanilla extract. Whisk everything to combine.

4. Add the almond flour, coconut flour, salt, and baking soda to the brown butter mixture, and stir to combine. Once the dough is formed, add in the chocolate chips and toasted chopped hazelnuts.

5. Using a small ice-cream scoop or a spoon, scoop 2 Tablespoons worth of cookie dough, and form the dough into balls. Place the balls onto the prepared baking sheet, and flatten them slightly so they make a 2-inch cookie. Sprinkle the tops of the cookies lightly with flaky sea salt, if desired.

6. Bake for 12 minutes and allow the cookies to cool slightly before devouring.