Dinner · Ethiopian · 20 min
Berbere-Spiced Beef Brisket with Roasted Kabocha Squash and Pecan Crumble
- Calories
- 759
- Protein
- 53g
- Carbs
- 80g
- Fat
- 29g
Ingredients
- 164.7 g beef brisket
- 10 g berbere seasoning
- 15 g garlic
- 50.2 g red lentil pasta
- 439.5 g kabocha squash
- 12 g pecans
- 0.4667 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss the cubed kabocha squash with half of the olive oil (approx. 6.7 g), a pinch of salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and browned at the edges.
- 03Rub the sliced beef brisket evenly with the Berbere spice blend, minced garlic, and a pinch of salt.
- 04Heat the remaining olive oil in a heavy skillet over medium-high heat. Add the seasoned beef brisket and sear for 3 to 4 minutes per side until deeply browned and cooked to an internal temperature of at least 145°F (63°C). Transfer beef to a cutting board and rest for 3 minutes.
- 05While squash and beef cook, bring a pot of salted water to a boil. Add red lentil pasta and cook for 6 to 8 minutes until al dente. Drain well and toss lightly with a drizzle of olive oil.
- 06Plate a base of red lentil pasta, arrange sliced Berbere beef brisket and roasted kabocha squash alongside, and garnish with chopped toasted pecans.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
