This Brisket Stuffed Artichokes recipe uses a majority of Beneficial ingredients for blood type O to give you a delicious personalized meal that will make you feel great. Featuring Beneficials like grass fed beef, artichokes, walnuts and garlic, this recipe is perfect for type O's. Nourish your body with this hearty meal. Find more delicious type O recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbook (Blood Type O).
- 4 tbsp olive oil
- 1 pound grass fed beef brisket, trimmed, at room temperature
- 4 bay leaves
- 1½ cups of good quality beef stock, warm
- 1 garlic bulb, cloves lightly smashed with skin on
- 2 large white onions, finely sliced
- 4 medium or 6 small artichoke hearts, frozen
- 4 cups vegetable stock, warm
- ½ lemon, sliced thin
- 2-3 tbsp walnuts
- Warm 2 tbsp of olive oil in a dutch oven over medium heat.
- Sear the brisket for about a minute on each side until deep golden brown.
- In the beef drippings, cook the bay leaves, 1 onion and half the garlic until softened, season with salt and reserve.
- Transfer all of the cooked ingredients and the beef stock to a pressure cooker, we use the Instant Pot. Select the “Manual” program and set the timer to 50 minutes at high pressure. The pressure cooker will require about 10 minutes to come up to pressure, before the actual cooking begins. Always follow manufacturer's instructions when using any Instant Pot or pressure cooker!
- To prepare the artichokes, in the same dutch oven, drizzle the remaining olive oil and caramelize the onions over a low heat for at least 40 minutes. Add the remaining garlic, and artichoke hearts.
- Ladle the warm vegetable stock into the artichokes, until it is absorbed and repeat until the vegetables are soft and cooked through.
- When brisket has cooked for the 50 minutes in step 4, let Instant Pot sit for an additional 10 minutes as pressure begins to gradually release.Carefully release any remaining pressure according to the manufacturer's instructions. Once all pressure has released, unlock and remove the lid. Pour the juices and onions into the artichokes and pull the meat with two forks.
- To serve, simply spoon some meat in and around the artichoke hearts, sprinkle with lemon slices and walnuts and serve warm!
Cooking notes: To braise the brisket in an oven, simply sear the meat in the dutch oven, add the aromatics and beef stock. Cover and cook at 300°F for 5 to 6 hours or at 350°F for 4-5 hours. Make sure to flip the meat half way through the cooking process and add beef stock if it has absorbed. Enjoy this dish with a side of quinoa or rice.