Brisket Stew

Ingredients:

2 tbsp. Olive Oil
1 pkg. (3-4 oz)Pancetta
2-3 lbs Brisket from Richards Regenerative, seasoned with salt & pepper and chopped into pieces
1 onion, chopped
2 carrots, peeled and chopped
2-3 celery stalks
1⁄2 Bell Pepper
2-4 garlic cloves, minced
1 pound swiss chard, or kale
5 fingerling potatoes(or preferred small potato), cleaned and chopped
1- can whole tomatoes (squeeze whole tomatoes in its juice to break up)
2 (14 oz) Chicken or Beef Broth
3 sprigs Thyme
3 sprigs Rosemary
(Optional) Orzo Pasta

Instructions:

In a heavy large pot, saute pancetta until brown.

Remove pancetta from the pot and add the brisket in.

Saute the brisket until browned. Remove the brisket from the pot and add in onion, garlic, carrots, celery, bell

pepper, until translucent. Once translucent add the pancetta and Brisket back in and mix until combined, then add squeezed tomatoes and the juice to the pot and add thyme and rosemary sprigs. Bring to a boil. Once boiling add the potatoes and broth. Bring that back up to a boil and let the mixture soft boil for 10-15 min. Simmer on low for 3 to 4 hours. I let mine simmer for 6-8 hours. Keep an eye on the pot you may need to continue to add broth. The last 10 minutes add your greens either Kale or Chard or both

Optional: If you would like to add pasta - add Orzo pasta at the last 20 minutes of cooking.

Brisket from Richards Regenerative