Demi-sal Palette with Lentils Recipe

Ingredients:

• 1 lb demi-sal palette (brisket)
• 1 cup dried lentils
• 2 carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350F.
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the demi-sal palette and brown on all sides, about 5-7 minutes.
3. Remove the demi-sal from the pot and set aside. In the same pot, sauté the onions, carrots, and garlic until tender and fragrant, about 5 minutes.
4. Add the thyme, bay leaf, salt, and pepper to the pot and stir to combine.
5. Add the lentils and beef broth to the pot and stir to combine. Bring to a boil.
6. Return the demi-sal to the pot, cover, and transfer to the oven. Bake for 2-3 hours, or until the demi-sal is tender and the lentils are cooked through.
7. Remove from the oven and let rest for 10 minutes before slicing the demi-sal.
8. Serve the demi-sal and lentils hot, garnished with fresh parsley if desired.

Verdict:

This Demi-sal Palette with Lentils recipe is a hearty and satisfying meal that is perfect for cold days. The saltiness of the demi-sal is balanced out by the earthy flavor of the lentils, making this dish a delicious and comforting choice.

Serving Suggestions:

Serve with a side of crusty bread and a green salad for a complete meal. Leftovers can be stored in the fridge for up to 3 days or frozen for later use.