The Beige Bowl

2.5 lb brisket (grass fed was used)

1 whole onion coarsely cut

4-5 cloves of garlic

2 bay leaves

Seasoning blend of tsp paprika, tsp black pepper, ¾ tsp turmeric, ¼ tsp cayenne, ½ cup of water

4-8 small russet potatoes (depending on serving size), diced

½ onion, diced

Tsp Paprika, tsp black pepper, tsp salt

Duck fat

1 cup polenta – 3 cups of water

One egg

Tbsp corn starch

½ cup of water


Prepare the brisket the night before and let it cook overnight. Be sure to rinse brisket before preparing. Layer the bottom of the crockpot with half the onion and garlic. Place brisket in then place remaining garlic and onion on top along with the bay leaves. Then add seasoning mixture of paprika, black pepper, turmeric, cayenne, and water and let cook overnight. When done remove brisket and bay leaves and combine corn starch and water and add to crockpot. Use a hand mixer to emulsify it. Return brisket to crockpot and let cook for an extra 30 minutes on low.


Place three cups of water in a pot, a pinch of salt, and add a cup of polenta/grits and bring to a boil. Keep stirring to remove clumps. When a rolling boil is reached reduce to simmer and resume stirring. Once thickened a bit, add a tablespoon of garlic powder and stir. Then add a bag of shredded cheese to polenta. Stir until thickened then remove from heat and set aside. Add salt and pepper to taste.

Home Fries:

First par boil the potatoes then remove from water and drain. Heat cast iron skillet to medium. Add duck fat and coat whole skillet. Add diced onions and cook until translucent. Remove onions and add a bit more duck fat. Add potatoes and season with salt, pepper, and paprika, cook until golden and flip. Add onions back in and cook until golden. Remove from cast iron skillet and immediately season with salt and pepper.

Bowl Layering:

Layer one: Brisket

Layer two: Home fries

Layer three: Polenta

Layer four: Fried egg.


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