I bought my first freezer package of grass-fed beef a few months ago and my last piece that was left over was brisket. I know some of you are thinking, "Why in the world would that be the last thing left?!" Well, to simply state it, I fear the brisket. Before you go off thinking I'm some wackadoo who's scared of eating meat, hold on buck-o. I'm afraid of it because I LOVE it so much. I fear failure. I do not want to screw up said meat. My mom had her precise way of making it, including liquid smoke and hours of slaving in a hot kitchen all day long. The result was this delicious, succulent and tender meal. I really don't have the time for that though, nor the desire, and the third reason I'm not using her recipe is that I'm going for Paleo friendly here.
I finally decided that I HAD to cook it so I could go buy another freezer package and stock up our NEW mini-deep-freeze that came with our OUR VERY FIRST HOME WE JUST BOUGHT (the deep-freeze honestly sold me)!! So I decided I'd cook it for the first NFL game of the year, Saints vs. Packers. The hubs is a die-hard Packer fan and I was raised in an all Saints family. We were excited for this game! We invited some good friends over into our new home for our first football party and I had this awesome piece of meat to cook for everyone. But alas, as I've learned recently, having two spirited kids causes a LOT of bumps in the road every day. I experience few days that go right, haha! So needless to say, everything went wrong that day and there was absolutely no way I would be able to pull it off. Soooo lettuce wraps it was that night!
Two days later I noticed the thawed brisket sitting in my fridge and went "CRAP!" So I needed to cook it, and it was already noon. After weeks of reading recipes to figure out what I'd do I finally had an idea. It ended up coming out sooo delicious, so tender and flavorful. It was also EASY, SO SO SO EASY! I've gotta show this one to my mom! Enjoy...
Crock Pot Brisket
- 1 grass-fed brisket (cut into pieces to fit in my crock pot, and cook faster)
- Enough Beef Broth to cover most of the brisket inside of the pot
- 2 handfuls of chopped white onion
- 2 handfuls of baby carrots
- 3 tbsp chopped garlic
- 1/4 cup paleo friendly ketchup
- 2 tbsp paleo friendly mustard
- 2 tbsp Coconut Crystals
- 1/3 cup coconut vinegar
- 2 tbsp ground ginger
- 2 tbsp ground clove
I chopped up the brisket into five pieces and covered it in the sauce. If I had the time I would have let the brisket marinade in this overnight, but I had no time at all. I covered it in the sauce and put it in an olive oiled crock pot and let it cook on high for half an hour, then I poured as much beef broth as I could on it, almost covering all of the brisket (a small piece was sticking out of the top). I covered it and let it cook until six thirty. (12-1 cooked in sauce only, 1-6:30 cooked in broth and sauce) I served it with baked sweet potatoes that were coated in coconut oil, and a nice big side salad!
Don't you just LOVE my casserole dish that my mother-in-law made for me?! It's a beautiful fish made of greens and browns!