I’ve been paleo-izing a bunch of recipes lately. I also finally got the Nom Nom Paleo cookbook I’ve been coveting. In it, Michele Tam (my personal paleo chef-crush) talks about where she sources her bacon. She mentions a company called Prather Ranch Meat Company
. She goes to San Francisco’s Ferry Building to get their delightful cuts.
I too wanted to try some sugar free bacon and amazing delicious California grass-fed meats, so I googled them. As luck would have it, I don’t have to shlep myself all the way to SF to get their products because they have a stall at the Saturday farmer’s market in Danville, CA, which is just a few miles from where I live! Yay!
So I made it down there on Saturday. Unfortunately, I had also just been to Costco this week so our meat stores are pretty solid. To avoid redundancy, I picked up some bacon (because who can ever have too much bacon?) and a brisket because the hubs LOVES it and I had never cooked one. I asked the butcher whether I could throw it in the crock pot and he said, “Heck yes! It’s a tougher cut of meat so the slow cooker is a great idea!” I figured since I’ve had so much luck with slow cooking pork shoulders and ribs, a brisket should be great.
Truthfully, my tummy is grumbling just thinking about it!
I LOVE the slow cooker. Here’s why – as I’m making dinner or just before I go to bed, I set up my crock pot with the ingredients necessary for whatever we’ll be having the following evening. By the time I wake up in the morning, the house smells amazing and there’s a delicious something waiting for me!
Tonight, it’s a brisket.
To minimize dishes, I started by creating the BBQ sauce in the crock pot. I threw all the non-brisket ingredients together directly in the slow cooker and whisked them until smooth. I put the brisket on top and slathered it with sauce. Then I set the crock pot to low.
Set it and forget it. Smarter cooking words were never spoken.
Looks good, right? All the flavors are combining in there and I’m hoping they’ll be amazing in the morning.
We’ll see what happens tomorrow morning. Here’s something about which I’m pretty certain – there will be brisket on my plate for breakfast!
UPDATE! When I woke up this morning, the house DID smell ah-mazing! Before brushing my teeth or even washing my face, I ran downstairs to check out my creation.
The tender meat just FELL apart when I touched it with the fork!
So I had a few bites with my breakfast. For lunch, I put some coconut oil in a saute pan and threw in some broccoli florets. I added a couple tablespoons of chicken bone broth, covered the pan and steamed the broccoli for a few minutes. Then I added some brisket, mixed it all up and this was my beautiful, hearty, yummy lunch!
Brisket, broccoli, bone broth and water. Yummy!
CLEANING TIP: In case you noticed that my crock pot is FULL of charred bbq sauce and are concerned about the clean-up – I have a crock pot cleaning tip for you! If the dishwasher, scouring and scrubbing options have all been exhausted and you still need to get the junk off your crock (hee hee!), put about 1/4 cup of baking soda into the pot, fill with water and set your crock pot on high for 2-4 hours. This should save hours of cleaning as the heated baking soda will soak off all that baked on ickiness.
- 2-3 lb brisket
- 6 oz. tomato paste
- 1 cup water
- 1 tablespoon fine sea salt
- 2 tablespoons coconut aminos
- 2 tablespoons raw (local) honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon pumpkin pie spice (or a dash mix of cinnamon, clove, ginger and nutmeg)
- You could add a pinch of cayenne, more salt and/or some red pepper flakes if you want your dish to be savorier or spicier…
- Place all ingredients except the meat in the slow cooker and whisk to combine, until smooth.
- Add the brisket and cover with the sauce.
- Cook for 10-12 hours on low.
- Remove the brisket onto a platter or BPA free storage dish. Using 2 forks, shred the brisket to achieved “pulled” beef. Add salt to taste.
- SAVOR and enjoy!