So it’s been a while since I’ve posted because quite frankly, I’ve been a little busy. So I thought I’d come back with a really good recipe, something worth making RIGHT NOW! This is not a joke, this is not a drill. I made this recipe a month ago, and it’s taken me this long to post it because (1) I’ve had a few things going on, and (2) I wasn’t entirely sure I wanted to share it. But since I make millions of amazing things to eat and I barely ever write them down, I decided I’d take a chance and write this one down in case it turned out. And boy, did it turn out good!
I made this during Whole 30, so therefore, it has no nasties in it. I did notice later however that worcestershire sauce actually has sugar in it, therefore, it is actually probably not 100% Whole 30 compliant, but since it has 4 tablespoons in the entire dish which would probably feed a couple of people for a few meals (if my husband and I weren’t such fatties and eat too much!) then really, it hardly counts, surely….? Anyway, moving on. To me, it’s Whole 30 compliant. End of story.
Obviously you can probably tell by now that I have a not so secret love affair with my slow cooker. Honestly, if I could eat only slow cooked food, I probably would. But even that gets boring after a while. But here is another amazing slow cooker recipe for you, and there will be more, believe me. And I will say “you’re welcome” now, because once you make this beef brisket and take one single bite, you will probably try to hunt me down to sit at my dinner table every night. Alternatively, just share my recipe with others to share the love 🙂
Get ready….
Oh and another thing, don’t let the ingredients list put you off, there are quite a few things in here, all of which I always have in my house. Feel free to play with the quantities of things like garlic, ginger, tumeric and chilli etc to suit your tastes. This really wasn’t too spicy at all, just had a nice flavour that literally melts in your mouth and keeps you coming back for more.
I promise you will die and go to taste bud heaven.
Ingredients:
3/4 cup beef stock (I use my homemade beef stock)
2 brown onions (sliced)
2 long red chillies (sliced)
7 cloves garlic (sliced)
salt and pepper to taste
4 tablespoons apple cider vinegar
4 tablespoons worcestershire sauce (I use a gluten free one, check ingredients to identify the ‘cleanest’ one)
2 tablespoons fresh tumeric (sliced or grated)
2 tablespoons fresh ginger (sliced or grated)
1.45kg beef brisket
2 tablespoons smokey paprika
1 tablespoon chilli powder
1 tablespoon cumin
1 tablespoon salt
1/2 tablespoon hot cayenne pepper
1/2 – 1 tablespoon garlic powder
pepper to taste
Directions:
1. Place all the ingredients from the beef stock to the fresh ginger in the slow cooker and turn it on to high. (This can been seen in the above photo.)
2. Put all your spices in a bowl and stir to combine and mix well.
3. Unwrap your beef brisket (I only use ethically sourced free range meat from a butcher here in Melbourne, Cannings. They sell amazing meat, feel free to check out their website: www.canningsfreerangebutchers.com.au) and cover all over with the spice mix. Really rub it in well and cover the brisket all over. I do this over the slow cooker as a mess is usually made and it saves wasting any of the spices as they fall into the slow cooker.
4. Put the lid on your slow cooker and cook for 6-8 hours. I put the slow cooker on high for the first 4 hours or so, then onto low for the remaining 4 hours. If you are going to prep this in the morning before work, then I’d just put it on low before work, and it’ll be ready for when you get home 8-10 hours later. You can’t overcook this baby, so don’t worry about that.
5. Serve with some of your favourite veggies and enjoy!
I served mine on a bed of cauliflower and sweet potato puree/mash with brussel sprouts and bacon sauteed in homemade ghee. It was to die for. Literally.
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