Tag Archives: crock pot beef recipes

Crock Pot Brisket with Root Vegetables and Apple

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This dish was actually supposed to have more ingredients, but I’m glad it didn’t. That sort of happy accident only happens when you wake up and immediately start chopping vegetables while also getting ready to leave for work. I originally was going to add sweet potatoes as well, but alas I forgot. I ALMOST forgot the apple, but I remembered mid-way through cooking, and got it in the pot! The meat I used was from US Wellness Meats which is my favorite place to get meat. I thawed it for 24 hours, and it was still slightly frozen, but I used it anyway.

Ingredients:

  • 1 Braeburn Apple
  • 1 Onion
  • 3 or 4 Sunchokes (Jerusalem Artichoke)
  • 2 Carrots
  • 2 small Rutabagas/li>
  • 6-7 Baby Bella mushrooms
  • 1 Small Grass-Fed Brisket
  • Salt, pepper, paprika, rosemary mustard seed
  • 1/4 cup red wine
  • A few tablespoons coconut aminos
  • I rinsed the Sunchokes and cut them into chunks (each Sunchoke yielded roughly 6-8 pieces). The onion I peeled and quartered then I peeled the carrots and cut them into smaller chunks. The ends I left as circles, but I halved and quartered the slices as I got to the thicker end. The rutabagas I peeled and then cubed, Most of the mushrooms I kept whole, but a few of the larger ones I halved. Place everything into the crock pot.

    The brisket wouldn’t fit as is, so I cut it in half and put each half in sideways. This will depend entirely on the size and shape of your crock pot.

    I then added the seasonings, coconut aminos, and cabernet. I turned the crock pot on high and finished getting ready for work (about 30 minutes) turning it to low before I left.

    When I got home it had been around 8-9 hours. I realized (on looking at the 2 apples in my fruit basket) that I had forgot to add the apple. I sliced it into small-medium sized cubes, and added it into the pot. Then I turned it to high for the next hour, and then to low again for the next hour and a half after that. You probably don’t need to play with the temperature that much, but that’s what I did. All together it was cooking 11-12 hours, and it came out perfect.

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    Sweet Potato Beef Stew

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    Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.

    Ingredients:

    • 2 lbs Grass Fed Beef Stew Meat
    • 2 Cans Light Coconut Milk
    • 2 stalks (3-4 inches each) Lemongrass, Chopped
    • 1 2-3 Inch peice of ginger, peeled and chopped
    • 1 tsp Cayenne
    • 2 Yams
    • 1 Large Carrot
    • 1 Vidalia Onion
    • 5-7 Basil Leaves
    • Salt, Pepper, Paprika
    • 2 tbsp ┬áCoconut Aminos
    • 2 Stalks Celery

    To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.


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