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.
1 Braeburn Apple
3 or 4 Sunchokes (Jerusalem Artichoke)
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.
Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.
- 1/2 a Butternut Squash Cubed
- 1 Sweet Potato Cubed
- 2 Carrot
- 1 Parsnips
- 4 Stalks Celery
- 1 Onion
- 6-7 Cloves Garlic
- 3 Tbsp Coconut Oil
- 1/4 cup Light Coconut Milk
- Rosemary, Thyme, Sage, Salt
- 3 slices Applegate Turkey Bacon
- Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
- Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
- After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
- Cook, Stirring occasionally, until everything is cooked through and tender.
Here is an easy stew, perfect for a cold winter night. It’s not particularly thick, but chock full of tasty root vegetables, and chunks of bison. Bison is a great choice, and I love the Bison Stew Meat from US Wellness Meats. It’s nice and meaty, but doesn’t have a strong “beefy” flavor like beef sometimes does. You could easily substitute beef though.
- 1 rutabaga
- 1 carrot
- 1 onion
- 1 turnip
- 2 small parsnips
- 2 cups water
- 1 pint chicken stock
- 1 lb bison stew meat
- 2 portabella mushroom caps
- Allspice, salt, pepper, rosemary, thyme, bay leaf
Chop all vegetables and add to the crock pot. Add the bison meat. Season and pour in the liquids. Cook on low for 10 hours.