I love the simplicity that the Paleo style of eating provides. There are many reason’s to eat Paleo. I won’t be going into that here. Check out Robb Wolf’s blog and podcast’s for more info or just type in Paleo Diet and you will get ton’s of information. Robb Wolf has over 100 free podcast’s available on Itunes so check them out if you are interested in learning more about the Paleo Diet and lifestyle.
Now on to the Brisket. I don’t think that I ever had any interest in brisket until digging more into the Paleo Diet. Now that I have tried out the paleo thing I’ve grown to love this brisket recipe that I threw together. I tried a brisket found onomnomnivores.com. It turned out quite tasty, but it required that you make a BBQ sauce. It was pretty smelly when cooking it and required too many steps for my life. So the next time I just simplified the whole process and threw in the ingredients of the BBQ sauce directly and it turned out great. Either way it turns into a spicy shredded beef meal that is great when reheated.
Ingredients:
2 lbs Beef Brisket (Grass Fed Beef if your strict Paleo)-You will have to score the top of the Brisket. To score the meat make perpendicular cuts in the non-fatty side of the meat about a half inch deep. This helps to get the flavor deep into the meat and break it down also.
2 cans of diced tomatoes with habanero’s or you can dice your own tomatoes and whatever spicy peppers that you want (jalapeno, etc) I actually make my own jalapeno hot sauce-recipe to come later now that I’m thinking of it.
Olive Oil
1 Red Onion-Diced
1 Red Bell Pepper-Diced (Optional)
1 Green Bell Pepper-Diced (Optional)
1/2 Tablespoon of Sea Salt
Cayenne Pepper to your desired heat level
Black Pepper to your desired pepper level-I don’t measure my pepper
Liquid Smoke (I just use a couple of dashes, don’t overdue the smoke)
Execution:
Set up your crock pot.
Placed the scored meat, fat side down
Lightly drizzle with olive oil
Pour in your tomatoes and spread out (you can drain the water to make a less watery mix)
Dust with your Cayenne and Black Pepper
Sprinkle with Sea Salt and liquid smoke
Cover and heat on low for 6-8 hours. Periodically use a couple of forks and pull the meat apart as much as possible. Once it’s done shred the meat with a two forks and enjoy. Store your leftovers and eat for the next couple days when your needing to get your protein.
