Anti-Inflammatory. Gluten-Free. Dairy-Free. Grain-Free. Soy Free. Low Carb. Nightshade Free Optional.
This is a great meal to feed a large group or perfect for a "cook once, eat twice" (or 3-4 times) family meal:) I make this for my family of four and it gives us each 3-4 meals that week which saves me time and energy! The leftover meat makes for a great lunch to go in a wrap or on a salad. Or reheat the meat and serve with sauteed greens and some roasted squash or sweet potatoes for a completely different dinner later in the week.
This recipe is very simple with only 15 minutes of hands-on time and then you don't have to touch it for 6-8 hours. The flavors of this spice rubbed, slow cooked meat create an amazing, mouth watering bite everyone at your table will love! It is not "over-seasoned" or crazy spicy so its good for those who don't LOVE spice. You can always add more spice if you like more and or you can omit the nightshade items (marked as*) completely if you want less or none at all.
Just be sure to use organic, grass-fed beef and this will be a meal of healthy saturated fats and clean proteins. Non-organic, grain-fed beef is fed with GMO-based, grain-feed that is highly inflammatory and should be avoided. Plus conventional meats are loaded with antibiotics that kill your good gut flora and hormones that can throw off your metabolism. Stick with grass-fed and you will be good to go!
If brisket is a bit too pricey or you can't find it, a grass-fed beef roast or beef shoulder would also work just as well and cost a little less.
Crockpot Grass-Fed Beef Brisket Tacos (PRINT RECIPE)
3-5 pounds of grass-fed beef brisket
1 large yellow onion, coarsely chopped
6-8 cloves of garlic, sliced in half lengthwise
1-2 jalapenos, de-seeded and roughly chopped*
(optional – leave it out if you don’t like spice or can’t do nightshades)
1 cup cilantro, chopped
½ cup organic beef broth
1 small head green cabbage or lettuce for “taco shells”
2 avocados, deseeded, peeled, and sliced
½ cup fresh cilantro, chopped for garnish
4-6 limes, quartered
4 teaspoons sea salt
1 teaspoon ground pepper*
1 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1 tablespoon chili powder*
*Leave these items out if you are sensitive to nightshades or don’t like spicy foods. This dish will still come out amazing, I promise!
**I like to double this spice rub, so I’ve already got some on hand for next time. You can store it in a small jelly jar/glass container for up to 3 months.
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.