Crockpot Brisket Tacos

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)
Serves 8-12

Ingredients:
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
Salsa (optional)*

Spice Rub:
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*

Directions:

1. Combine spice rub ingredients into a small bowl and mix well to combine. **
2. Plug in your Crockpot and turn it on low, then add the chopped onions, garlic, jalapeño, and cilantro. Then pour ½ cup organic beef broth on top.
3. Slice brisket into three large pieces, keeping the fat on, and rub generously with the spice rub. Make sure to get all sides well coated; use your fingers and rub it into the meat.
4. Place brisket in the Crockpot on top of the veggies and then squeeze the juice of 1 large lime or 2 small limes on top of the meat evenly.
5. Cover the Crockpot and cook on low for 6-8 hours. 
6. Pull out the brisket and place on a cutting board or in a serving dish, then use two forks to shred the meat or slice as needed. NOTE: If it doesn’t pull apart fairly easily, you may still need to cook it a little longer.
7. Ladle 1 cup broth from the Crockpot and then pour it on top of the shredded beef to give it some extra flavor and moisture.
8. Serve shredded brisket inside cabbage or lettuce wraps or on top of a bed of coleslaw.
9. Garnish with fresh cilantro, salsa*, and avocado. I also like to squeeze a little fresh lime on top to bring all the flavors together.
10. Enjoy!

*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.
 
~Happy Eating!
Billie