Crockpot Paleo BBQ Pulled Beef
Even in the busiest of times, I do my best to still eat food so delicious that it makes me wonder how something can taste so good and still be good for me.
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Ingredients
- 1 Brisket (~6 lbs, trimmed by the butcher – just ask)
- 2 Medium-Sized Yellow Onions
- 6 Cloves Garlic
- 1 Can Organic Tomato Sauce
- 1 Beef Bouillon Cube (or pouch)
- 1/3 cup Raw Honey
- 1/4 tsp (or capful) of Liquid Smoke
- 1 tsp Chili Powder
- 1 cup Apple Cider Vinegar
- 1/2 tsp Cracked Black Pepper
- 1/2 tsp Kosher Salt
- 2 cups Water
Details
Servings 1
Adapted from fedandfit.com
Preparation
Step 1
Roughly chop the onions and add them in a pot over medium/high heat.
Brown the onions for about 3 minutes.
Chop the garlic and add to the pot.
Add the tomato sauce, beef bullion, honey, liquid smoke, chili powder, and vinegar. Stir it all together until melted.
Add in the water.
Wash, pat dry, and place your brisket in the crockpot. Cover in the black pepper and salt.
Pour the sauce over the brisket and cook on high for about 2 hours.
Reduce the heat to low for the next 6 hours.
Pull out the brisket and set it aside on a cutting board.
Using two forks, start pulling the tender brisket apart. If some of the brisket towards the middle isn’t as easy to shred, don’t be discouraged, just whip out a knife and chop it up.
Meanwhile, pour the remaining sauce from the crockpot back into the pot you were using earlier. Using an immersion blender {or an actual blender}, blend the sauce until it’s smooth.
Simmer the sauce on medium/low to help some of the extra moisture evaporate off. Note that this is not a thick BBQ sauce because of the extra water added to help cook the brisket. If you want it thicker, simmer it longer or add some arrowroot.
Put your shredded brisket into a 9 x 13” baking dish and ladle about 1/3 of the BBQ sauce over the brisket.
Cover with aluminum foil and bake at 350 for about 15 minutes.
Top with your favorite fresh herbs/veggies {I used cilantro} and enjoy!
Active Time: 30 minute; Cook Time: 9.25 hours
This sounds amazing! Thanks for the recipe!
Of course! Thank you for visiting!
Sorry, is this cooked on high and then low on the hob or in the oven and is it covered when in the crock pot?
Hi Tom! It’s cooked on high and then low while on the counter. I shred, smother in the sauce, and cover with foil for re-heating in the oven. Hope that helps!
DEFINITE YUM! Thank You!
You say a can of tomato sauce, how many ounces?
Grrrrrreat question! I hunted far and wide to find you an answer. My almost official answer is 15 ounces. I’ll check back to confirm shortly. Hope that wasn’t too late of an answer!
Reblogged this on Bewusste Hobbyküche and commented:
Das muss ich nachmachen, sobald mein “Liquid” Smoke kommt. Natürlich ohne Honig. #whole30
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