Thai Curry with Beef Brisket

By BClover

Ingredients

• 3 pounds grass-fed beef brisket (cut into 1.5 inch chunks)
• 2 medium sweet potatoes, peeled and cut into large chunks
• 2 small onions, coarely chopped
• 1/2 pound baby carrots
• 1 Tablespoon coconut oil
• 2 Tablespoon yellow curry paste
• 1 1/2 cups coconut milk
• 2 Tablespoon coconut aminos
• 1 Tablespoon fish sauce
• 2 Tablespoon apple juice
• salt and pepper to taste

Details

Adapted from onceamonthmeals.com, adapted from Nom Nom Paleo

Preparation

Step 1

Directions:

In saucepan, melt coconut oil. Stir in curry paste. Pour in coconut milk and bring to a simmer, stirring constantly. Add coconut aminos, fish sauce and apple juice, stirring to combine. Remove from heat and allow to cool. Combine sweet potatoes, onions and baby carrots together and season with salt and pepper. Season meat cubes with salt and pepper.
Freezing Directions:

Place chopped sweet potatoes. onions and baby carrots in 1 gallon freezer bag. Place meat cubes in separate gallon freezer bag. After sauce cools, place in a quart freezer bag. Place all bags (1 vegetable, 1 meat, and 1 sauce) into a gallon freezer bag. Label and freeze. To serve: Thaw. Place vegetables on bottom of crockpot. Put meat on top of vegetables. Pour sauce over meat. Cover lid and cook on low for 8-10 hours.
Servings: 8