Grass-fed Brisket

I love grass-fed meat and from a nutritional standpoint it can’t be beat, what with the nearly perfect omega 6:3 ratio and 22 amino acids, providing our bodies just what they need. However, I’ll admit it is a little difficult to cook. The biggest “problem” would probably be the leanness of the meat. There’s far less fat on it than the grain-fed, antibiotic/hormone laden, disease-causing stuff they sell at your local supermarket. (Sorry, can’t refrain from saying it!) I decided to do this post about cooking a brisket, because getting a brisket just right has always been a little hard for me. The main grass-fed slogan for cooking is “low and slow.” Low heat, cooked for a long period of time. This recipe is the way I’ve found to cook it that I like best. For one thing, I can cook it in my crock pot, an awesome thing in this heat! For another, who doesn’t like cooking in a crock pot? Put your food in, turn it on, come back at supper time and dish it up! I like to put mine on at night to make sure it gets done.

Crock Pot Brisket

grass-fed brisket (approximately 3-4 lbs)
4-5 carrots, peeled and cut into quarters (halved, then halved again)
1 large onion (sliced thickly)
2 Tbs all-purpose seasoning (I use Mountain Rose Herbs)
2 Tbs House Blend
1 tsp garlic powder (can use fresh garlic, if preferred)
2 tsp coconut aminos (or Bragg’s liquid aminos)
1-2 cups beef broth (I use homemade marrow bone broth)
Potatoes or any other additions can be made, but that’s all I use.

Put carrots all over bottom of crock pot.

Top with onions.

Season meat on side without fat with 1/2 of the seasonings.
Place on top of veggies, fat side up. Pour aminos and broth on top.

(My broth just came out of the freezer, so I set it in hot water for a few minutes…

then set it beside the meat. (I used 2 cups for extra Au Jus)

Sprinkle remaining seasonings on top. Set crock pot on high for 4 hours, then turn to low and cook an additional 9 hours or until cooked fork tender. The broth can be made into gravy or used as Au Jus (especially if served over sourdough bread for hot beef sandwich). I was hoping to have a nice picture of the finished meal on a plate, but got sick and missed that meal. I did have a sandwich later, with the leftovers.

Brisket on homemade sourdough with homemade mayo. On the side is raw (milk) sharp cheddar and salt brine pickles. Local tomato from Farmer’s Market. Yum!!

This post is included in Food Renegade’s Fight Back Fridays.