'

MMMMM this is one of our absolute favorite recipes!  This recipe uses our 4-5 lb Regenerative Grassfed Brisket!  Please enjoy this recipe with tortillas, jicama slices, as a salad, burrito - whatever!

Beef barbacoa with grassfed brisket
Ingredients:

1 Tbsp Coconut oil
4 lbs Regenerative Grassfed Beef
3 Dried Chilie Peppers (Mild Anaheim peppers work well), stemmed and seeded
1 Cup Regenerative Beef Bone Broth
1/2 Cup canned crushed tomatoes
1/4 Tsp cayenne pepper
1 Cup finely chopped white onion
4 Cloves garlic, minced
1 Can (4 ounces) chopped green chillies
Juice of 2 limes
4 Bay leaves
2 Tbsp Apple cider vinegar
2 Tbsp Ground cumin
1 Tbsp Salt
2 Tsp Dried oregano, crushed
1 Tsp Granulated garlic
1/2 Tsp Smoked paprika
1/4 Tsp Red pepper flakes
1/4 Tsp Black pepper

Toppings:

Guacamole
Cheese
Salsa
Tortillas
Jicama (Sliced thin instead of tortillas for Whole 30) 

Preparations:

Trim some of the fat off of the brisket, but keep a bit as this will ad flavor.  Cut the brisket into 3-4 inch chucks for searing.  *See photo below.  Heat coconut oil in a cast iron skillet over medium-high heat.  Add the beef and sear on all sides, turning the meat to brown it evenly.  Place the beef in a 3 - 5 quart slow cooker.

In the skillet, cook the dried chilies over medium-high heat, stirring frequently, until slightly darkened and fragrant, 3 to 5 minutes (don't let them smoke too much). Add the 1/2 cup of the broth, the tomatoes, and the cayenne and bring to a simmer.  Reduce heat and simmer for 5 min.   Transfer to a blender and blend until smooth.  (Put a towel over the lid so you don't get burned by the steam!)

Add the blended mixture to the slow cooker along with all the remaining ingredients!  Cook on low for 8 hours or high for 4 hours.  We like to do 10-12 hours on low as it really adds to the depth of the flavor, but time may not allow for that!

When finished, drain 1/2 the liquid,  pull out all the beef and shred it and place back into the remaining liquid in the slow cooker.  Place slow cooker on warm until you are ready to enjoy!!

This recipe has been adapted from a Paleo Paparazzi recipe, check them out!

Cut Brisket into 3-4 inch chucks to make browning a bit easier!

 Simmer those chilies! 

All the yummy spices are what make this. dish so amazing!