We’re three weeks in the Whole Life Challenge and my perfect game is on a ‘so far so good’ upward slope! I’ve used an indulgence point on bacon, I have yet to use a rest day, I’ve written my reflections and done the lifestyle challenges daily. There was a day or two where I almost didn’t get the workout done, but I sucked it up and pulled up a 30 minute yoga flow on YouTube and did it in my bedroom at 10:30 at night. Gotta get it done! I’m saving that rest day for a day where I REALLY don’t have time (which will likely never happen because let’s be REALLY honest – there’s always 10 minutes…you know it, I know it, we all know it), or am feeling crappy (slightly more likely but still rare these days).

I’m really happy that I made a public declaration of this years mode of play. I probably would’ve skipped the meditation one day, or not Googled yoga videos had I not. I can’t very well show up after two weeks all, ‘Whoopsie…didn’t do it! My bad!’. No.

So I’m trying to provide you guys with more recipes. Especially since I’ve been sending out those weekly meal plans (which I hope are helping you plan your weeks!). I don’t want to keep recycling the same stuff. That’s kind of where this recipe came from and dang nabbit, it turned out friggin good. Like, I kept eating even though I was full and now I’m writing this so I don’t have to go to sleep on a completely packed stomach, good. I do not advise following in my footsteps. Stop when you’re no longer hungry. Seriously.

So brisket. Beautiful, grass fed brisket. Beef gets a bad wrap and it happens for a few reasons. Every year, it seems, some study comes out that everyone points to as the new ‘THIS is why red meat is bad for you’. The problem with these ‘studies’ is they don’t distinguish between processed meat and the grass fed variety. So real stuff, and the stuff that we’ve totally screwed up, gets thrown in the same bucket. Not only that, but people who avoid red meat, tend to do so because they believe it’s healthy to. That means they are also more likely to have OTHER healthily habits like eating more vegetables, buying organic, drinking water, and exercising, and LESS likely to smoke, drink excessively, eat sugar, eat processed foods, all of that stuff that adds to the big pot that is overall health. That being said, in 2012, there was a massive study of metadata that encompassed 1.2 million subjects. THIS found that not only is there NO correlation with poor health and unprocessed red meat, but those who ate that unprocessed red meat were in better overall health than those who didn’t. I don’t have the time to recap the whole thing, but I highly recommend listening to episode 253 of Robb Wolfs podcast with Chris Kresser where they discuss the “red meat issue” and that particular study (among MANY others), and I promise you that you will learn something.  The problem is that there’s a lot of pride and a lot of funding behind perpetuating this myth. A lot of people would have to eat crow. This is why people keep trying to find reasons it’s unhealthy. Listen to the episode, do some extra reading, really educate yourself on this. You’ll be super smart if you do.

Grass fed, un-fucked-with red meat is an extremely healthful food, not only biologically, but ecologically. Biologically, grass fed beef provides us with not only a host of B vitamins, like B12 (which is only available in animal proteins), iron…and not any iron, HEME iron (yes, heme, like hemoglobin, like blood) which is the kind our bodies prefer and NOT found in plants, omega 3s (cause of the grass!), magnesium (also because of the grass), extremely bioavailable proteins, CLA, Vitamin E, and a whole mess of antioxidants like carotenoids.

Whenever I talk about the benefits of eating beef or other red meats I AM EXCLUSIVELY TALKING ABOUT PROPERLY RAISED ANIMALS FED THEIR NATURAL DIETS IN APPROPRIATE SETTINGS. I AM 100% NOT TALKING ABOUT COMMERCIAL, FACOTRY-FARMED, JAMMED IN TO A SHITTY PEN, BEEF AS I BELIEVE IT SHOULD BE AVOIDED COMPLETELY FOR A MULTITUDE OF HEALTH, ETHICAL, MORAL, AND ECOLOGICAL REASONS.

Properly raised cattle ADD to a healthy body AND ecosystem. They eat the grass and bugs, then they crap on the grass, fertilizing the soil, then they get moved to another patch to do it all over again. It’s a lovely circle of life. Seriously. Look at Poly Face Farm and the Savory Institute and you will quickly learn that proper, appropriate farming is the ONLY sustainable option for the earth. This mass-scale commercial nonsense is what’s killing the soil and ruining everything.

Ok, OK, enough of my red-meat, good-farming-practices soap box. On to the food.  That’s why you came here, right? This brisket turned out better than I could have ever imagined. The recipe list looks long, but it’s really not. It’s mostly spices, and spices you very likely already have. It’s really a simple recipe, as the slow-cooker varieties tend to be. Rub the brisket, make the sauce, dump it all in the crock pot and go about your day. You will come home to a house that smells amazing and you’re going to be so pumped, like I was, when you pull that top off (the crock pot…get your head out of the gutter).


 

Slow Cooker BBQ Brisket
Serves 6
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Ingredients
  1. One 3-4 lb grass fed beef brisket
For the Rub
  1. 1 tsp salt
  2. 1 tsp cacao
  3. 1 tsp cumin
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
  6. 1/2 tsp chili powder
  7. 1/2 tsp ground mustard
  8. 1/2 tsp pepper
  9. 1/4 tsp cinnamon
  10. 1/4 tsp cayenne
For the Sauce
  1. 2 tbsp butter
  2. 1 onion, chopped
  3. 2 cloves garlic
  4. 1 chipotle pepper (I used dried)
  5. 1 tsp paprika
  6. 1 tsp ground ginger
  7. 1 tsp dijon mustard
  8. 1 cup crushed tomatoes
  9. 1/4 cup brewed dark roast coffee
Instructions
  1. Mix all of the rub ingredients together in a small bowl and rub all over the brisket. Let it sit for a minute while you make the sauce.
Make the sauce
  1. Heat the butter in a small sauce pan over medium-heat. Sauté the onions, garlic, and chipotle pepper until softened (5-8 minutes).
  2. Add in the paprika and ginger, and cook for 30 seconds until aromatic. Put the mixture into a blender/food processor (or use an immersion blender like I did...it's easier) with the tomatoes, espresso and mustard. Blend until smooth and then return to the sauce pan.
  3. Bring to a simmer, and let it cook for about 5 minutes while you sear the brisket.
Now the brisket
  1. Heat some ghee, lard, fat of choice in a large pan and sear the brisket on both sides (about 3-4 minutes each).
  2. Pour half of the sauce into the slow cooker and put the brisket on top, then top the brisket with the rest of the sauce.
  3. Cook on low for 7 hours. At this point, get in there with two forks and pull the brisket apart.
  4. Mix it around in the sauce, and the cover and cook on low for another hour.
Notes
  1. Serve with something that's gonna sop up that beautiful sauce. Cauliflower mashers, sweet potato, roasted squash...something!
The Girl With The Butter http://www.thegirlwiththebutter.com/
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