Step 1: Make the Purchase

  • Beef Brisket or Chuck Roast: Depending on how many mouths you are feeding or want leftovers for yourself will determine the size. I can usually make 2-3 pounds worth that will last me throughout the week if I eat it once a day.
    • Once purchased, cut them into bite-sized cubes
    • If using chuck roast, no need to cut into bite-sized cubes. Meat will fall off the bone onced cooked 
  • 2 Red or Yellow Onions (Chopped) (Organic)
  • 1 Carrot Stalk (Organic)
  • 1 Cup Coconut Milk (Natural Value)
  • 1 Tablespoon Coconut Oil (Dr. Bronner’s)
  • 2 Tablespoon Thai Red Curry Paste (Thai Kitchen Paste Curry Red)
  • 1 Tablespoon Coconut Aminos (Organic Raw Coconut Aminos)
  • 1 Rutabaga or a handful of Sunchokes (aka Jerusalem Artichoke)
  • 1 Teaspoon of Sea Salt and Black Pepper
  • 1-2 Cups Bone Broth (based on how soupy you want it)
Print the ingredient list: Beef Brisket Ingredient List

Step 2: Make the Recipe: (disclaimer: Does not look like the picture above!)

  1. Put bone broth, ghee, or butter in the crock pot
  2. Put cubed brisket in the pot
  3. Put chopped carrot, onions, and rutabaga in (or sunchokes)
  4. Sprinkle in the sea salt and pepper
  5. Pour in the mixture of the following:
    • **In a sauce pan, melt and combine the coconut milk, oil, and aminos with the curry paste.
  6. Cook on LOW for 4-6 hours. Based on the size of the cubes, the quality of your crock pot, and how tender you want it.

Side Note: Beforehand, I marinate the beef cubes in sea salt, black pepper, rosemary, lemon juice, and apple cider vinegar (I don’t use exact measurements for this. Maybe a teaspoon of each) for about 30 minutes or longer.

Mo’ Recipes: Here Ya Go


Grass-Fed meat contains more antioxidants, omega-3’s, CLA, TVA, trace minerals, and vitamins than any other food, including conventional meat. Grass-fed animals grow at their normal pace, live low stress lives, no antibiotics or hormones, eat a natural diet – not soy, corn, other grains.

  • There is a healthier proportion of Omega 6 to Omega 3 in grass-fed meat. It appears that omega 6 content is similar despite how the animal was raised but Omega 3 content is higher in grass-fed animals. Omega-3 fatty acids are an essential component of nerve tissue. They modify how the body responds to stress and control numerous other metabolic processes.
  • Beef is one of the best dietary sources of CLA, and grass-fed beef contains an average of 2 to 3 times more CLA than grain-fed beef. This is because grain-based diets reduce the pH of the digestive system in ruminant animals, which inhibits the growth of the bacterium that produces CLA. CLA is a type of naturally occurring trans-fatty acid that improves brain function, causes weight loss, and reduces your risk of cancer.
  • *Trans-vaccenic acid is metabolized into conjugated linoleic acid and performs similar functions. It can speed fat loss, fight cancer, and improve brain function. It is technically a naturally occurring “trans-fat” but it does not cause the same negative health problems that margarine or hydrogenated fats do.
  • Grass-fed meat has higher levels of carotenoids, making the fat appear yellow. Grain-fed beef does not contain appreciable levels of carotenoids, for the simple reason that grains don’t contain them. However, cows that eat carotenoid-rich grass and forage incorporate significant amounts of these compounds into their tissues. Generally, the more carotenoids in a substance, the more nutrients it contains. Yellow fat, like grass-fed butter, is a sign of high nutrient density.  One of the things you’ll notice when cooking grass-fed meat is the yellowish color of the fat. More carotenoids = more antioxidants+nutrients…and more flavor.
  • Grass-fed beef consistently contains a higher proportion of stearic acid, which even the mainstream scientific community acknowledges does not raise blood cholesterol levels. This higher proportion of stearic acid means that grass-fed beef also contains lower proportions of palmitic and myristic acid, which are more likely to raise cholesterol.
  • Grain feeding gives cattle acid reflux. This high acid environment selects for varieties of E. coli that are acid resistant. This means that E. coli are not killed if we eat contaminated food.


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