INGREDIENTS:
- 2 lb. grass-fed brisket
- 1 large onion, slice
- 4 garlic cloves, minced
- 1 cup organic beef broth
- 1/4 cup organic ketchup
- 1 tbsp. coconut sugar
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- For shell: cabbage leaves
- Taco Topping Ideas: butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
DIRECTIONS:
- Remove meat from the refrigerator and let sit for 10-20 minutes
- Season lightly with salt and pepper
- In a skillet heat 1 tbsp. oil of choice and brown each side of the brisket for 2-3 minutes
- While cooking, slice onions and mince garlic and line the crock-pot with them
- Remove brisket and place on top of the bed of onions and garlic
- In a bowl wisk together coconut sugar, ketchup, beef broth, salt and pepper
- Pour over the brisket and set on low for 6-8 hours
- Once done, remove and shred the brisket
- Make a batch of “taco shells” (the cabbage leaves) and stuff with your favorite add-ins.
Your friend & coach,
Brien
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