This is a very simple crock pot beef recipe that goes well with just about anything... except maybe your vegan friends, who may not appreciate it so much. Although, I have heard that grass-fed beef has been know to convert a significant number of vegans, because grass-fed cows are treated more humanely (and they taste so much better, though I doubt you will hear a recovering vegan admit to it).Speaking of non-meat-eaters, I don’t think I have ever heard one of them say that they don’t eat meat because they don’t like the taste of it. How often do you hear, “I’m really craving some nice, juicy cucumber slices right now.” Not so often, right? In fact, one of my favorite quotes of all time is, “Being a vegetarian is a huge missed-steak.” Mmmm, steak…
But anyway, for those of you who aren’t familiar with grass-fed beef and its many benefits, you should be! Check out this post about CAFO beef and this post on the differences between grass-fed and grain-fed beef from Mark’s Daily Apple. It’s pretty crazy stuff... He notes that conventionally raised cows are sometimes even fed defective candy pieces from various candy manufacturers! I don’t know about you, but I think that is pretty shocking; yet, sadly it’s very indicative of the way our society makes decisions –often by asking themselves, “what is the cheapest and easiest way to do something?” Well, sometimes the easy way out can come back to bite you, especially when it comes to the food we eat. After all, you aren’t just what you eat, according to Michael Pollan in his book In Defense of Food, “You are what what you eat eats, too.”
Shredded Beef Brisket
- 2 pounds beef brisket (preferably grass-fed)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup beef broth
- ¼ cup white or red wine (or water, if preferred)
- 1 medium yellow onion, sliced
- 1 cup chopped mushrooms
- 4-5 garlic cloves, peeled and chopped
1. Season the outside of the brisket with the salt and pepper. Then place it in a crock pot.
2. Add the remaining ingredients, and cook on low for about 10 hours.
3. With about 30 minutes remaining, remove the brisket and chop/shred into pieces.
4. Add the meat back into the crock pot and mix with the mushrooms, onions, and juices.
5. Continue cooking for about 30 more minutes to evenly distribute the flavors.