Slow-Cooked Shredded Beef

Gluten, Dairy, Egg, Nut & Refined Sugar Free

Shredded beef cooked in the slow cooker is one of the easiest things to cook when you are short on time! There’s no need to buy expensive meat to cook this with, with the slow cooking time the meat will be very tender by the time you eat it, infact it’s often better for the meat to have some fats through it as it will make it more moist.

Shredded beef will go with just about anything… We like to have ours with naan bread and salad. It also goes well with a side of sweet potato chips or veggies, salad, in a sandwich or roll or wrapped up in a lettuce leaf. Shredded beef is delicious eaten as left overs (the flavour just gets better) and it also freezes well (just make sure you have enough juices to cover the meat).

INGREDIENTS:

• 2 Tblspn Coconut Oil
• 1.2-1.5kg Blade Roast
• 1 x Leek (sliced – white part only)
• 2 Tblspn ground Turmeric
• 2 Cloves Garlic (finely diced)
• 2 tsp Himalayan Salt
• 1 cup Meat Stock/Bone Broth/Filtered water
• 1/2 cup Coconut Aminos/Tamari
• Cracked Pepper to taste

METHOD:

1. Wipe bowl of slow cooker with coconut oil.
2. Place all ingredients into slow cooker and turn on high for 6 hours, or low for 12 hours
3. Remove meat from slow cooker and pull apart with two forks, placing back into slow cooker once done, this should be very easy to do as the meat should be nice and tender. Stir shredded beef through juices.
4. Return to slow-cooker until ready to eat or eat straight away.

NOTES: Eat with your favourite side of sweet potato chips, veggies or salad or serve on some naan bread or lettuce leaves. Have some leftovers in a sandwich or breadroll. This will last cooked in serving sizes, in the freezer covered with juices for 3 months.