Friday, 2 December 2016

Slow Cooker Paleo Beef Brisket Tacos


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So, it's party season coming up. You need food you can make pretty easily - food that actually makes itself is a bonus. You need food that doesn't take hours of fiddling, stirring and keeping warm. You need food you can pick up and stuff into your mouth. That's beautiful whether it's hot, warm or cold. 

People. 

Let me introduce you to these slow cooker beef brisket lettuce tacos. 

Like, seriously. 

Slow Cooker Paleo Beef Brisket Tacos

Don't they look good? 

A crisp, juicy little gem lettuce leaf with tender, shredded beef brisket and topped with a crunchy salsa. I'll leave it up to you whether you choose to make these little parcels up and put them out on a tray before people arrive, or just spoon everything into bowls and let everyone help themselves. 

Either way, these will work for any party you're hosting. 

Slow Cooker Paleo Beef Brisket Tacos
Serves 4
Ingredients
For the beef: 
1 small white onion
600g beef brisket joint
1 red Romano pepper (or sweet red pepper)
a few sprigs of thyme 
quarter teaspoon pimentón
pinch of salt
2 little gem lettuces and avocado and lime slices, to serve

For the salsa:
half a red onion
1 tomato
juice of 1 lime
handful freshly chopped coriander leaf (cilantro)
pinch of salt
1-2 tbsp extra-virgin olive oil

Method
About 4-5 hours before you want to eat, get your slow cooker on. Peel and thinly slice the onion and scatter it into the bottom of the crockpot. Lay the brisket joint over the top of the onions. You won’t need any liquid in there. De-seed and chop the pepper and scatter it over the top of the brisket, and add the thyme, salt and rub in the pimentón. Set it on high and cook for 4 hours, or until the brisket is fall-apart tender. 

When the brisket’s cooked, break up the little gem lettuce into individual leaves and wash and dry them. Arrange them, upturned, on a serving board. Quickly mix together the ingredients for the salsa and place into a serving bowl. Take to the table. 

Once your brisket is ready, lift it out of the crockpot and onto a plate. Shred it with a couple of forks, letting the cooked vegetables mingle in with the meat as you go. Ladle out a little of the liquid and slosh it over the meat, to give it some extra flavour and moisture. 


Take the plate to the table and serve the beef in the lettuce cups with the salsa and avocado and lime slices. 

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Have you seen my ebook, SPICE? It's full of recipes to help you use spices and herbs in different ways in your cooking. Check it out here!