Pasture Raised Beef Brisket

When I sat this big hunk of meat down to take photos my husband gave me a funny look and said: "Is that a recipe gone wrong?"  Haha, what?  Yes, I'm taking photos of a recipe that failed and posting it up on my blog (Insert eye roll)!  Apparently, he thought this was a burnt cake with sprinkles.  Not the Pasture Raised Beef Brisket that I had cooking all day for dinner.  I kid you not, he can be so clueless at times 😉 

One thing I love about this recipe is that it's hard to go wrong.  I've only cooked pastured beef brisket a few times in my life, but it has always turned out perfect!  The trick is letting your crock-pot do all the work.  You prepare the meat, place it in the crock-pot and then come back at dinner time.  I mean, it doesn't get much better than that!

This Pasture Raised Beef Brisket can be cut and eaten a variety of ways; shredded, cubed, sliced.  And better yet, leftovers taste even better!  Some sides that pair well with brisket include:

• plantain fries
• roasted delicata squash
• jicama fries

Enjoy!

Pasture Raised Beef Brisket

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• Author: Katie
• Yield: serves 4-6 1x

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Description

This brisket is slow-cooked in the crockpot for an easy, simple dinner.

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Ingredients

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• 2 - 2 ½ lbs organic, pasture raised beef brisket
• 1 tsp ground cumin
• ½ tsp Himalayan pink salt
• ½ tsp dried fennel seed
• ground pepper to taste
• sesame seeds (optional)

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Instructions

1. Place brisket inside crock pot.  You can either keep the cut whole, or slice it into smaller pieces.
2. Mix all spices in a small bowl (except sesame seeds) and sprinkle over brisket.
3. Put lid on crock-pot and set cooking temperature to high.
4. Cook until done.*
5. Remove brisket from crock pot and place on lined baking sheet.  Broil in oven for about 5 minutes for a crisp top. **
6. Remove from oven and top with sesame seeds before serving.

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Notes

*The cooking time will depend on the size of the meat you put in.  I suggest prepping this recipe in the morning and then letting your meat cook all day, until the evening.  But, you could start the cooking time later in the day.  I recommend a minimum cooking time of 5 hours on high temperature.

**If you decide to cut the brisket into small pieces before cooking, I do not suggest broiling (step 5).  Also, If you want your meat shredded (similar to a pulled pork) then I suggest skipping this step.