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This is so very easy and simple! I love easy meals, especially when they turn out as yummy and crowd pleasing as this did. My husband loved this (as did I) and our two little boys ate it up so quickly we couldn't keep enough meat on their plates.
I made this on Valentine's day. We are in the middle of doing a huge cleaning out of our house, so I didn't do much to celebrate the day, but I made a good meal with brisket, green beans with bacon and smothered in bacon grease, and some homemade pink jello. It made everyone happy and full. :-)
So back to how easy this meal is. It's almost as easy as a roasted chicken, but there is a little measuring and mixing for the sauce. However, you don't have to de-bone the meat at the end, so that makes up for it.
This sauce is super yummy...and you can vary the amount of honey in it if you want it less or more sweet. Also, you can opt to leave the honey out for the cooking portion and then just drizzle it over the meat on plates. That way your raw honey can retain it's wonderful raw properties instead of being cooked away. I put a little in the sauce and then drizzled more over our portions at the table.
This is great to use on brisket or short ribs, and I think it would be great with a pork roast or ribs as well, but I haven't tried that yet. I do think the sauce would be fantastic with a little blackstrap molasses in it, but as that is not GAPS friendly, I decided to make a sauce without it. Let me know how it is if you add some!
Enjoy! I can't wait to make this again...
Brisket or Ribs with GAPS/Paleo Barbeque Sauce {Recipe}Ingredients:
- 1 jar (7oz) tomato paste
- 1 tbsp mustard (I buy a brand made with ACV)
- 1/2 cup ACV (Bragg's Raw apple cider vinegar)
- 2 tbsp - 1/2 cup raw honey (can be put in sauce to your sweetness liking or drizzled over meat after cooking to retain raw properties. I put 2 tbsp in the sauce then drizzled some on plates at the table.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cinnamon
- pinch of ground cloves and allspice
- 1 heaping tsp cumin
- 1 1/2 tsp salt
- 1/8-1/4 tsp chipotle pepper powder (or more if you like spice - remember, I can't handle spice :-) )
- 1 brisket OR some short ribs, grass fed
Process:
- Place brisket (fat side up) or ribs in dutch oven (or crock pot!).
- Mix all ingredients for sauce together, spread over brisket or ribs.
- Cover and cook:
- In oven, if pressed for time (I put this in the oven around 2 pm), cook at 350* until sauce/liquid begins bubbling (I began to smell it in the house and checked on it and it was bubbling). Then reduce oven temperature to 225* or 250* and cook for about 3-4 hours.
- In oven, if you begin it before lunchtime, simply cook at 225*-250* for 6-7 hours.
- In crock pot, just put on low and cook 6-8 hours.
- This is what it looks like after cooking...
- Then, I flipped the brisket over to get all the sauce on top off the brisket into the juices in the pot. Remove the entire brisket (but not the sauce/juices) to a plate or platter and slice against the grain. Stir the sauce to combine it with the meat juices, and then add the sliced brisket back into the yummy sauce in the dutch oven or crock pot. Get the meat all surrounded and covered with the sauce. Mmmm... Pin It
- At this point, you can serve OR you can do what I did - place it back in the oven with the lid OFF at about 350* for 10-20 minutes before serving. It is a step you can totally skip.
- Now, go eat it! Wasn't that so easy?
We ate this with some green beans cooked in lard and bacon grease with broken up pastured bacon. Drool. I love my Le Creuset casserole dish for this kind of dish.
Finished dinner off with homemade jello. Mmm....made with fresh juice and grass fed beef gelatin. Served on nice paper plates. :-) I might have not wanted to do any more dishes at this point...
Hope you enjoy this! Nothing says love like brisket and green beans with lard and bacon grease, right? :-)
This is part of Real Food Wednesday and Fight Back Friday and Fat Tuesday.
