Recipe: Paleo Slow Cooker Brisket with Onion Gravy

Makes 6 servings.

Ingredients:

• 1 Tbsp sea salt

• 2 Tbsp coconut oil 

• 1 3-lb (1.4 kg) beef brisket

• 3 white onions, thinly sliced

• 6 cloves garlic, minced

• ½ tsp salt

• ⅔ cup apple cider vinegar

• 1 cup bone broth

• 1 ½ tsp dried thyme

• 1 tsp dried marjoram

• 1 ½ tsp dried rosemary

• ½ tsp pepper

• 1 Tbsp honey

Directions:

1. Salt the brisket on all sides. In a large skillet, heat oil to medium high. Brown the meat on all sides. Remove from the skillet and set aside.

2. Add the onions and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the garlic and cook for another minute or two, so that it caramelizes but doesn’t burn.

3. Place the brisket and the onions in your slow cooker. Add the vinegar, bone broth, thyme, marjoram, rosemary, and pepper, being sure to spoon some of the liquid over the meat.

4. Cover and cook on low heat for 8 - 10 hours or high heat for 4 hours. Optional: occasionally spoon some of the liquid over the top of the brisket.

5. When the brisket is very tender, transfer it to a serving plate and pour the liquid into a saucepan. Stir in the honey and place the saucepan on the stove over high heat. Let it simmer for 10 minutes. The mixture will thicken and reduce by about half.

6. Carefully taste and add more honey or salt if desired. Slice the brisket into ½-inch (1 cm) thick pieces and drizzle the gravy over it. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Msaandy033 from Getty Images 

Recipe: Slow Cooker Chicken Curry

This recipe does not fall into the “quick” category but it definitely is easy and you’ll love the aroma as your slow cooker does its magic.

Serves 4.

Ingredients:

• ½ cup (120 ml) coconut milk

• ½ cup (120 ml) low-sodium chicken stock

• 14.5 oz (400 g) can chopped fire-roasted tomatoes

• 4 Tbsp mild curry paste

• 2 Tbsp chopped fresh ginger

• 2 large sweet potatoes, peeled and diced

• 1 yellow onion, chopped

• 2 red bell peppers, chopped

• 1 lb (450 g) skinless chicken thighs

• 1 14 oz (400 g) can chickpeas

• Optional: 1 cup (200 g) cooked brown rice

Directions:

1. Pour coconut milk, stock, tomatoes, and curry paste into a slow cooker and mix together well.

2. Add the ginger, sweet potatoes, onions, peppers, and chicken thighs. Make sure the chicken is fully submerged.

3. Set the slow cooker on low and cook for 2 - 3 hours and then add the chickpeas.

4. Cook for another 2 - 3 hours, until the chicken and potatoes are tender.

5. Serve as-is or over cooked rice.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by SGAFotoStudio from Getty Images

Recipe: Slow Cooker Rotisserie Chicken

Ingredients:

• Coconut oil

• 1 Tbsp chili powder

• 1 Tbsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried marjoram

• Whole chicken, neck and giblets removed

• Kosher or Himalayan Sea salt

• Freshly ground black pepper

Directions:

1. Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.

2. In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.

3. Place the chicken in the slow cooker, breast side up. Cook on high for 2 ½ to 3 ½ hours.

4. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.

5. Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.

6. Let the chicken rest 5 – 10 minutes before carving.

Recipe by: Saara Haapanen

Photo Credit: Canva by nerudol from Getty Images