Ingredients

The following ingredients have 4 Servings
  • 3.5 pounds grass fed beef brisket (cut in 1.5 inch cubes)
  • 2 medium sweet potatoes (peeled and cut in large cubes)
  • 2 small onions (coarsely chopped)
  • 1/2 pound baby carrots
  • 1 tablespoon coconut oil
  • 2 tablespoons yellow curry paste
  • 1.5 cups coconut milk
  • 2 tablespoons coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • 2 tablespoons apple juice
  • 16 ounces bag of mixed frozen vegetables
  • Handful of chopped mixed herbs (like cilantro, basil, and mint)
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper

Instruction

  • Toss the onions, carrots, and sweet potato into the slow cooker and toss the veggies with some salt and pepper
  • Chop the brisket into 1.5 inch cubes and place in a large bowl. Season the brisket cubes with salt and pepper.
  • Place the meat on top of the veggies in the slow cooker.
  • In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste. Once the spices are fragrant, pour in the coconut milk and bring to a simmer, stirring constantly.
  • Add the coconut aminos, fish sauce, and apple juice in the saucepan and stir well to combine.
  • Once everything in the saucepan is incorporated well, pour the sauce evenly over the meat in the slow cooker.
  • Cover the slow cooker with the lid and set to cook on low for 9-11 hours.
  • Taste and adjust for seasoning. If you are adding frozen vegetables, do so about 30 minutes before the end of the stewing time. Sprinkle on the herbs right before serving.