Tag Archives: beef

Lean Honey BBQ Pulled Brisket in the Slow Cooker

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Pulled brisket – also called shredded brisket – is a classic here in Texas and all around the South. Not only is that melt-in-your mouth meatiness pure comfort and joy, but it’s a versatile meal option that can be used is so many ways – stuffed into potatoes, and a salad, sandwich, you name it!

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

My Lean Honey BBQ Pulled Brisket in the Slow Cooker is a beefy family favorite. I like it because it’s simple to prepare with just a few quick steps in the morning: Rubbing with spices, throwing down in a slow cooker, covering with the homemade sauce ingredients and letting cook low and slow until dinner time. It’s also Paleo diet friendly and everyone loves it, mainly, because it tastes so dang AMAZING.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

And – HELLO — finished recipes less that 250 calories per serving, with 24g protein and 9g fat. A 2.5lb brisket makes about 10 servings, so this pulled honey brisket is perfect for a crowd, second-day meals, or to freeze for make-ahead meal prep.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

TIPS ON MAKING HONEY BBQ SHREDDED BRISKET

BRISKET CUT: I’ve used a flat-half brisket to keep the recipe lean. Flat-half is also sometimes called “center cut” or “first cut”.  The “flat” (as opposed to the fattier “point” cut) is typically used for braised brisket that you want to hold up in slices, but it will also shred if cooked low and slow. It’s considered a lean cut by the USDA with 170 cal, 6g total fat, and 28g protein per 3-oz cooked serving (where all visible fat has been trimmed). I’ve been getting my brisket from Butcher Box, a premium meat and seafood delivery service, and been very happy with their grass-fed, grass-finished beef selections.

CAN I SUBSTITUTE THE CUT AND/OR SIZE?  Yes, you can use the “point cut” of brisket, if preferred. Also, a Chuck Roast works well. Just note that switching the cut does alter the nutritional details. Also, if you’d like to make a bigger batch, just scale up the ingredients (doesn’t have to be precision, this isn’t baking) and also ensure the cooker is big enough.  Also, you may want to add another hour or two of cooking on low – check center, thickest part with meat thermometer and pull at 190F-200F.

SLOW COOKER SPECS: You want to make sure that the slow cooker you are using approximately matches the piece of meat. For example, for a smaller brisket (like this 2.5 one), I used a 4-quart slow cooker instead of my 6-quart one to ensure that the sauce depth would adequate. If I poured the sauce into the big slow cooker, it would spread out too much, not covering the meat as well, and possible burn to the bottom and/or create a dry meat outcome. 

HONEY BBQ SAUCE: I’ve used ingredients to make this a Paleo pulled beef recipes – for example, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch. However, you can use what fits your dietary preferences.

LEFTOVERS: Store leftover cooked beef in the fridge, in an air-tight container, for up to 4 days. OR freeze for up to 6 months. ALSO, this recipe turns out more sauce than needed for coating the pulled beef. Pour the remaining Honey BBQ Sauce in a jar store in the fridge for up to 4 days – or freeze in a freezer-friendly container.  

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Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.
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Lean Honey BBQ Brisket in the Slow Cooker
Servings: 10 servings
Ingredients
  • 2.5 lb. approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
Spice Rub:
  • 1 ½ tbs chili powder
  • 1 ½ tbs garlic powder
  • 2 tsp black pepper
  • 1 tsp salt
Sauce
  • ½ cup tomato sauce 4 oz can
  • 3 tbsp honey
  • 1/3 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 tbs coconut aminos
  • 1 tbsp stone ground mustard
  • 1 tbsp coconut sugar
  • 2 tsp garlic powder
  • 3 tbs water
  • 1.5 tsp arrowroot powder
Instructions
  1. Mix together spices and rub into brisket generously.
  2. Transfer brisket to slow cooker, fat side up.
  3. In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
  4. Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
  5. Remove brisket from slow cooker to rest.
  6. Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
  7. Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
  8. Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
  9. Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
  10. Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
  11. Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.

Easy Pot Roast Soup to Warm Up Winter

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Warming up with a bowl of hearty Pot Roast Stew is so comforting – and delicious. Plus, it’s surprisingly easy to make – after browning the beef and prepping ingredients, it pretty much just simmers itself into a pot of perfection.

And, it’s also quite nutritious –even being “comfort food” and all! Beef and lots of veggies makes it a balance meal to fuel your life. A serving has 301 calories, 11g fat, 23g carbs and 23g protein.

How to Make Pot Roast Stew – Tips and Tricks

What cut of beef should I use for stew? The “stew meat” already packaged up at the supermarket works just fine. This “stew meat” is typically cut from the top or bottom eye roast – it’s lean!  If you’d like a little more flavor, a chuck roast works well, and I’ve even used sirloin steak. To make life easier on yourself, you can as the butcher to cut it up into chunks for you rather than cutting it up at home.

Do I really need to brown the Stew Meat? Browning the beef is a cooking step you don’t want to skip – while you CAN dump it in with the liquid ingredients and it will cook, you will be missing that deep caramelized flavor that develops on browned beef. This process really adds depth to any beef soup or beef stew. When browning beef, be mindful that you haven’t overcrowded the pot. Overcrowding will cause beef juices to be created faster than they evaporate – making your beef steam rather than brown. But, this pot roast soup recipe calls for just 1.25 lbs which should have enough room to brown nicely in the recommended 3.5 Quart Dutch Oven.

Can I cut the simmering time? Don’t rush the simmering, when you simmer the beef in liquid, it helps break down any connective tissues and create a melt-in-your-mouth eating experience – plus helps all the flavors co-mingle in harmony. Simmering low and slow also cooks the carrots and potatoes just right (but add the more tender peas and mushrooms in the last 20 minutes). The good news is that even though this beef stew recipe needs to simmer for about 75-90 minutes, it process is basically hands-off – just set the pot on the stove!

Is there a substitute for wine? Yes, you canomit it and use a little more broth or add add with a 1/2 part red wine vinegar and 1/2 part water mixture.

Can I substitute vegetables? Yes, as long as everything is cut up into bit-sized pieces – try parsnips instead of carrots, sweet potatoes instead of russet potatoes, bell peppers instead of celery. The recipe is very accommodating.

5 from 5 votes
Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful stew recipe that will remind you of Grandma's Pot roast. Perfect for soup season.
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Easy Beef Pot Roast Soup
Prep Time
9 hrs 15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 

Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful recipe that will remind you of Grandma's Pot roast.

Course: entree soup, Soup
Cuisine: American
Keyword: beef, pot roast, stew
Servings: 6 servings
Calories: 301 kcal
Ingredients
  • 2 tbsp olive oil
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 5 cups beef broth
  • ½ cup red wine
  • 1 ¼ lb. beef stew meat, 1” chunks ( like top or bottom round, chuck, sirloin, etc)
  • 1 medium onion chopped in larger pieces
  • ½ cup chopped celery
  • 1 cup carrots coarse chop
  • 1 lb. russet potatoes peeled chopped approx. 1” cube
  • ¼ cup jarred tomato-based pasta sauce (like Rao's or Ragu) or 2 tbsp tomato paste
  • 2 tbsp freeze-dried Italian herb blend
  • 1 cup mushrooms chopped
  • ¾ cup frozen peas
  • 1 tbsp cornstarch
  • ¼ cup water
Instructions

  1. Add olive oil to Dutch oven and bring to medium-high heat.

  2. Add stew meat, onions, salt, pepper and garlic powder to pot and cook, stirring frequently, for about 6-7 minutes or until beef browned.

  3. Pour in beef broth and wine into hot pan to deglaze, stirring to pull up any crusted bits on bottom of pan.

  4. Add celery, carrots, potatoes and pasta sauce and simmer on medium low with lid on (but cracked for steam release) for about 60 minutes.

  5. Then add mushrooms, frozen peas and a slurry of cornstarch mixed with the water (this will help thicken). Cook an additional 20 to 30 minutes with lid off.

Recipe Notes

Fire Up Fall: Grilled Steaks with Autumn Spice Rub

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Grilled Steaks with Autumn Spice Rub . . . the most lit season of the year is here, and I’ve fired up my grill for it!

Thanks to this easy steak rub recipe featuring the flavors of fall, along with a tender cut of beef, you can make an amazing meal in just about 15 minutes – perfect for busy weeknights, yet will so impressive for guests!

The autumn steak rub is so easy, and each batch makes enough for about one pound of beef. So, if you are making more, just double or triple it. It should last for the season in an air-tight container, like a small spice bottle or canning jar.

The autumn spices for beef include ancho chile pepper, ground cinnamon, allspice and salt. Brown sugar also adds a nice balance to the warming and slightly spicy flavor, addling just a hint of sweetness. Instead of brown sugar, you can swap in coconut sugar or date sugar.

The autumn spices of these easy steak fall steak rub are a perfect pairing with some favorite side dishes of the season like sweet potatoes, pumpkin risotto, butternut squash and more.

How to use Autumn Spice Rub for Steak

Steak Choice: Pick a cut of beef that is tender, like tenderloin steaks (what I used today), strip steaks, ribeye, flat iron, or top sirloin steaks.  Don’t use beef cuts like flank steak, skirt steak, chuck shoulder steaks and round steaks as they are not inherently as tender and need to be marinating for a couple hours for the best eating experience.

Other Proteins: This fall-inspired spice rub would also be great on lamb, chicken, pork and heartier seafoods, like halibut filets.

Applying the Rub: As mentioned, this recipe covers about one pound of steaks – it’s intended to be applied generously. It’s easy to double or half if you need more or less. Whether you apply oil to your steak before the rub is personal preference, in my opinion. Some say it helps the spices adhere to the meat better and keeps the meat from sticking to the grill. If you use an oil, make sure to pick one with a high smoke point – like grapeseed oil, avocado oil, or olive oil (but not EVOO). When oils are taken over their smoking point, they start to burn and leave a bitter taste on the meat. Yucko.

Basic Tips on Grilling Steak: 1) clean your grill grates; 2) oil your grill grates; 3) grill at 400F degrees avoiding flare ups; 4) resist urge to flip continuously – just once will do it; 5) for the perfect medium-rare, pull off with internal temp reaches 130F – let rest for 5 minutes or so on platter until temp has risen to 135F; 6) Exact grilling times listed in various recipes will vary on your grill temperature, the thickness of your cut, the crowding of your grill, etc.

This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.
5 from 6 votes
This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.
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Grilled Steaks with Autumn Spice Rub
Prep Time
5 mins
Cook Time
12 mins
rest
5 mins
 

This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.

Course: dinner, dinner, entree
Cuisine: grill
Keyword: autumn, fall, grilling, spices, steak
Ingredients
  • 1 tbsp brown sugar or coconut sugar or date sugar
  • 1 tbsp ground ancho chili pepper
  • ½ tbsp ground cinnamon
  • 1 tsp allspice
  • 1 teaspoon sea salt
Instructions
  1. Add all spices to a small jar and shake up until combined.
  2. Apply to steaks (oiled or un-oiled) generously on front, back and sides.
  3. Cook steak on pre-heated 400F degree grill, to just a few degrees under your desired level of “doneness”.
  4. Transfer to platter and let rest 5-10 minutes before cutting.

10-Minute Pomegranate Korean BBQ Beef

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This post is sponsored by Kevin’s Natural Foods as part of a blogger recipe challenge.

Hmmm, how to save dinner on the craziest of pre-holiday prep days?! I had so much shopping, wrapping, decorating, and last-minute elf-ing around that “what’s for dinner” was the last thing on my mind. Plus, I was just plain tuckered out.

But the quick and easy meal pouches from Kevin’s Natural Foods were the fit foundation for some last-minute refueling and feasting! I used the Korean Beef BBQ to make a holiday-inspired meal — 10-Minute Pomegranate Korean Beef BBQ. 

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This 10-Minute Pomegranate Korean Beef BBQ recipe is made with a Kevin’s Natural Foods meal pouch that includes sous vide cooked beef and Bulgogi-style sauce. I put my own spin on the already delicious meal by adding a little pomegranate juice and ginger to the sauce and adding pomegranate arils, spinach, and pistachios. SO DARN EASY and it makes an easy-peasy, beautiful, flavorful and festive holiday meal (which also makes dinner any day of the year). I served this pomegranate bulgogi inspiration on rice (use a frozen rice pouch to keep it quick – I actually batch cook my rice and grains and freeze in the portions I need to save time and $$).  But, if you’re not into rice, this festive bulgogi recipe is also yummy on cauliflower rice, smashed sweet potatoes, or with veggie noodles of your choice.

Beef is 100-percent pasture-raised, grass-fed, and grass-finished and cook in sous-vide method, so it stays super tender and juicy.

Real talk: I have been eating and enjoying the chicken meals from Kevin’s for a while but have shied away from trying a beef meal kit. Why? Because I’m definitely a beef snob and was worried that the beef steak tips would be stringy and chewy, as the beef cuts in these types of convenience meals usually are.  But, color me IMPRESSED! The beef steak tips remain super tender thanks to the sous-vide cooking method that is used to prep them. Just a couple minutes in the skillet to warm up and they are still juicy and tender. The beef that Kevin’s natural foods recipes source 100-percent pasture-raised, grass-fed, and grass-finished.

In the past, I’ve picked up my meals from Kevin’s Natural Foods at my local grocery store. But now the meals can be ordered in bundled assortments from the comfort and convenience of your home online. And, actually you can order from whatever vacay adventure you may be crushing so that they are delivered straight to your door, frozen in a cooler, when you roll back from the airport or road trip. No worrying about getting to the grocery store STAT or caving into fast take-out food because you’re starving.

For convenience, use prepped pomegranate arils from a tub!

Today’s recipe used the Korean BBQ-style Beef meal pouch, but there are SO MANY varieties like and Creamy Coconut Chicken and Cilantro Lime Chicken. It’s never boring and ALWAYS easy and delicious. Plus, all meal pouches from Kevin’s are nutritionally built to be compliant with keto, paleo and gluten free diets too!

Check out the Creamy Chicken Coconut Soup (like Tom Kha Gai) recipe I came up with using their Thai-style Coconut Chicken meal kit.

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!
Creamy Thai Coconut Chicken Soup

Find additional details about Kevin’s Natural Foods their backstory, and their amazing clean-eating focused products (entrees, sides, sauces, stir-frys and more!)  which can find a place in your diet – whether Keto, Paleo, Gluten-free . . or Mediterranean, like me!  Order online or find in a store near you.

Also check them out on Facebook, Instagram and Pinterest!  AND – give my 10 minute recipe for Pomegranate Korean Barbeque a try, it’s so delicious and festive!

Succulent beef tips with spinach in a slightly sweet, slightly spicy sauce inspired by Korean bulgogi. The 10 minute dish is bejeweled with pomegranate arils and pistachios! It's festive, flavorful and a fit for your clean eating meal.
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10-Miute Pomegranate Korean BBQ Beef
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Succulent beef tips with spinach in a slightly sweet, slightly spicy sauce that is bejeweled with pomegranate arils and pistachios! It's festive, flavorful and a fit for your clean eating meal.

Servings: 3 servings
Ingredients
  • 1 pouch Korean Beef BBQ from Kevin’s Natural Foods
  • 2 teaspoons olive oil
  • 1 teaspoon finely minced or grated ginger
  • 2 tablespoons 100% pomegranate juice *hack: if using a ready-to-eat tub of arils, just drain off the juice for this use.
  • 3 cups chopped fresh baby spinach
  • 1/3 cup pomegranate arils
  • 3 scallions both white bulbs and greens finely sliced
  • 3 tablespoons chopped pistachios
  • 3 cups pre-cooked rice white, brown, cauliflower rice, etc
Instructions
  1. Open sous-vide pouch of beef and drain of broth from beef tips.
  2. In medium skillet, heat olive oil over medium high; add beef tips and stir-fry for 2 minutes.
  3. Reduce heat to medium and add ginger, pomegranate juice, and SAUCE POUCH from meal kit, and simmer uncovered for 2 minutes, until slightly reduced.
  4. Stir in baby spinach and pomegranate arils and stir around for 30 to 60 seconds until spinach is par-wilted.
  5. Remove from heat and sprinkle with pistachios. Serve with rice or other desired side.
  6. Serves 3.

Spicy-Sweet Orange Beef Stir Fry with Sugar Snap Peas

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Spicy-Sweet Orange Beef Stir Fry with Sugar Snap Peas is proof you can make an amazing, delicious, nutritious beef dinner in 15 minutes. I used a strip steak, but sirloin or even flank steak would be amazing too!

Vibrant and citrus-y, this lightly spicy-sweet orange beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes, lots of veggie goodness with the sugar snap peas, and 100% beats going for takeout!

Portioned to serve two generously, this steak stir fry recipe can easily be doubled for a family of four. Also, it’s not very spicy, so the kids should love it. If you crave spicy heat, just add extra dried red pepper and Sriracha to the sauce step.

steak sliced thin for stir fry - thefitfork.com
Slice the steak thinly, between 1/8 and 1/4-inch thick!

Another reason why I love this beef and vegetable stir fry is that the macros are just so great to fuel my active lifestyle. One very generous sized portion fills me up and has 336 calories, 15g fat, 23g net carb, 30g protein. This 15-minute beef dinner isn’t including the macros (or time) for the rice/quinoa blend I usually serve it on. However, I love to meal prep that and have these cooked whole grains on hand in the freezer. Restaurant preparation of a similar orange beef recipe would come in at typically 3x the calories, fat and sugar – they usually coat the beef in cornstarch and use more oil (basically frying.

Check out the 15-second video tutorial!

PRO TIPS FOR ORANGE BEEF STIR FRY:

  • Have all ingredients before starting. Once you turn on the heat, the cooking process happens very fast
  • Slice beef across grain thinly, into 1/8-inch to ¼-inch slices are best.
  • For easier slicing, use a sharp knife and set meat in freezer for 10 minutes beforehand to firm up.
  • If following recipe as written for 2, use a 10-inch skillet. If doubling, use a 12-inch or larger skillet OR a 14-inch wok. If halving the recipe to just serve one, use an 8″ skillet.
  • Cook meat first and remove from skillet to rest while cooking vegetables.
  • Cook meat quickly in a single layer, flipping strips once until pink is JUST gone (because will continue to cook while resting on the plate).
  • Substituting similar vegetables is allowed! If you don’t have sugar snap peas, use something similar like green beans or snow peas. Broccoli would be amazing too!
  • If you MUST, you can use orange juice from a carton and skip the zesting step, but the fresh juice and zest really adds a huge splash of flavor.
Vibrant and citrus-y, this lightly spicy-sweet orange beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes, lots of veggie goodness with the sugar snap peas, and 100% beats going for takeout!
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Disclaimer: This post contains affiliate links. I earn a small commission on sales, however price to you remains the same. Proceeds offset operating costs for The Fit Fork. Thank you!

5 from 3 votes
Vibrant and citrus-y, this lightly spicy-sweet orange beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes, lots of veggie goodness with the sugar snap peas, and 100% beats going for takeout!
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Spicy-Sweet Beef Stir Fry with Sugar Snap Peas (for Two)
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Vibrant and citrus-y, this lightly spicy-sweet beef stir-fry made with steak is sure to please on busy nights! It comes together in just 15 minutes and 100% beats going for takeout!

Course: dinner
Cuisine: Asian, Chinese
Keyword: 15 minute dinner, beef, snap peas, stir fry
Servings: 2 people
Calories: 336 kcal
Ingredients
  • 1 medium orange
  • 2 tbsp soy sauce or coconut aminos
  • 2 tbsp coconut sugar
  • ½ tsp red pepper flakes
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 8 oz strip or sirloin steak sliced across grain to 1/8” thickness
  • 4 tsp sesame oil
  • 2 green onion bulb + stalk sliced thinly
  • 8oz sugar snap peas (1 1/2 to 2 cups(
Instructions
  1. Wash and dry orange; use zesting tool or microplaner to remove 1 to 2 teaspoons of zest from peel. Set aside. Slice orange in half; squeeze out 1/3 cup of juice into small bowl. Add soy sauce, brown sugar, red pepper flakes, ginger, garlic and ½ of orange zest. Stir to combine and set aside.
  2. Add oil to a 10 to 12” skillet and bring to medium-high heat. Add steak strips and sear for 2 minutes without turning. Use tongs to flip strips and cook on opposite side for about 2 more minutes until “just” cooked. Transfer to plate to rest.
  3. Reduce heat to low and add sugar snap peas and sauce mixture to skillet. Stir to combine and let simmer for approximately 3 to 4 minutes until thickened and snap peas crisp-tender. Toss back in cooked beef and stir for another 1 minute until warmed. Sprinkle sliced green onion and remaining orange zest over beef, serve with rice if desired.
Recipe Notes