I really love shredded roasts and this grassfed and regenerative brisket from Apsey Farms (use code HELEN10) really satisfies that craving 😅
This is a meal that’s super easy to prep and make, it requires little supervision and will nourish you !!
This recipe utilizes the instant pot, but can also be done in a slow cooker (it will just take a lot longer- about 8 hours!)
When finished, it can be crisped up in the pan with butter, Airfried to create the classic “burned ends” or turned into a carnivore noodle bowl with shirataki noodles and egg yolks, topped with sheeps milk parmesan cheese and butter 🤩
To make you need:
1 brisket – this one is 2.5 lbs 🥩
3 dried bay leaves 🍃
Sea salt 🧂
A splash of apple cider vinegar
Optional- some bones for flavor
A pressure cooker
How to:
Add bay leaves, salt, a splash of ACV, the roast, optionally some bones, and water to the instant pot (water should cover the meat halfway) 🥩
Please do not trim any fat off the the meat, if it’s too much for you, remove before serving, but the meat will dry out if you remove the fat before cooking!
Pressure cook on high for 2 hours and then on low for at least 2. The longer you cook on low, the more tender it will become!
When you’re ready to eat, remove the meat from the broth, shred with forks and enjoy! My method of choice is to sear the meat in the fat cap, with some added flaked sea salt and butter 🧈
I also like to save the broth- I strain it and store in the fridge overnight. You can then remove the fat layer and use that as tallow 😊
