Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket

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Today’s recipe was the result of a happy accident.

I came home tired and exhausted from a 10-hour night shift and had a WTF am I making for dinner?!?! moment. Luckily, I had some grass fed brisket, veggies, and Aroy-D yellow curry paste on hand to toss into a slow cooker. 

I really like all the Aroy-D curry pastes I’ve tried. Here’s a shot of the Paleo-friendly ingredient list:

I really hoped that something delicious would be awaiting me when I woke up in the evening ‘cause sometimes my desperation dinners don’t pan out…

In this case, the stew turned out really tasty and my hands-on time was only 10 minutes. Woo hoo!

Follow the jump to see how I made it!

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Sous Vide Grass Fed Brisket

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I’ve had really spotty results sous viding grass fed beef so I’m always nervous about the outcome. Grass fed beef ain’t cheap so it kills me to have to “experiment” to find the perfect time and temperature. After an exhaustive search of the Internet, I think I hit on the correct time and cooking temperature for grass fed beef brisket. Chef-extraordinaire Thomas Keller recommends 147 F for 48 hours, so that’s how I made my brisket. And you know what? The results were pretty great.

Here’s how I did it:

I filled and heated my SousVide Supreme to 147 F. Next, I seasoned a 2.5-pound beef brisket with salt, pepper, and Fajita and Taco seasoning and vacuum-sealed it.

I dunked the packet in my water oven for 48 hours.

When it was done cooking, I removed the brisket and placed it in an ice bath for an hour.

I was going to reheat the brisket in a few days so I stored the packet in my fridge after the meat was uniformly chilled.

I reheated the brisket today by plopping it in my SousVide Supreme set at 140 F for about 30 minutes. Then, I heated 2 tablespoons of lard in a large cast iron skillet and seared all sides (about 2 minutes each side)…

…before slicing it up.

The meat was tender and delicious. Yes, I’d prefer that the big blob of fat on the corner was more rendered but that’s my only complaint. When I make this again, I’m definitely sticking with 147 F for 48 hours. Why mess with a good thing?