Pulled Beef with Kettle & Fire Bone Broth
I'm going to be honest with you, friends of this blog. Life doesn't always go as planned. Sometimes plans fall through, meal prepping turns into meal thinking-about-prepping, getting 7 hours of sleep is just a dream. Sometimes you find yourself in a SoulCycle class for the first time and you remember that, despite your best efforts, your rhythm is kind of a hot mess. Sometimes you get so stuck in your head about recipes and macros and branding and learning how to Snapchat that you wake up and it's already Friday and you're not sure how you even got through the week! I found this dish on one of my favorite Paleo recipe blogs, Stupid Easy Paleo, when all I needed was some wholesome food, a good body massage, and a nap. This dish takes all of the unplanned life deviations and makes them manageable. I added Kettle & Fire Bone Broth to make this dish extra special. You guys, this broth is legit. Nourishing, filling, rich with flavor, and totally nutritious (you can even drink it by itself, but that's a post for another day)! This is by far one of my favorite dishes, and once you make it, you'll see why.
- 1.5 lbs beef bottom sirloin
- 2 cups Kettle & Fire Bone Broth
- 2 onion, diced
- 1 head bok choy, chopped into 1 inch thick ribbons.
- 1 tsp garlic
- Placed chopped onion and garlic in a pan and cook for about 5 minutes, until softened.
- Dry off beef bottom sirloin and rub with salt and pepper to taste.
- Remove the onions and put to the side. Add beef bottom sirloin to the pan and sear all sides.
- Place meet and onions into your slow cooker.
- Pour 2 cups of Kettle & Fire Bone Broth over the meat and onions.
- Set your slow cooker to high for 4.5-5 hours (depending on the thickness of the cut).
- Add bok choy with about 5 minutes remaining, allowing it to wilt.
- Take two forks and shred meat while still in the crock pot.
- Ladle out a nice helping of beef, onions, and boy choy.
- Eat and enjoy!
I am IN LOVE with this recipe. Maybe it came at the best time, when I was looking for a dish to take away all the stress of the week. Or it's just the perfect dish for this somewhat chilly post-winter/pre-summer spring-ish mess us East Coasters are dealing with at the moment. Whatever your reason, make this dish and let me know how much you love it.
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Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.