Lemon-Basil Shredded Beef (Paleo, AIP, Whole30, 21DSD)

Lemon-Basil Shredded Beef (Paleo, AIP, Whole30, 21DSD)

Fresh basil is one of my truest, longstanding culinary loves. I’ve swooned before about the dreaminess of our local Italian Centre’s offering of verdant, emerald-green basil leaves. Seriously. I just can’t get enough of this most enchanting plant used for food.

So it’s no surprise that I make weekly batches of AIP pesto, which we use often as a salad dressing or as a topping for fish, but this last week I was jonesing for shredded beef.

Traditionally shredded beef recipes are smokey or BBQ in flavour, and we all know what that means. Dun Dun Duuuuuuun! Nightshades. And since nightshades are one of the worst triggers for me, I avoid them. Entirely. Fastidiously. Painstakingly.

This recipe, though? Not a single nightshade to be found, and oh, my. Let the deliciousness ensue. Let your taste buds delight in the flavour party that is the combo of lemon and basil and slow-roasted beef.

We’ve had this beef along with roasted kalettes and sweet potatoes. We’ve also had it atop a bountiful salad, or, as is shown here, wrapped up in blanched collards. I suggest you get yourself a roast so that you too can nom away on this zesty and scrumptious dish.

Lemon-Basil Shredded Beef (Paleo, AIP, Whole30, 21DSD)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 2 c fresh basil leaves
  • ½ c oil
  • 2 tsp ume plum vinegar
  • 2 tbsp. freshly squeezed lemon juice
  • 1-2 cloves of garlic
  • zest of one lemon (optional)
  • 2-3 pound beef roast
  • ¼-1/3 c bone broth
Instructions
  1. Combine basil, oil, vinegar, lemon juice, and garlic in a Nutribullet and process until smooth. You could also use an immersion/hand-held blender.
  2. Place roast in the slowcooker.
  3. Combine ¼-1/3 cup of bone broth and ¼ cup of the lemon-basil sauce.
  4. Pour over the roast. Cover, and slow cook on low for 8 hours.
  5. Refrigerate the rest of the lemon-basil sauce.
  6. When beef is done slow cooking, remove from the slow cooker and shred.
  7. Add shredded beef back to the slow cooker and mix with the juices that had accumulated.
  8. Stir in the rest of the lemon-basil sauce.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 10 comments for this article
  1. April at 11:41 pm

    Martine, What a great combination of “safe” AIP foods you have put together in this recipe- thanks for sharing it, can’t wait to try it! (I love ume vinegar, too!)

  2. Pingback: Link Love: 50 Paleo AIP & GAPS Slow Cooker Recipes | Phoenix Helix
    • Martine Partridge Author at 3:13 pm

      Hi, Lo. Thanks for checking out this recipe. You could use balsamic, which has a full (if not fuller) flavour like the ume plum. I’ve also used coconut water vinegar to good affect, and, of course, you could always use apple cider vinegar. The ume plum vinegar is rather salty, so you may need to adjust/add salt to taste when substituting. Enjoy! 🙂

  3. Amy at 10:14 pm

    Why does the photo not quite resemble the recipe? The photo looks more like some kind of ‘roll’?? Please clarify 🙂 muchas gracias ~

  4. Pingback: 47 AIP Crockpot Recipes [Autoimmune-Friendly, Nut-Free, Nightshade-Free, Egg-Free, Paleo]

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