Crockpot Hawaiian Beef

This recipe is AIP compliant & fits into the elimination phase

Ingredients:

2 lbs. cut of Beef

1 Onion, chopped

11 oz Pineapple, crushed

½ cup Juice

¼ cup Apple Cider Vinegar

¼ cup Coconut Aminos

2 TBSP Honey

1 TBSP Grated Ginger, see notes

2 tsp Garlic, minced, see notes

½ tsp Ground Ginger

Salt, to taste

½ - 1 TBSP Arrowroot OR Tapioca Starch

2 TBSP Cold Water

Instructions:

1. If you are using fresh pineapple crush it in a food processor. If you are using canned pineapple drain the juice from the can to use in your sauce

2. Prepare your sauce: in a measuring cup add the juice, ACV, coconut aminos, honey, salt, ground ginger, fresh ginger & minced garlic mixing well to combine

3. Slice your onion & place the pieces in your crockpot

4. Cut your beef into 2 inch pieces & place over the onions. You can brown the meat on each side if you want to, but I find that step unnecessary especially in a meal you’re going to be pulling later on

5. Season with salt & mix well

6. Pour your sauce over top

7. Cover with the lid & allow to cook on low for 5-6 hours

8. Remove from the heat. Taking 2 forks shred your meat by pulling it apart until the meat is in consistent sized pieces

9. Add the pineapple to the crockpot

10. Make a slurry with starch & cold water. Add the slurry to the crockpot & mix well

11. Put the lid part way on the crockpot allowing the sauce to thicken up & turn your crockpot onto high for 30 minutes or until sauce is thickened & reduced to your liking.

Notes:

• I like to use my ginger & garlic flavor squares which are just minced garlic & ginger frozen in a Ziplock bag & broken into pieces. I’ll use 2-3 for this recipe

Image of Hawaiian Beef over fried cauliflower rice beside asparagus