Slow Cooked Smokey BBQ Beef with Spiced Cashews
by Elissa Jewell on December 1, 2016
“Not only the most delicious way to have your meat and nut breakfast but probably the EASIEST way too. For just five minutes of effort the night before, you could literally wake up to this.”
Ingedients (Slow cooked smokey BBQ beef)
500g raw beef, lean cut without fat
5 whole tomatoes, chopped
1 tablespoon apple cider vinegar
1 tablespoon chopped garlic
2 teaspoons each smoked paprika, cumin, onion powder and coriander
2 tablespoons Worcestershire sauce
1 tablespoon honey or brown sugar (optional)
Low sugar chipotle sauce (optional)
Directions:
Chop up the tomatoes and add all ingredients to your slow cooker, mix through and leave overnight or for up to 12 hours.
Prior to serving, shred the beef with a spoon or fork.
Ingedients (Spiced cashews)
30g cashews
Pinch of chilli flakes, onion powder and smoked paprika
Vanilla bean extract
Liquid or granulated stevia
1 teaspoon coconut oil
Directions:
Add the cashews (or any other nuts) and all other ingredients to a hot pan.
Add the coconut oil and cook on a high heat while stirring continuously until the nuts are golden.
Serve the beef and nuts with any low carb, fibrous vegetables of your choice.
Nutritional information per 1/5th total BBQ beef yield without added honey or sugar
Calories: 237
Fats: 14.4g
Protein: 21g
Carbs: 5g
Nutritional information per 1/2 total cashew yield
Calories: 109
Fat: 9.9g
Protein: 2.6g
Carbs: 2.5g
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
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