In the last grass-fed meat box we got from Meadowhaven Farms there was a large chuck roast. Notoriously grass-fed chuck roasts can be tough and fatty. The meat is amazing but it’s usually so marbled with fat that it’s hard to actually make a roast out of. So we often use our KitchenAid grinder attachment and simply make extra ground beef with it since it’s a perfect mix of fat and meat. This time, however, I decided to crockpot the hell out of this roast and shred the beef to make lettuce wraps. And since I had some shredded cabbage in the fridge, I decided to make a Thai slaw and season the meat with an Asian flair to compliment the slaw. Served in a lettuce wrap, these can be served hot or cold (we started hot and by the time the kids got their fish! more milk! more honey! they were cold) and were surprisingly awesome.
Even though the ingredient list is long, it’s all really easy. You make the beef, you make the slaw and you slap them togetehr. The hardest part was wrapping them in the lettuce, which I highly recommend you use Bibb (Boston) or make a Romaine boat. We only had iceberg in the house and I didn’t feel like going back to the store so we made do, but it was a pain in the tookus, I ain’t gonna lie. Learn from me, people. Get Bibb.
Thai Beef Lettuce Wraps
What you need:
For the beef:
- 1 large roast (chuck, bottom round, etc.)
- 2 tbsp lime juice
- 2 tbsp tamari
- 2 tbsp Schezuan or Srirachi sauce
- 2 tbsp Thai Sweet chilli sauce (skip if strict paleo and sugar-free and use regular chili paste)
- 1/4 c. orange juice
- 1/4 c. diced green onions
- 2 tbsp honey
For the slaw:
- 5 cups shredded cabbage and carrots (I used the organic bagged cole slaw mix)
- 1 tsp fresh grated ginger
- 1 tsp finely diced cilantro
- 1 tbsp lime juice
- 1 tsp tamari
- 2 tbsp tahini paste
- 1/2 c. natural chunky peanut butter (sub almond butter if you’re legume-free)
- 2 tbsp honey
- 1/3 c. orange juice
What you do:
- For the beef, place all ingredients in the crockpot. Set on low 8 hours. If you’re home, turn the roast midway.
- When the time is up, take the meat out and let sit to cool a bit. This is because I like to use my hands to pull the meat.
- Pull the meat into shreds, tossing the fat and any bones. Place meat into bowl.
- Ladle some of the juice left in the crockpot onto the meat and stir to coat. Add another splash of tamari if you’re so inclined.
- For the slaw, whisk all the ingredients together except the cabbage & carrots.
- Then pour the mixture over the slaw and toss to coat.
- Place the meat on the lettuce, top with slaw, and wrap.
- Serve with gluten-free hoisin or sweet chili sauce.