We are excited to introduce our June 2022 Featured Chef, Annika Duden! Annika specializes in women’s health and creates nourishing, hormone-balancing meals with natural food nutrition. Get excited about these recipes because they ALL look amazing! Excellent food photography, wholesome ingredients, and a talented chef make for an enthusiastic crowd. Thank you, Annika!
Say hello to the featured recipe of June — Slow Cooker Barbacoa Burritos with Chimichurri Sauce. This slow-cooked meat is highly versatile, usable in Annika’s suggested burritos, as well as tacos, salads, bowls, nachos, etc. Let your creativity lead you to your new favorite meal!
The chimichurri in this recipe adds a zing that balances well with the savory meat. Give the brisket 8-10 hours in the slow cooker with bone broth and grass-fed butter, and it will simply fall apart. Wrap in a burrito, drizzle with chimichurri, and top with our nourishing raw cheeses and your other favorite toppings.
Let’s cook, shall we?
Slow Cooker Barbacoa Burritos with Chimichurri Sauce
Recipe & Photos by Annika Duden | @iamannikanicole
USWM Shopping List: (1) 3 lb. Beef Brisket , Butter, Beef Bone Broth, Raw Cheese (Cheddar, Monterey Jack, or Pepper Jack/Jalapeño)
Prep & Cook Time: 8 hours
- 3lb beef brisket
- 1/2 stick butter
- 3 cloves garlic, pressed
- 10-15 dried chiles, depending on how hot you like it (I used dried Ancho chiles)
- 1 cup beef bone broth
- 2 tbsp cup apple cider vinegar
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 2 tbsp brown sugar
- 1 tsp dried oregano
- Small pinch of cinnamon
- 1 tsp salt
- Juice of 1 lime
- 1 bunch parsley (remove as many stems as possible)
- 1 bunch of cilantro (remove as many stems as possible)
- 1/8 red onion, chopped a couple of times
- 2 cloves garlic
- 1/4 cup red wine vinegar
- 1 cup olive oil
- Salt to taste
Burrito Filling Options:
- Tortillas of choice
- Raw Cheese (Cheddar, Monterey Jack, or Pepper Jack/Jalapeño)
- Chimichurri sauce
- Sour Cream
- Lime wedges
- Place the brisket in a slow cooker
- Add the butter, garlic, and chiles to a saucepan on medium heat
- Sauté together until the butter is bubbling, the garlic is fragrant, and the chiles start turning darker
- Add the remainder of the sauce ingredients, including the bone broth, and allow to simmer together for a few minutes until it’s hot and very fragrant
- Pour over your roast in a roast pan or in your crockpot
- Cook on low for 8-10 hours, shredding when there are about 2 hours left of cooking time (see note)
- Add all ingredients to a food processor and blend until fully incorporated
- As you see in the photo, you still want texture in the dip. You don’t want to blend it until it’s smooth
- You can also cook this dish in a covered glass or ceramic container in the oven on low at 250° F for 8-10 hours and get the same result.
- If you’re low on time and aren’t able to sauté the mixture ahead of time, you can go ahead and just add the ingredients directly to your slow cooker or baking dish on top of the meat and should get a very similar result!
The US Wellness Blog features delicious, nourishing recipes from Annika and many others!
Annika Duden is a women’s health nutritionist specializing in HTMA (Hair, Tissue, Mineral Analysis). She has a passion for creating recipes that focus on real food nutrition. Annika offers a FREE Hormones 101 e-book on her website, Built From Bones. She also has many of her favorite recipes in her cookbooks, “Med-abolic” and “Harvest.” Join her Wild + Well-fed community for support and encouragement as she offers guidance to women on their healing journeys.