Shredded Beef with Brussels Sprouts

11 510 606
Ingredients Minutes Calories
Prep Cook Servings
30 min 8 h 3
Shredded Beef with Brussels Sprouts
Health Highlights


454 gm Beef, sirloin tri-tip (bottom sirloin or skirt steak)
2 tbsp Sea Salt
1 tbsp Turmeric, ground
1 tsp Oregano, dried
2 tbsp Coconut oil (or Upgraded XCT oil)
3 tbsp Butter, grass fed, unsalted (for steak)
1 1/2 tbsp Apple cider vinegar
454 gm Brussels sprouts (halved)
2 tbsp Butter, grass fed, unsalted (for sprouts)
2 tsp Sea Salt
2 tsp Turmeric, ground


  1. Coat the steak with the salt, turmeric, and oregano. 
  2. Place the seasoned steak in the slow cooker and pour on the Brain Octane Oil. Add the butter and cook on low for 6 to 8 hours or until the meat is shreddable. After the meat is cooked, shred it with a fork and add the vinegar.
  3. To make the Brussels sprouts: preheat the oven to 300°F.  Place the sprouts in a baking pan with the butter. Sprinkle on the salt and turmeric. Bake for 30 to 45 minutes.  Serve and enjoy.




To make AIP friendly substitute butter with coconut oil.

Brussels Sprouts

are rich in antioxidants and high in fiber

Nutrition Facts

Per Portion

Calories 606
Calories from fat 401
Calories from saturated fat 238
Total Fat 45 g
Saturated Fat 26.5 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 8.4 g
Cholesterol 130 mg
Sodium 6413 mg
Potassium 1187 mg
Total Carbohydrate 16.4 g
Dietary Fiber 7.2 g
Sugars 3.5 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 2.0

Energy sources