About the Recipe
Slow cooking is really the best way to make a tough piece of meat tender, juicy and nutritious. Slow cooking basically "pre-digests" the food for us, making nutrients more available for our body to absorb. Note that step 1 below is optional, but if you know that herbs, spices and apple cider vinegar are hugely beneficial to our immune system, why would you skimp on them?
1.5 kg beef brisket (ideally grass fed)
1-2 grass fed ghee
2 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp parsley
1-2 tsp salt
1 large onion, sliced or diced
3 cloves garlic,
1 tbsp apple cider vinegar
1 tbsp coconut aminos
3 cups bone broth and more hot water
3-4 sprigs fresh thyme
Optional: 3-4 carrots or parsnips, peeled and diced
In a small bowl, add and mix paprika, onion powder, garlic powder, oregano, thyme, parsley, salt and pepper.
Pat dry the beef brisket with a disposable kitchen towel. Then rub the mixed spices (or salt and pepper) all over the beef brisket.
Heat 1 tbsp ghee or olive oil in a large and heavy pot. Place the brisket and sear each side for about 2 minutes until the surface is brown (but not cooked). Then set aside.
Keep the heat on and add a little oil if needed. Add and sauté onions and garlic for 2-3 mins until translucent.
Add bone broth to deglaze, then add back the beef, followed by vinegar, aminos and thyme. Cover tightly with a lid plus foil if you wish. Oven cook at 140°C or slow cook at low for 4-10 hours. Add other vegetables in the last 1-2 hours of cooking. Add more hot water to cover the meat if needed.
Oven cook at 140°C or slow cook at low for 4-10 hours. Add other vegetables in the last 1-2 hours of cooking. Add more hot water to cover the meat if needed.
Serve with sweet potatoes, rice or roasted vegetables.
Store leftovers in the fridge for 3- 4 days.