Makes 6 servings.
Ingredients:
1 Tbsp sea salt
2 Tbsp coconut oil
1 3-lb (1.4 kg) beef brisket
3 white onions, thinly sliced
6 cloves garlic, minced
½ tsp salt
⅔ cup apple cider vinegar
1 cup bone broth
1 ½ tsp dried thyme
1 tsp dried marjoram
1 ½ tsp dried rosemary
½ tsp pepper
1 Tbsp honey
Directions:
Salt the brisket on all sides. In a large skillet, heat oil to medium high. Brown the meat on all sides. Remove from the skillet and set aside.
Add the onions and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the garlic and cook for another minute or two, so that it caramelizes but doesn’t burn.
Place the brisket and the onions in your slow cooker. Add the vinegar, bone broth, thyme, marjoram, rosemary, and pepper, being sure to spoon some of the liquid over the meat.
Cover and cook on low heat for 8 - 10 hours or high heat for 4 hours. Optional: occasionally spoon some of the liquid over the top of the brisket.
When the brisket is very tender, transfer it to a serving plate and pour the liquid into a saucepan. Stir in the honey and place the saucepan on the stove over high heat. Let it simmer for 10 minutes. The mixture will thicken and reduce by about half.
Carefully taste and add more honey or salt if desired. Slice the brisket into ½-inch (1 cm) thick pieces and drizzle the gravy over it. Serve and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Msaandy033 from Getty Images