There are two phenomenal things about this recipe…1) It cooks in a slow cooker and 2) It’s brisket! I’ll never tire of slow cooker and brisket recipes
3 golden beets
1 teaspoon olive oil
1 head Green Cabbage
3 tablespoons coconut palm sugar
1½ tablespoons Chipotle chile, canned in adobo sauce
2 teaspoons ground cumin
1 teaspoon celery salt
1 teaspoon sea salt
½ teaspoon black pepper
5 pounds beef brisket
1 cup broth (chicken, beef or veggie)
1½ cups natural ketchup
¼ cup apple cider vinegar
2 tablespoons coconut aminos
½ teaspoon liquid smoke
1 yellow onion, finely chopped
Coat the inside of the slow cooker with the olive oil. Cut the cabbage into quarters and then each quarter into quarters. Carefully place into the bottom of the slow cooker, keeping the cabbage pieces intact. Peel the parsnips and beets and cut into large pieces. Place on top of the cabbage.
In a large bowl combine the coconut sugar, chipotle chili, cumin, celery salt, sea salt and black pepper. Rinse the brisket and pat dry. Add the brisket to the bowl of spices and rub the spices all over the brisket. Place the seasoned brisket on top of the veggies in the slow cooker, fat side up. Pour the broth into the slow cooker, over the brisket and veggies.
In a medium sized bowl combine the ketchup, vinegar, coconut aminos, liquid smoke and onion. Mix well and pour over the brisket. Cover and cook on low for 6 hours, or until tender and cooked through. Remove the brisket from the slow cooker and thinly slice, then serve with the tender veggies and the sauce. Enjoy!