Beef Brisket – RM3® & GLP Elite™
Ingredients
- 5 lbs. brisket
- 2 cups beef bone broth
- ¼ cup Lanko monk fruit brown sugar
- 14 oz. tomatoes (whole, diced, or crushed)
- 3 sweet onions, peeled and sliced
- 6 whole garlic cloves
- 2 Tbsp salt
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1 Tbsp smoked paprika
- Zero-calorie nonstick cooking spray
Instructions
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Pat the brisket dry with paper towels. Sprinkle it on all sides with 1 Tbsp of the salt. Place it in a 6-quart or larger slow cooker with the beef bone broth.
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Spray a large frying pan with zero-calorie nonstick cooking spray. Heat on medium-high heat and add the onions. Cook until softened, beginning to brown and char in some spots, about 8 minutes.
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Add the garlic and cook until fragrant, about 2 minutes more. Add the smoked paprika, black pepper, thyme, oregano, and remaining 1 Tbsp salt and cook, stirring occasionally, until very fragrant, about 1 minute.
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Move the onion and garlic mixture and the tomatoes to the slow cooker, covering the brisket. Cover and cook on low for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.
Notes
Recipe Yields: 80 servings of protein.
