Prep Time:
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Cuisine:Ingredients
For the brisket –
- 1.5 lbs of beef brisket (675 g), (deboned)
- 4 Tablespoons (60 ml) olive oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 9 oz mushrooms, sliced (255g)
- 1 green bell pepper, seeds removed and finely chopped
- 1 Jalapeño pepper, seeds removed and finely chopped (optional)
- 2 Tablespoons (12 g) ground cumin
- 1 Tablespoon (6 g) chili powder
- 2 cups (480 ml) beef stock
- 1 can of diced tomatoes (400 g)
- Salt and freshly ground black pepper
For garnish –
- Flat leaf parsley or sliced Jalapeño pepper to garnish (optional)
Instructions
- In a large pan, add 2 Tablespoons (30 ml) of olive oil. Brown the brisket on all sides and set aside.
- Add the other 2 Tablespoons of olive oil to the pan and sauté the onions, garlic, mushrooms, green bell pepper, and Jalapeño pepper. Add in the cumin and chili powder as well.
- Place the brisket and the sautéed vegetables into a slow cooker. Add in the beef broth and chopped tomatoes. Cover and cook for 6 hours on low, turning the brisket every now and then.
- Shred the meat in the slow cooker and cook for 1 more hour.
- Season with salt and freshly ground black pepper and serve over mashed cauliflower or cauliflower rice.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
Nutrition
- Calories: 436
- Sugar: 4 g
- Fat: 35 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g