KETO BEEF BRISKET Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tbsp Extra Virgin Olive Oil 64 oz Beef brisket 1 cup, chopped Onions, raw 2 tsp Salt 1 tsp Pepper, black 6 clove Garlic 2 cup Beef Broth - Swanson Low Sodium 4 tsp Lea & Perrins Worcester Sauce (by ELEGIACSTANZAS) 1 cup, pieces or slices Mushrooms, fresh
1. Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 Tbsp olive oil and when hot, add brisket (fat side down). Sear 4-5 minutes per side or until browned on both sides. Transfer to slow cooker with the fat side facing up.
2. In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until softened (5 min). Place mushrooms into the slow cooker. Sprinkle chopped garlic over the mushrooms.
3. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.
4. Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender. Serve beef brisket and mushrooms, spooning the slow cooker juices over the top.
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYMEX.
2. In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until softened (5 min). Place mushrooms into the slow cooker. Sprinkle chopped garlic over the mushrooms.
3. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.
4. Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender. Serve beef brisket and mushrooms, spooning the slow cooker juices over the top.
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYMEX.
Nutritional Info Amount Per Serving
- Calories: 490.7
- Total Fat: 27.4 g
- Cholesterol: 168.6 mg
- Sodium: 703.2 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.5 g
- Protein: 55.1 g
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