Slow Cooker Beef Brisket - Easy Paleo

• 3 1/2 to 4 1/2 lb grass-fed beef brisket
• 1 medium onion, diced
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 2 bell peppers, sliced
• 1 hot pepper, diced (optional)
• 1 tablespoon salt (Kosher, sea salt, celtic sea salt)
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 28 ounce can organic diced tomatoes or fresh tomatoes, diced

Instructions

1. If you are using conventional beef (i.e. not grass-fed) trim the excess fat from the brisket and place it in the slow-cooker.
2. Add the diced onions, garlic, sliced bell peppers, hot pepper (if using), salt, black pepper and red pepper flakes.
3.  Pour on the canned, diced tomatoes or your diced fresh tomatoes.
4. Cover and cook on low for 6-8 hours. (flexible)
5. Check seasonings and add more salt/pepper if needed, to taste.
6. Remove brisket from the slow-cooker and let it rest a few minutes. Slice and serve with some of the strained veggies and sauce. (It’s pretty “soupy” with all the juice from the tomatoes)

If you like to imagine yourself with your own show on the Food Network then you could take the extra step of searing the brisket in an oiled hot pan before throwing it in the slow-cooker. The browned beef always imbues the dish with a richer flavor. In this case, I do not bother with that step. For one thing, it’s not absolutely necessary. Secondly, it takes more time than I have in the mornings. And finally, I do not wish to smell like seared brisket while at work.