Simple Slow-Cooker Brisket & Hearty Brisket Tacos

• Gluten free
• Paleo

• Meat

  • 2 lb Brisket, grass-fed

• Produce

  • 4 Garlic cloves
  • 1 Onion, large slice

• Canned Goods

  • 1 cup Beef broth, organic

• Condiments

  • 1/4 cup Muir glen ketchup, Organics

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/2 tsp Pepper
  • 1/2 tsp Sea salt

Found on lexiscleankitchen.com

Description

Ingredients

• 2 lb. grass-fed brisket
• 1 large onion, slice
• 4 garlic cloves, minced
• 1 cup organic beef broth
• 1/4 cup Muir Glen Organics Ketchup
• 1 tbsp coconut sugar
• 1/2 tsp sea salt
• 1/2 tsp pepper

Directions

• Remove meat from the refrigerator and let sit for 10-20 minutes Season lightly with salt and pepper In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes While Cooking, slice onions and mince garlic and line the crock-pot with the two Remove brisket and place on top of the bed of onions and garlic In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper Pour over the brisket and set on low for 6-8 hours Once done, remove and shred the brisket Make a batch of taco shells and stuff with your favorite add-ins*