Yield: 10 servings
- One beef brisket, around 3½ to 4 lbs (you can ask the butcher to cut it in half if it's too big)
- 1 tablespoon smoked or regular paprika
- ½ teaspoon chipotle powder if using regular paprika, ¼ teaspoon cayenne if using smoked paprika
- 1 tablespoon coriander or teaspoons cumin (just depends upon which flavor you like better)
- 2 teaspoons garam masala OR 1 teaspoon cinnamon and 1 teaspoon allspice
- 1 and ½ teaspoons salt
- 2 teaspoons pepper
- 2 packets sugar substitute (Splenda or Truvia preferred)
- 1 medium onion, sliced
- 1 large or 2 small-medium celery root (celariac), peeled and cut into largish chunks (how to peel celery root)
- 2 large stalks of celery, chopped
- 1 bay leaf
- 3 cloves garlic, roughly chopped
- ¼ cup (4 tablespoons) tomato paste
- ¼ cup sugar-free ketchup
2. Mix the spices and sweetener together and rub the meat on all sides with the mix. Refrigerate the meat for anywhere between and hour and a day, and take it out half an hour or so before cooking.
3. Very lightly oil the bottom of the slow cooker, and add the onion, bay leaf, and garlic. If you want to raise the meat, also add the celery root and celery.
4. Spread the tomato paste on the bottom of the meat - this would be the non-fat side. This is to keep the paste from scorching on the bottom of the slow cooker.
5. Put the meat on top of the vegetables of choice (fat side up), and add the rest of the vegetables to the top if you are braising.
6. Cook for 9-11 hours on low.
7. When the meat is tender, remove the meat and vegetables from the pot, and arrange on a platter. Stir the ketchup into the sauce. Taste and adjust the seasonings. You might want a touch more salt, spice, or sweetness.
Nutritional Information: Each serving has 5.5 grams effective carbohydrate plus 2 grams fiber (7.5 grams total carbohydrate), 32 grams protein, and 505 calories. To reduce calories, trim more fat, or skim fat from sauce.