Lean beef brisket in weighed 100 gram increments (600g = 6 servings)
4-6 stalks celery
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1/4 cup chopped onion
5 cloves of garlic crushed and chopped
Cayenne pepper to taste
Chili pepper to taste
Salt and fresh ground black pepper to taste
Combine spices in a small bowl.
Rub the mixture into the beef on all sides. Salt the meat liberally.
Place the brisket in a crock pot. Fill about “ ways with water.
Add celery to the liquid and set crock pot on high for 30 minutes. Reduce heat to medium or low and allow to slow cook for 6- 8 hours.
Baste and turn the brisket periodically.
You may add more of the spice mixture if you wish.
Save the juices, skim the fat, and use to make flavourful sauces and dressings.
Makes multiple servings (1 protein, 1 vegetable).
Phase 3 modifications: Sear on high heat in olive oil on each side before adding to crock pot. Horseradish sauce may be modified by adding mayonnaise or Greek yogurt instead of beef broth.