I don’t have a great deal of experience with slow cooker meals, but savor the warmth and aromatic bliss of the slow cooked result in the colder months of winter.
I also very much enjoy robust flavors, full of intention and dialogue with each forkful.
Savor the surprise of Slow Cooker Middle Eastern Beef.
Slow Cooker Middle Eastern Beef
3 lbs. grass fed beef brisket
Sea salt and pepper
1 tsp. whole fennel seeds
1 tsp. whole cloves
1/2 tsp. whole peppercorns
1 tsp. cumin powder
1 tsp. cardamom powder
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
3 Tbs. tomato paste
1/2 large sweet onion, chopped
3 c. bone broth
1/4 c. coconut vinegar (apple cider vinegar will do)
Modestly season both sides of the brisket with salt and pepper – the “sauce” will have plenty of salt as well.
In a mortar and pestle, combine the fennel seeds, cloves, and peppercorns, and grind into a powder. Add the additional spices and stir to “mix.” Transfer to a food processor or blender with tomato paste and onion. Process until smooth. Add broth and vinegar. Process again until everything combines into a nice “sauce.”
Place the brisket in the bottom of the slow cooker. Pour sauce over the meat and set the slow cooker to “low,” or to cook for 7-8 hours. Shred with a fork before serving.
Walk into the aroma and Middle Eastern delight and savor every single bite!