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 cups bone broth
1/4 cup 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.