Ingredients
- 1 Tablespoon ghee
- 8 sweet potatoes and/or fresh sandwich rolls
- 4 lbs. brisket (or a really nice chuck roast if you can’t find brisket – my butcher confirmed this was comparable)
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup beer (I used a dark milk stout)
- 1 Tablespoon coconut sugar
- 2 Tablespoons tomato paste
- 1 + 1/2 Tablespoons balsamic vinegar
- 1 Tablespoon dijon mustard
- 2 teaspoons coconut aminos (or soy sauce)
- 1 teaspoon salt (or to taste)
- 3/4 teaspoon pepper (or to taste)
- *optional toppings – provolone cheese, roasted peppers, broccoli rabe
- Start by searing the meat. Add the ghee to a large skillet (use cast iron if you have it) over medium-high heat.
- When the pan is hot, add the brisket, searing each side for about 5-8 minutes, There should be a nice brown crust on the meat. You may have to do this in batches depending on the size of your meat and pan.
- Place the brisket into a slow cooker turned to high heat. Add the sliced onion, garlic cloves, beer, coconut sugar, tomato paste, balsamic vinegar, Dijon, coconut amino, salt, and pepper.
- After about 2 hours, turn the slow cooker to low and allow this to sit for 4-5 hours. Shred the brisket.
- When you’re ready to serve, get out the buns and or sweet potatoes and toppings! Enjoy!