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3 tablespoons Roasted Garlic Grapeseed Oil, divided
2 pounds beef brisket, cut into 2 -inch peices
1 yellow onion, sliced
2 1/2 tablespoons Ethiopian Spice Blend
1 (28 ounce) can crushed tomatoes
1 cup beef broth
1 pound swiss chard
2 garlic cloves, minced
Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat.
Add the brisket and sear pieces on all sides until browned. Transfer to a slow cooker.
Reduce skillet heat to medium, add the onions, and saute for 7-10 minutes or until browned and softened.
Add Ethiopian Spice Blend, crushed tomatoes, and beef broth; stir to combine. Bring to a simmer before transferring to the slow cooker. Cover slow cooker and cook on high for 4 hours.
Remove cover and continue cooking for 2 hours or until brisket is tender and shred with a fork.
Right before serving, prepare the Swiss chard. Remove the leaves and discard the stems. Cut leaves into 2-inch pieces.
Heat remaining 2 tablespoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
Add Swiss chard and saute until wilted. Season with salt and pepper if desired. Serve Swiss chard with brisket and sauce.
Calories 380, Fat 19 grams, Saturated Fat 5 grams, Carbs 18 grams, Fiber 5 grams, Sugar 9 grams, Protein 36 grams, Cholesterol 95 milligrams, Sodium 810 milligrams
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