Ingredients
Preparing The Meat
- meat
- garlic
- 2 onion
- 1/4 cup virgin oil divided
- 1 celery peeled and sliced
- 1 tomatoes – diced or crushed
- 1/2 cup lakanto sweetener
- 1/4 apple cider vinegar
- Salt and pepper
Instructions
Selecting The Meat
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The key to overnight Brisket is fat. The fattier the cut of meat, the juicier this will be.
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Make sure to choose an inexpensive cut of meat. I usually look for second cut.
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For brisket, do NOT chose a first cut or top of the rib.
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If all they have are lean cuts of meat, talk to the butcher.
Preparing The Meat
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Rinse off the meat.
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Add 8 minced cloves of garlic
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2 medium onion chopped.
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1/4 cup extra virgin olive oil, divided
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1 bunch of celery, peeled and sliced
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1 large can tomatoes – diced, or crushed
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1/2 cup lakanto sweetener
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1/4 apple cider vinegar
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Salt and pepper
Fill Your House With Deliciousness
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Assemble all ingredients in an aluminum pan.
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Add water in the pan until it’s 3/4 up the side of the meat.
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Turn the oven on to 250 degrees and GO TO SLEEP.
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When you wake up, the house will smell delicious and your brisket will be done.
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It should cook for a minimum of six hours.
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Let the meat sit for one hour.
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Thinly slice the meat.
