This is a family recipe I’ve just adjusted. The recipe called for a jar of this and a box of that. But the ingredients in those items were far from paleo and/or contained some questionable additives. I hunted down what ingredients might be inside that box and jar and came up with this recipe.
There’s no photo because I missed my chance in the chaos. It was wonderful and, with all the family visiting, quickly eaten.
1 large brisket
1 pkg dried apricots, halved (about 20 dried)
5 onions, chopped
2 boxes Pomi chopped tomatoes (26.46 oz each – there’s room for more or less here)
2 Tbsp olive oil
3 Tbsp honey
2 Tbsp basalmic vinegar
1 tsp nutmeg
1 tsp cinnamon
¼ tsp ground cloves
1 tsp ginger
3 tsp parsley
2 tsp onion powder
2 tsp tumeric
2 tsp salt
½ tsp ground pepper
Place brisket in a crockpot. Mix everything together and pour over meat. Cook on low all day (12+ hours).
Alternatively, place brisket in a large pan, add sauce, and cook at 350F for 5 hours or until the meat is tender.
*This recipe tastes even better the next day.