1 brisket of beef, about 4 pounds, preferably local grass fed
sea salt and black pepper
1 tablespoon bacon fat or canola oil
1 large onion, sliced
3 cloves garlic, smashed
4 large mushrooms, sliced
1 tomato, diced
1 cup beef broth
2 teaspoons Worcestershire sauce
- Sprinkle meat liberally with salt and pepper all over. Heat fat or oil in a heavy skillet and brown meat in on all sides.
- Place veggies in a slow cooker. Place meat on top of veggies and pour broth and Worcestershire sauce over meat. Cover and cook on low for 8 hours or until meat is tender.
- Remove brisket and let rest for 10 minutes. Thinly slice against the grain. Sprinkle with parsley and serve with the vegetables and mashed or roasted potatoes.