Sweet & Sour Brisket

Prep:     25 mins
Cook:    8 hrs
Serves: 6


1 medium onion, halved and thinly sliced 3-lb first-cut brisket
1 T avocado oil
½ cup keto ketchup (recipe page 11)
2 T erythritol
¼ t monk fruit powder
½ cup chicken bone broth
2½ T red wine vinegar
Kosher salt and freshly ground pepper
Zucchini noodles (or turnip noodles), spiralised into ribbons

Slice the onion into 2-inch slices, and arrange them in a layer on the bottom of the slow cooker.

Season the brisket with the salt and pepper.

In a very large skillet, heat the oil over medium. Sear the brisket until browned on all sides, about 10 minutes total. Transfer it to a 6-quart slow cooker.

In a medium bowl, mix the ketchup with the erythritol, monk fruit powder, chicken bone broth, and 1 tablespoon of the red wine vinegar. Pour the mixture over the brisket.

Cover, and cook on LOW for 8 hours until the brisket is tender.

Transfer the brisket to a cutting board, and let stand for 5 minutes. Slice the brisket across the grain ¼-inch thick, add the remaining 1½ tablespoons of vinegar to the sauce, and season with salt and pepper. Serve the brisket with the sauce and zucchini or turnip noodles.