Tangy Beef Brisket

Tangy Beef Brisket

Ingredients:
1 (6-ounce) can tomato paste
2 tablespoons molasses
2 tablespoons cider vinegar
1 teaspoon dry mustard
1 teaspoon minced garlic
2 tablespoons olive oil
2 pounds free-range, organic, grass fed beef brisket
1/2 cup chopped onions
Freshly ground black pepper, to taste

Directions:
Mix the tomato paste, molasses, vinegar, mustard and garlic in a bowl.
Heat the oil in a large skillet over medium heat. Add the beef brisket and
brown it on all sides, about 10 minutes. Add the onions and cook until tender.
Transfer the brisket and onions to a slow cooker. Spoon the tomato mixture
over the brisket. Season with freshly ground black pepper to taste. Cook on low, 6-
8 hours, until tender.
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