Slow-Cooker Beef Brisket

6-8 hrs 6 servings


392 Kcal
15.4g Fat
9.4g Carbs
7.2g Net Carbs
4.3g Sugars
55.6g Protein


  • 1 to 1.5kg of beef brisket
  • 400 g of button mushrooms
  • 4 shallot onions
  • 8 cloves of garlic
  • 2 medium brown onions
  • 2 twigs of rosemary
  • 2 twigs of thyme
  • 500ml of beef stock
  • Salt & pepper
  • Fresh chives for decorating


  1. Sear the meat in a pan with a little olive oil on high heat. Place in the slow cooker. Cook the sliced brown onions in olive oil until brown and add to the slow cooker.
  2. Cut the mushrooms into halves and fry in a little olive oil until they start turning into a golden color. Add to the slow cooker.
  3. Add the peeled shallot onions and cut into halves, along with the whole cloves of garlic, the fresh herbs, the beef stock, and season with salt and pepper. Cook on medium heat for 6 hours or low heat for 8 hours.
  4. Sprinkle with freshly chopped chives before serving and enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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