Servings: Makes multiple servings (1 protein, 1 vegetable)

Lean beef brisket in weighed 100 gram increments (example 600 grams=6 Lean beef brisket in weighed 100 gram increments (example 600 grams=6
servings) servings)
4-6 stalks celery 4 to 6 stalks celery
1 tablespoon garlic powder 1 tablespoon garlic powder
1 tablespoon onion powder 1 tablespoon onion powder
1 tablespoon paprika 1 tablespoon paprika
¼ cup chopped onion ¼ cup chopped onion
5 cloves of garlic crushed and chopped 5 cloves of garlic crushed and chopped
Cayenne pepper to taste Cayenne pepper to taste
Chili pepper to taste Chili pepper to taste
Salt and fresh ground black pepper to taste Salt and fresh ground black pepper to taste

Combine spices in a small bowl. Rub the mixture into the beef on all sides. Salt the meat liberally. Place the brisket in a crock pot. Fill about 1⁄2 ways with water. Add celery to the liquid and set crock pot on high for 30 minutes. Reduce heat to medium or low and allow to slow cook for 6 to 8 hours. Baste and turn the brisket periodically. You may add more of the spice mixture if you wish. Enjoy with horseradish sauce (page 47). Save the juices, skim the fat, and use to make flavorful sauces and dressings.

Phase 3 modifications: Sear on high heat in olive oil on each side before adding to crock pot. Horseradish sauce may be modified by adding mayonnaise or Greek yogurt instead of beef broth.  Phase 3 modifications: Sear on high heat in olive oil on each side before adding to crock pot. Horseradish sauce may be modified by adding mayonnaise or Greek yogurt instead of beef broth.