Ingredients
3 1/2 – 4 pounds beef brisket, remove spice packet
3 – 3 1/2 cups baby carrots
3 – 3 1/2 cups small baby potatoes
1 medium onion, cut into chunks
1/2 whole cabbage head, cut into large chunks
1 cup beef broth, low sodium
1 tablespoon Worcestershire sauce
1 teaspoon ground pepper
1 teaspoon sea or kosher salt
1 teaspoon garlic powder
1/2 teaspoon turmeric
2 tablespoons cannabutter
Method
- Start by melting the cannabutter in a medium saucepan over medium heat, then add the onion and carrots in for about 8 minutes. Set aside.
- Rinse the meat with cold water and trim off any excess fat. Make sure to remove seasoning packet. Set meat aside.
- Layer carrots and the onion that you just covered in cannabutter on the bottom of the slow cooker.
- Place the meat fat side up on top of the vegetables. Pour in beef stock.
- Add in garlic (either crushed or powder), along with salt, pepper, and turmeric (optional).
- Cook on low for 8 to 9 hours. After 7 hours, add in the cut-up cabbage.
- While doing this, check and see if you need to add more stock or water.
- Cook the remaining time and check to see if the meat is tender. If not tender after 8 hours, continue to cook for an hour or so.
- Once the meat is tender, slice against the grain.
- Plate up with veggies. Enjoy!