Beef Brisket and Vegetables

Beef Brisket and Vegetables
one beef brisket, around 3½ to 4 lbs
1 tbs smoked or regular paprika
1/2 tsp chipotle powder if using regular paprika, 1/4 tsp cayenne if using smoked paprika
1 tbs coriander or 2 tsp cumin
1 tspcinnamon and 1 tsp allspice
1.5 tsp salt
2 tsp pepper
2 packets sugar substitute
1 onion, sliced
1 celery root, peeled and cut into largish chunks
2 stalks of celery, chopped
1 bay leaf
3 cloves garlic, roughly chopped
1/4 cup tomato paste
1/4 cup sugar-free ketchup
Trim most of the fat off the brisket, but no need to be fanatical about it.Mix the spices and sweetener together and rub the meat on all sides with the mix.

Refrigerate the meat for anywhere between an hour and a day, and take it out half an hour or so before cooking.
Very lightly oil the bottom of the slow cooker, and add the onion, bay leaf, and garlic. To raise the meat, also add the celery root Spread the tomato paste on the bottom of the meat – this would be the non-fat side. This is to keep the paste from scorching on the bottom of the slow cooker.
Put the meat on top of the vegetables of choice (fat side up), and add the rest of the vegetables to the top if you are braising.
Cook for 9-11 hours on low.
When the meat is tender, remove the meat and vegetables from the pot, and arrange on a platter.

Stir the ketchup into the sauce. Taste and adjust the seasonings. Adjust seasonings as desired.

Serves 10