Ethiopian Brisket with Swiss Chard

Directions

1. Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat.

2. Add the brisket and sear pieces on all sides until browned. Transfer to a slow cooker.

3. Reduce skillet heat to medium, add the onions, and saute for 7-10 minutes or until browned and softened.

4. Add Ethiopian Spice Blend, crushed tomatoes, and beef broth; stir to combine. Bring to a simmer before transferring to the slow cooker. Cover slow cooker and cook on high for 4 hours.

5. Remove cover and continue cooking for 2 hours or until brisket is tender and shred with a fork.

6. Right before serving, prepare the Swiss chard. Remove the leaves and discard the stems. Cut leaves into 2-inch pieces.

7. Heat remaining 2 tablespoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat.

8. Add Swiss chard and saute until wilted. Season with salt and pepper if desired. Serve Swiss chard with brisket and sauce.