1 teaspoon organic extra virgin coconut oil or extra virgin olive oil
1 cup shallots; roughly chopped
2 cartons (28.6 ounces each) Strained Pomi Tomatoes
⅔ cup unsweetened coconut milk
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon unsweetened cocoa powder (such as Hershey's Natural)
3 canned chipotle peppers packed in adobo sauce, roughly chopped
3 tablespoons canned adobo sauce
⅛ teaspoon cinnamon
⅔ cup roasted, mashed sweet potato
1 tablespoon balsamic vinegar
1 teaspoon Coleman's Dry Mustard
½ teaspoon pepper, freshly ground
2 teaspoons Mrs. Dash Onion & Herb
1 tablespoon paprika
1 bay leaf
1 grass-fed beef brisket, 4-5 pounds
2 ounces pancetta or 6 slices nitrite-free bacon
Melt the coconut oil in a large sauce pan; add the shallots and sweat until translucent. Add the tomatoes and remaining ingredients except the brisket and bacon or pancetta; stir well. Cover and simmer for 15 minutes. Remove from heat and uncover.
Heat the oven to 350 degrees. Place the brisket in a large roasting pan and drape with the pancetta or bacon.
Ladle the tomato mixture over the brisket to almost cover. Save any remaining sauce for use within three days, or cool and put in the freezer for future use.
Cover the brisket tightly with aluminum foil and place in the center of the oven. Immediately reduce oven heat to 325 degrees and roast the brisket for 3 hours, or until the meat is fork tender.
Serves six to eight.
Cook's note: If you like your food on the spicier side, increase the chipotle peppers to four and the adobe sauce to 4 tablespoons.