1cupsilan (date syrup), molasses or brown rice syrup
1cupketchup
1tspblack pepper
2onions, sliced
Instructions
Sear London broil in hot pan on all sides until dark. Transfer to a slow cooker.
Fry onions in pan juices until golden (if pan is dry, add a tablespoon olive oil and heat first).
Whisk together silan, ketchup, pepper and Jerusalem spice. Pour over onions and stir for 2-3 minutes to allow onions to caramelize slightly in simmering sauce.
Pour onions and sauce over meat, cover and cook 6-8 hours on low.
Use two forks to shred meat.
Notes
Serve over Israeli couscous, stuffed in a pita with sliced veggies and hummus, or in a good ole’ sub sandwich.