Slow-Cooker Beef Brisket in Onion Gravy

By McLean

Ingredients

• 1 (5-pound) flat-cut beef brisket, trimmed
• 2 tablespoons extra-virgin olive oil, divided, plus extra for browning
• 4 large onions, thinly sliced
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon coarsely ground pepper
• 1 (6-ounce) can tomato paste
• 2 cups reduced-sodium beef broth
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Details

Servings 14
Preparation time 20mins
Cooking time 680mins
Adapted from keyingredient.com

Preparation

Step 1

BRISKET IN ONION GRAVY:
Cut brisket into 2 or 3, pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart, or larger, slow-cooker.

Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme, and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.

Transfer the onion mixture to the slow-cooker. Cover and cook until the brisket reaches desired tenderness, 4 to 5 hours on high or 8 to 10 hours on low.

Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.

Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough, it should have the consistency of a cream soup, add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.

BRISKET SLOPPY JOES:
Use 3 cups leftover brisket and 2 cups gravy to make Brisket Sloppy Joes. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 seeded and diced green bell pepper, 1 seeded and minced jalapeño pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 1 drained 14-ounce can diced tomatoes, 2 teaspoons chili powder, and 1/4 teaspoon salt, and cook, stirring, for 1 minute. Add 3 cups chopped brisket, 2 cups onion gravy, 2 tablespoons molasses, and 2 tablespoons brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm whole-wheat or onion buns.


MAKE-AHEAD:
Prepare onion mixture from original recipe, using 2 tablespoons oil, instead of 1, to cook the onions. Cook the brisket through completion and cook the onion gravy through completion. The cooked brisket and gravy can be refrigerated in separate containers for up to 3 days. Reheat the onion gravy on low on your stove top and re-heat the brisket in a 350°F for about 30 minutes or until warmed through.

TIPS:
Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time.

Brisket cuts are notoriously fatty, but the flat “first-cut” is much leaner than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.