Sweet and Tangy Slow Cooker Brisket

By suepeasley

Ingredients

• 1 (4 1/2 lb.) flat cut brisket
• 1 1/4 kosher salt
• 1/2 tsp pepper
• 1 TBSP canola oil
• 1 1/2 tsp garlic powder
• 1 tsp paprika
• 3 medium carrots , peeled and cut into thirds
• 3 celery stalks cut into thirds
• Cooking spray
• 2 large onions, halved and vertically sliced
• 4 garlic cloves, chopped
• 1 cup beef stock
• 1 (15 oz)can crushed tomatoes
• 2 TBSP brown sugar
• 2 TBSP cider vinegar
• 5 thyme sprig2 bay leaves

Preparation

Step 1

1. Sprinkle brisket with salt and pepper. Heat a skillet. Add oil. Add brisket turning until browned. Rub brisket with garlic powder and paprika. Arrange celery and carrots in a slow cooker, top with brisket, fat side up.

2. Return skillet to heat. Add onions to pan and cover and cook 10 minutes. Uncover, and stir in garlic. Cook 5 minutes or until onions are tender. Arrange this mixture over the brisket.

3. Combine remaining ingredients to hot skillet cook a few minutes and pour into crock pot.
Place thyme and bay leaves on the top. Cover and cook on low for 7 hours or until brisket is tender.

4. When brisket is done cool off and place brisket on cutting board, cut across the grain into thin lives. Pour sauce through a sieve over a bowl, discard carrots, celery, thyme and bay leaves. Return onions to sauce. Serve brisket with sauce.