Slow-Cooked Brisket in Onion Gravy

By sunitagt

Ingredients

• 5 pounds flat-cut beef brisket, trimmed
• 2 tablespoons extra-virgin olive oil, divided
• 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
Adapted from webmd.com

Preparation

Step 1

1. Cut brisket into two or three 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.

2. 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.

3. 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.

4. 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.

5. 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.