Slow Cooker Brisket with Caramelized Onions

By ldelmas

Ingredients

• 3 –4 lbs beef brisket, first or flat cut
• 3 Tbsp oil
• 10 cups thinly sliced onions
• 4 cloves garlic, smashed
• 1 cup tomato purée
• 1 cup beef stock
• 1/4 cup red wine vinegar
• 2 Tbsp brown sugar
• 1/2 tsp dried thyme
• 1 Tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• Additional salt and pepper for seasoning

Details

Servings 4
Adapted from qvc.com

Preparation

Step 1

Season the brisket with salt and pepper. Heat a large skillet with oil on medium-high heat and then add the brisket, browning on both sides. Place the browned brisket into a slow cooker.


Put the sliced onions and garlic in a skillet and sauté on medium heat until onions are caramelized, about 20 minutes. In a bowl, stir together the tomato purée, stock, vinegar, sugar, thyme, Worcestershire, salt, and pepper. Add the mixture to the skillet.


Pour the onion mixture over the brisket, and place the lid on the slow cooker. Cook on high for 5–5-1/2 hours. Remove the brisket and thinly slice against the grain. Serve with the sauce.
To Make Ahead:

Cook the brisket according to directions above, up until slicing it. Remove the brisket from the slow cooker and place in an oven-safe baking dish. Top the brisket with onions and sauce. Let cool completely. Once cool, wrap the baking dish tightly with foil and freeze.
To Reheat from Frozen:

Preheat the oven to 350°F. Place foil-wrapped baking dish in the oven for 1-1/2 hours. Remove the brisket and slice against the grain.