SLOW-COOKER BRISKET AND ONIONS
- 1 tablespoon vegetable oil
- 3 large onions (about 2 pounds), halved and sliced 1/2 inch thick
- 1 tablespoon light brown sugar
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 3/4 cups law-sodium chicken broth
- 2 tablespoons red wine vinegar
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 (5-pound) flat cut beef brisket, trimmed of excess fat
- 3 sprigs fresh thyme
- 3 bay leaves
The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier—a good thing on the grill, where the excess fat con drip away, but a disadvantage in a slow cooker where the fat can make the sauce greasy. If you end up with on especially thick piece of brisket, extend the cooking time to 11 hours.
1. Heat oil in large skillet over medium-high heat it till shimmering. Cook onions, brown sugar, and ¼ teaspoon salt until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl.
2. Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in plastic. Cover bowl with Onion mixture with plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.
3. The next morning, add half of onion mixture to slow cooker. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Set slow cooker to low, cover, and cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). Turn cooker off and allow brisket to rest for 30 minutes.
4. Transfer brisket to cutting board, cut across grain into ½ inch, slices, and transfer to serving platter. tent with foil, Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 5 to 10 minutes, Skim fat, add 1 tsp vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.