Author Topic: Braised Brisket and Onions (Slow Cooker)  (Read 413 times)

Olga Drozd

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Braised Brisket and Onions (Slow Cooker)
« on: April 22, 2018, 05:22:55 PM »
Braised Brisket and Onions (Slow Cooker)

Prolonged cooking makes the brisket tender, and the slow cooker does it best. A dry rub is used in this recipe, consisting of paprika, onion powder, salt, garlic powder and cayenne. This is rubbed on the brisket and placed in the refrigerator for 8 to 24 hours. NOTE: The Flat Cut Brisket, is the bigger, leaner bottom section and thinner cut of meat.

1 Tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon Salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (5-pound) flat cut beef brisket, trimmed

1 Tablespoon vegetable oil
3 yellow onions, halved and sliced 1/2 inch thick
1 Tablespoon brown sugar
1 Tablespoon tomato paste
3 garlic cloves, minced

3 Tablespoons all purpose flour
1 cup low sodium chicken broth
2 Tablespoons red wine vinegar plus 1 teaspoon red wine vinegar
3 fresh thyme sprigs
3 bay leaves

Combine paprika, onion powder, 1 teaspoon salt, black pepper, garlic powder, and cayenne in bowl.  Rub spice mixture over brisket, wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.  Unwrap brisket and place in slow cooker.

Heat oil in 12-inch skillet over medium high heat until shimmering.  Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir 2 Tablespoons vinegar, thyme springs, and bay leaves into slow cooker.  Cover and cook until beef is tender, 9 to 11 hours on LOW or 5 to 7 minutes on high.

Transfer brisket to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.  Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.  Discard thyme and bay leaves.  Stir in remaining 1 teaspoon vinegar and season with salt and pepper to taste.

Slice brisket 1/2 in thick against grain and arrange on serving platter.  Spoon 1 cup sauce over meat and serve with remaining sauce.  Serves 8.

TIP: Make sure to slice brisket across the grain of the meat.  Slicing it with the grain will result in tough stringy slices.