Slow Cooker Brisket and Onions

Slow Cooker Brisket and Onions

Ingredients:

  • 1 tablespoon olive oil
  • 1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half-moons
  • 3 1/2 pounds beef brisket
  • Coarse kosher salt and freshly ground black pepper
  • 6 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce (or tamari, if gluten-free)

 

Directions:

  1. Heat a deep sauté pan or cast-iron skillet over medium heat with the olive oil.
  2. Add the onions and cook on medium-low to medium heat, frequently stirring, for about 20 minutes or until the onions have caramelized lightly.
  3. While the onions are cooking, take the brisket out of its packaging and pat it dry.
  4. Season the meat generously with salt and pepper.
  5. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one.
  6. Sear the brisket until a golden-brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.
  7. Sprinkle the minced garlic over the meat.
  8. When the onions are lightly browned, pile them on top and around the meat.
  9. Mix the broth, Worcestershire sauce, and soy sauce, and pour it into the slow-cooker insert.
  10. Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender.
  11. Let rest for at least 20 minutes before serving in the slow cooker set on warm. (If your slow cooker doesn’t have a warm setting, transfer to a baking dish and cover tightly with foil while resting).

 

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