I’m not surprised at all that this recipe has become a great hit over at The Kitchn! Let’s take a look at what they had to say about this Slow Cooker Brisket:
I’ve now made this recipe twice, once with brisket and a second time with regular steaks (both cuts from a grass fed beef CSA), and it came out great both times! so easy compared to other slow-cooker brisket recipes I’ve seen. thanks! Put in some brown sugar and some ketchup and a dash of cumin and this will be ten times better.
I love that idea! I think it will be amazing with those flavors added. Looks like I am heading out to buy another brisket. I am 100% positive that my family won’t mind having it again in the same week, especially with some variation.
Ingredients
1 tablespoon Bertolli 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 College Inn beef broth
2 tablespoons Worcestershire sauce
1 tablespoon La Choy soy sauce (or tamari, if gluten-free)
Instructions:
Heat a deep sauté pan over medium heat with the olive oil. Add the onions and cook, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.
While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet over medium-high heat. 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.
Sprinkle the minced garlic over the meat. Pile the onions on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker.
Cover and cook on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the crock pot 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.)
Quick Tip: Like your brisket sliced instead of shredded? Reduce the cooing time a bit.
Thank you to The Kitchn for this awesome recipe!
