Across cultures and cuisines, many of us have strong food memories associated with brisket, one of the most versatile and inexpensive cuts of beef out there. While brisket can be prepared in a variety of different ways, one thing is certain when it comes to this delectable cut of meat: Nothing beats the "low and slow" method. When braised over long periods of time, especially in your slow cooker, few proteins come close to the realms of deliciousness as this recipe for brisket and onions.
In this recipe, you sear a beautiful cut of brisket before adding lightly caramelized onions and beef stock to create a dinner so satisfying, you'll find yourself preparing it time and time again. We recommend not skipping the searing step, as this seals in the natural juices as it cooks, rendering the most tender beef imaginable. Now that is slow cooking at its finest!
Slow Cooker Brisket and Onions
6
25 minutes
8 hours
8 hours, 25 minutes
3 pounds beef brisket
1 tablespoon olive oil
3 large red onions, sliced
6 cloves garlic, chopped
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons flake salt
1 teaspoon black pepper
1/4 teaspoon white pepper
Rub the brisket with the salt, black pepper and white pepper on all sides. Heat a large frying pan with a drop of olive oil. Sear the brisket on all sides until nicely browned; place it in the bottom of a 4- to 6-quart slow cooker.
Add the rest of the olive oil to the frying pan. Add the sliced red onions. Cook for about 20 minutes, until lightly caramelized, stirring only occasionally to allow them to slightly brown.
While the onions are caramelizing, pour the beef stock over the brisket and mix in the Worcestershire sauce and soy sauce.
Once the onions have caramelized, place them on and around the brisket. Sprinkle the chopped garlic over the top. Cover and cook on low for 7 to 8 hours.
Remove the brisket from the slow cooker; shred it immediately and return it to its juices. Serve over crusty, buttered bread or with a side of mashed potatoes.
Pro tip: For added juiciness, pour in one 14-ounce can of diced tomatoes along with the onions.