2 medium yellow onions, 1-inch diced
1 large carrot, 1-inch diced
1 stalk celery, 1-inch diced
5 cloves garlic, smashed
¼ cup soy sauce
3 tablespoons tomato paste
1 cup red wine
2 tablespoons red wine vinegar
4 bay leaves
3 sprigs fresh thyme
1 10-ounce can low-sodium beef broth
2 pounds beef brisket
Spice Rub:
2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon cumin
1 tablespoon onion powder
1 tablespoon garlic powder
Red Wine Mushroom Gravy (optional):
3 tablespoons cold butter
1 cup thinly sliced cremini mushrooms
3 tablespoons all-purpose flour
Cooking liquid from slow cooker
1 10-ounce can low-sodium beef broth
2 tablespoons finley chopped parsely
In a 6-quart slow cooker, combine everything from onions to thyme. Add one can of beef broth.
In a small bowl, mix the ingredients for the spice rub (salt through garlic powder). Rub the brisket all over with the spice rub.
Place the brisket in the slow cooker. Cook on high for 6 hours, or on low for 10 hours.
Pick out bay leaves and thyme stems. Remove brisket and shred with a fork or slice with a knife.
Serve with veggies and cooking liquid, or make red wine mushroom gravy.
Pro tip: If you're really in a rush, skip step 1 and go straight to the spice rub!
To make gravy: In a medium saucepan, melt butter on medium-low heat. Once butter starts to bubble, add mushrooms and saute for 4 minutes, until they turn tender. Sprinkle flour over mushrooms and cook for 3 minutes on medium-low heat. Strain the brisket cooking liquid and add to pan, while whisking. Add 1 can of beef broth. Cook on low until gravy starts to thicken. Stir in parsley.
