Slow Cooker Brisket And Onions

Total Time: 22 hrs Preparation Time: 12 hrs Cook Time: 10 hrs

Ingredients

• Servings: 14
• 1 tablespoon vegetable oil
• 3 large onions, halved and sliced 1/2-inch thick (about 2 pounds)
• 1 tablespoon light brown sugar
• salt
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 garlic cloves, minced
• 1 3/4 cups low sodium chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 (5 lb) flat-cut beef brisket, trimmed of excess fat
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 teaspoon red wine vinegar

Recipe

• 1 in a large skillet over medium-high heat, heat oil until shimmering. saute onions, brown sugar, and 1-4 teaspoon salt (to taste) until onions are golden, 10 to 12 minutes. clear a space in the middle of the pan. add tomato paste and flour to open space and cook, stirring constantly, until darkened, about 2 minutes. add garlic and cook until fragrant, about 30 seconds. stir in broth and cook until sauce thickens, about 4 minutes. off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl. when cool, cover tightly with plastic and refrigerate.
• 2 whisk together 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in a small bowl. prick brisket with fork, evenly all over both faces. rub spice mixture over brisket and wrap tightly in plastic. refrigerate brisket and onion mixture overnight.
• 3 the next morning, add half of onion mixture to slow-cooker. add thyme and bay leaves and place brisket, fat side up, on top. spread remaining onion mixture over brisket. cover slow cooker and cook on low until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). if brisket it especially thick, cook an extra hour. turn cooker off and allow brisket to rest for 30 minutes.
• 4 remove brisket to cutting board. cut across grain into 1-to-2-inch slices, and transfer to serving platter. tent with foil.
• 5 pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. skim off as much fat as possible, add remaining vinegar, then pour half of sauce over brisket. serve with remaining sauce on side.