Brisket in the Slow Cooker with Onions
By
Andy Anderson !
@ThePretentiousWichitaChef
8
Ah, Brisket, how do I love thee… I love thee in the smoker, on the grill, in the oven, and slowly braised to tender perfection in a slow cooker.
This recipe is easy to prepare. The only hard part is waiting the eight hours it takes to slowly tenderize in the slow cooker.
But, ohhh the wonderful smells that fill the kitchen while it’s cooking.
So, you ready… Let’s get into the kitchen.
This recipe is easy to prepare. The only hard part is waiting the eight hours it takes to slowly tenderize in the slow cooker.
But, ohhh the wonderful smells that fill the kitchen while it’s cooking.
So, you ready… Let’s get into the kitchen.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 3-4 lb
- beef brisket
- 2 Tbsp
- grapeseed oil
- freshly ground black pepper
- kosher salt
- 4 clove
- garlic, minced
- 2 medium
- yellow onions, sliced
- 2 c
- beef broth
- 1 Tbsp
- vermouth
- 1 Tbsp
- worcestershire sauce
- 1 Tbsp
- tamari
- 1 Tbsp
- brown sugar
- 1 Tbsp
- ketchup
- 1/2 Tbsp
- cumin
BRAISE LIQUID
How to Make Brisket in the Slow Cooker with Onions
- 1Remove the brisket from the fridge about an hour before cooking.
- 2Gather your ingredients.
- 3Combine all the BRAISE ingredients into a small saucepan and keep warm.
- 4Slice the onions, and then cut into half moons.
- 5Add the grapeseed oil to a large skillet, over medium low heat.
- 6Add the onions.
- 7Stir the onions until they brown and begin to caramelize, about 15-20 minutes.
- 8While the onions are browning, season the brisket with a generous amount of kosher salt, and freshly ground black pepper.
- 9Remove the onions from the pan, and turn the heat up to high.
- 10Sear the brisket until nice and browned on the top and bottom.
- 11Add the brisket to the slow cooker, fatty side up.
- 12Sprinkle the minced garlic on top of the roast.
- 13Add the braise liquid.
- 14Add the onions (some on top, some in the braising liquid).
- 15Cook on low for six to eight hours, or until fork tender.
- 16Chef's Note: Serve with your favorite sides… And spoon some of the liquid over the top. Enjoy.
- 17Chef’s Tip: These make excellent beef sandwiches the next day. Just reheat the beef and use the liquid as an Au Jus.
- 18Keep the faith, and keep cooking.
