Brisket in the Slow Cooker with Onions

Name: Brisket in the Slow Cooker with Onions
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: African
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; BRAISE LIQUID; 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

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

14 Comments

Serves:

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
BRAISE LIQUID
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
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How to Make Brisket in the Slow Cooker with Onions

Step-by-Step

Remove the brisket from the fridge about an hour before cooking.
Gather your ingredients.
Combine all the BRAISE ingredients into a small saucepan and keep warm.
Slice the onions, and then cut into half moons.
Add the grapeseed oil to a large skillet, over medium low heat.
Add the onions.
Stir the onions until they brown and begin to caramelize, about 15-20 minutes.
While the onions are browning, season the brisket with a generous amount of kosher salt, and freshly ground black pepper.
Remove the onions from the pan, and turn the heat up to high.
Sear the brisket until nice and browned on the top and bottom.
Add the brisket to the slow cooker, fatty side up.
Sprinkle the minced garlic on top of the roast.
Add the braise liquid.
Add the onions (some on top, some in the braising liquid).
Cook on low for six to eight hours, or until fork tender.
Chef's Note: Serve with your favorite sides… And spoon some of the liquid over the top. Enjoy.
Chef’s Tip: These make excellent beef sandwiches the next day. Just reheat the beef and use the liquid as an Au Jus.
Keep the faith, and keep cooking.