Everyone loves a good brisket recipe! Brisket is a common part of barbecues across the country. Many recipes have you throw the brisket on a grill or in a smoker to cook it. This recipe changes up the status quo by having you use a slow cooker!
Having brisket in the winter is a great way to remind yourself of warmer months and longer days. Fortunately, this recipe is an easy way to enjoy delicious brisket long after the grill has been put away for the season. There are a lot of ingredients in this recipe, but each one is important to ensure the flavor is just right!
This brisket will need to cook for a while in the slow cooker, so be prepared for that. On low, this brisket will need to cook for nine to eleven hours. On high, it can cook in five to seven hours. This is a recipe best planned for the weekend, when you have the time to ensure it turns out just right!
It's also important to keep in mind that the brisket will need to sit in the spice rub for at least eight hours. It's important not to forget this step, since if you don't allow the brisket to sit for long enough the flavor won't be right. If you can make it a full 24 hours, even better. Make sure to plan your days accordingly so you have enough time to let this brisket sit with its spice rub.
Braised Brisket and Onions
Ingredients:
1 tablespoon sweet paprika
2 teaspoons onion powder
Salt and pepper
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 5-pound flat-cut beef brisket, trimmed
1 tablespoon vegetable oil
3 onions, halved and sliced ½-inch thick
1 tablespoon brown sugar
1 tablespoon tomato paste
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon red wine vinegar
3 fresh thyme sprigs
3 bay leaves
Directions:
1. Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap brisket and place in slow cooker.
2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
3. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Transfer brisket to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard thyme and bay leaves. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
5. Slice brisket ½-inch thick against grain and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
The image featured at the top of this post is ©iStock.com/VeselovaElena.