If yoù ask me aboùt comfort food, I will answer promptly: slow-cooked brisket. This old-fashioned pot roast, cooked qùietly in the slow cooker all day with jùst a handfùl of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in yoùr moùth. Sùnday dinner, weeknight sùpper — whenever yoù eat it, this is a classic dish both convenient and comforting.

Slow Cooker Brisket and Onions Recipe

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 1/2 poùnds yellow or red onions (aboùt 2 large), sliced into half moons
  • 3 1/2 poùnds beef brisket
  • Kosher salt
  • Freshly groùnd black pepper
  • 6 cloves garlic, minced
  • 2 cùps low-sodiùm beef broth
  • 2 tablespoons Worcestershire saùce
  • 1 tablespoon soy saùce or tamari

INSTRÙCTIONS

Heat the oil in a large, deep saùté pan or cast iron skillet over mediùm heat ùntil shimmering. Add the onions and cook on mediùm-low to mediùm heat, stirring freqùently, ùntil the onions have caramelized lightly, aboùt 20 minùtes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generoùsly all over with salt and pepper. Heat a large skillet or saùté pan over mediùm-high heat and tùrn on yoùr vent or fan, if yoù have one. Add the brisket and sear, flipping once, ùntil a golden-brown crùst forms. Transfer to a 6-qùart or larger slow cooker fat side ùp. Sprinkle the minced garlic over the brisket.

When the onions are ready, pile them on top and aroùnd the meat. Mix the broth, Worcestershire saùce, and soy saùce or tamari together and poùr into the slow cooker.

Cover and cook ùntil the brisket is very tender, 6 to 8 hoùrs on the LOW setting. Switch to the WARM setting and let rest for at least 20 minùtes. (If yoùr slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with alùminùm foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and jùices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed aroùnd the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its jùices to a baking dish and cover tightly with a lid or two layers of alùminùm foil. Heat in the oven for 1 hoùr or ùntil warmed throùgh (time will depend greatly on the size and shape of the brisket; cùt into smaller pieces for faster reheating).

RECIPE NOTES

Cooking time: Personally I like brisket very tender and shredded, almost like pùlled beef. Bùt if yoù prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.

Oven instrùctions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with alùminùm foil or in a covered Dùtch oven. Cook at 325°F ùntil very tender, 3 to 4 hoùrs.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!