Slow-Cooker Brisket and Onions

Name: Slow-Cooker Brisket and Onions
Yield: Serves 8
Ingredients: 1 tablespoon, vegetable oil; 3 , large onion (about 2 pounds), halved and sliced 1/2-inch thick; 1 tablespoon, light brown sugar; , Salt; 1 tablespoon, tomato paste; 2 tablespoon, all-purpose flour; 3 cloves, garlic, minced; 1 3/4 cups, low-sodium chicken broth; 2 tablespoons, red wine vinegar (plus 1 teaspoon); 1 tablespoon, paprika; 2 teaspoons, onion powder; 1 teaspoon, garlic powder; 1/8 teaspoon, cayenne pepper; 1 , beef brisket (5-pound) flat-cut, trimmed of excess fat; 3 sprigs, fresh thyme; 3 , bay leaves

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Appears in Cook's Country October/November 2006

Main Courses

Beef

Slow Cooker

A big, tough piece of brisket is perfect for the slow cooker, but not if the meat ends up swimming in a watery sauce. To make the meat especially juicy and easy to slice, turn off the slow cooker and let the fully cooked brisket rest in the sauce for half an hour before carving it.

SERVES8

WHY THIS RECIPE WORKS

Many slow-cooker brisket and onions recipes endorse the dump-and-cook approach, but we found that a little prep work ensures the best results. Rubbing the meat with spices and letting it cure overnight in the refrigerator gave our brisket f...

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