SLOW COOKER BRISKET AND ONIONS
Christopher Kimball is the Editor-in-Chief of _Cook's Illustrated_ magazine and host of _America's Test Kitchen_ on PBS. This recipe is from his blog at http://tinyurl.com/modas4
Provided by DrGaellon
Categories Roast Beef
Time 22h
Yield 14-16 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, heat oil until shimmering. Saute onions, brown sugar, and 1-4 teaspoon salt (to taste) until onions are golden, 10 to 12 minutes. Clear a space in the middle of the pan. Add tomato paste and flour to open space and cook, stirring constantly, until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl. When cool, cover tightly with plastic and refrigerate.
- Whisk together 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in a small bowl. Prick brisket with fork, evenly all over both faces. Rub spice mixture over brisket and wrap tightly in plastic. Refrigerate brisket and onion mixture overnight.
- The next morning, add half of onion mixture to slow-cooker. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Cover slow cooker and cook on low until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). If brisket it especially thick, cook an extra hour. Turn cooker off and allow brisket to rest for 30 minutes.
- Remove brisket to cutting board. Cut across grain into 1-to-2-inch slices, and transfer to serving platter. Tent with foil.
- Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. Skim off as much fat as possible, add remaining vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.
Nutrition Facts : Calories 545.2, Fat 44.3, SaturatedFat 17.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 6.5, Fiber 0.8, Sugar 2.7, Protein 28.7
SLOW-COOKER BRISKET AND ONIONS
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 6h10m
Number Of Ingredients 6
Steps:
- In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
- If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.
Nutrition Facts : Calories 403 g, Fat 13 g, Fiber 1 g, Protein 64 g
SLOW COOKER BRISKET & ONIONS
Two of my favorite things: roast beef and onions--it's gotta be SO good! I would serve this with noodles or rice with the broth serving as a gravy. Yum! Recipe & Photo: thekitchn.com
Provided by Ellen Bales
Categories Beef
Time 7h30m
Number Of Ingredients 8
Steps:
- 1. Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan. Coat the skillet with oil and heat over medium-high heat. Salt and pepper the brisket. Sear until a golden brown crust appears on both sides of the meat. Remove and place in your slow cooker insert.
- 2. Add a little more oil to the pan and heat over low-medium heat. Slice the onions into thin half moons and saute gently until they are soft and lightly caramelized. Add the minced garlic and cook until tender and fragrant. Add to the slow cooker insert, tucking under and around the meat.
- 3. Heat the broth to boiling and stir in the two sauces. Taste and adjust seasonings. Pour over the meat.
- 4. Cover and cook in the slow cooker on low heat for 6-8 hours or until the brisket falls apart. Or you may cook on high for 5 hours if you need it to be ready sooner, but the brisket could be slightly tougher as a result of faster cooking.
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