Categories: Slow Cooker

Ingredients

• 2 1/2 lbs. lean beef brisket, trimmed
• 1 tsp kosher salt
• Black pepper
• 1/2 tbsp. flour
• 2 tsp olive oil
• 1 tbsp. Worcestershire
• 2 large onions, sliced
• 1 2/3 cups beef broth
• 2 tbsp. tomato paste
• 3 garlic cloves, quartered
• 1 tbsp. chopped fresh parsley, for garnish

Directions

1. Season the brisket with 3/4 tsp of the salt and pepper to taste, then dust with flour.

2. Heat a large skillet over medium-high heat. Add 1 tsp of the oil and the brisket and cook until browned, about 5 minutes per side. Transfer meat to the slow cooker. Top the brisket with the Worcestershire.

3. Reduce the heat under the skillet to medium-low and add the remaining 1 tsp oil and the onions. Cook, stirring, until soft and golden, about 15 minutes. Place the onions over the brisket and sprinkle with the remaining 1/4 tsp salt and pepper to taste. Add the broth, tomato paste, and garlic to the slow cooker.

4. Cover and cook on LOW 9-10 hours, until the meat is very tender. About 30 minutes before your timer goes off, transfer the brisket to a cutting board. Using a sharp knife, slice the meat across the grain into 1/8-inch-thick slices. Return the sliced meat to the slow cooker, submerging the meat under the gravy and onions. Cook for 30 minutes more. Keep warm until ready to serve. Divided the meat, gravy, and onion among 8 serving plates. Serve garnished with the parsley.

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