Categories: Slow Cooker

Ingredients

• 3 tbsp olive oil, divided
• 2 lb. beef brisket, fat trimmed to 1/4-inch
• 1 tsp black pepper
• 2 1/2 tsp kosher salt, divided
• 2 bay leaves
• 2 tbsp Worcestershire
• 2/3 cup plus 2 tbsp water, divided
• 1 lb. sweet onions, cut into 1/2-inch thick rings
• 2/3 cup red wine vinegar
• 2 tbsp granulated sugar
• 2 whole cloves
• 1 1/2 cups vertically sliced red onion

Directions

1. Heat 1 tbsp oil in a large skillet over medium-high. Sprinkle brisket evenly with pepper and 3/4 tsp salt. Add brisket to skillet; cook until very well browned, about 4 minutes per side.

2. Place bay leaves in bottom on a slow cooker; add Worcestershire and 2 tbsp water. Add brisket to slow cooker. Separate sweet onion into rings; toss with remaining 2 tbsp oil. Arrange onion rings over brisket. Cover, and cook on LOW until brisket is tender, about 8 hours.

3. Meanwhile, bring vinegar, sugar, cloves, 1 tsp salt and remaining 2/3 cup water to a boil in a saucepan over high. Add red onion; remove from heat, and cool to room temp. Place in a bowl; refrigerate up to 8 hours.

4. Remove brisket from slow cooker; cut across grain into 16 slices. Arrange on a platter. Top with sweet onion mixture and remaining 3/4 tsp salt. Drain red onions; discard cloves. Arrange pickled red onions on platter.

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