Fresh Dish Foodie, Whitney, is here to make Slow Cooker Brisket & Onions. This recipe is perfect for cold days and will warm you from your nose to your toes.
Patting your meat dry helps your seasoning stick! Season before searing until there’s a golden brown crust. Then the slow cooker will do the rest of the work!
Be sure to let your meat rest for 20 minutes before serving to let the juices flow back into the brisket. Then, slice or shred and serve with the caramelized onions and juices with rice, mashed potatoes, green beans or a salad.
The slow cooker prep will make sure you have a hearty meal ready when you come home.
Get the full recipe here:
Ingredients:
- 1 tablespoon olive oil
- 2 large yellow or red onions, halved
- 3 1/2 pounds beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
Directions:
- Heat a deep sautè pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.
- While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sautè pan over medium high heat and turn on your vent fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.
- Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the beef stock, Worcestershire sauce, and soy sauce, and pour over the brisket.
- Cover and cook in the slow cooker on Low for 6-8 hours or until the brisket is very tender. Let rest for at least 20 minutes in the slow cooker on warm before serving.
- The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
