Slow Cooked Brisket

This is one of my favorite things I've made in a while! I've never made brisket before, but have been having a red meat craving for a month and thought I'd give it a try. It was exactly what I wanted - so so juicy and tender and full of flavor. The recipe I adapted was Emeril's (thanks Dania!), but I made it in a slow cooker instead of the oven and simplified some of the steps and ingredients. Original recipe is here.



Slow Cooked Brisket

INGREDIENTS:

• 4 pounds brisket
• 6-7 very large garlic cloves cut in half, or more smaller cloves
• 1/2 quart beef stock (unsalted or low salt)
• 1 very large or 2 regular sized onions, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper, to taste
• 1 teaspoon onion powder
• 1 1/2 teaspoon garlic powder
• 1/2 cup ketchup
• 1 cup brown sugar (can make your own with 1 cup regular sugar mixed with 1 teaspoon molasses)

INSTRUCTIONS:

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in crock pot and add enough beef stock to come up 1 inch on sides. Cook on high while you prepare the onions.

Heat a large skillet over medium high heat and saute onions olive oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.

Add caramelized onions and all remaining ingredients to the crock pot, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart. On low, this could take 8-10 hours. On high it will be around 4-6. Remove brisket to a carving board and slice. Strain reserved cooking liquids and onions and pour over sliced brisket. 

Serves 4-6. Brisket is better if made a day in advance.