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.
This looks amazing and I can't wait to make it! I've made brisket a lot lately, all from recipes in Joan Nathan's Jewish Holiday Cooking. My favorite was String Bean and Meat Stew with brisket, then Mexican Tsimmes Con Carne, followed by My Mother's Brisket, followed by Russian Vegetable Meat Soup made with brisket. All amazing. So yeah, pretty much two pounds of brisket a week. Once it's cooked, it goes fast!!
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