Reader’s Choice: Slow-Cooker Brisket and Onions
Here’s another from the list of recipes that you all selected for me. Now, typically if I cook brisket it’s barbequed brisket on the grill buried underneath some really tangy and amazing rub and sauce, so this was a change of pace.
I wasn’t sure I’d like this brisket, being a Texas Chick and all, but I was pleasantly surprised when I walked into my house at the end of the day to find an intoxicating smell that lured me to the kitchen. The smell did not disappoint. This brisket not only smells amazing but is incredibly tender and tastes divine.
The onions might be the magic ingredient here and I can’t get enough of them, frankly. I highly recommend this version of brisket and will visit it again, probably when the weather finally turns to Autumn in Houston.
One of the best things about this recipe? Insanely easy. I started by slicing a large onion and smashinga couple of cloves of garlic. Then into my very simple and old crockpot went the brisket ( four pounds – 1st cut or flat cut brisket) that I coated with salt and pepper.
I dumped the onions and garlic atop the brisket and covered the whole thing with 2 cups of broth. I used chicken broth because it’s what I had, but I think beef, vegetable or chicken would all work just fine.
The result was a very tender piece of meat that easily cut against the grain. I sliced it all up, poured the juices atop the meat along with the onions and put it in the oven on warm until we were ready to eat.
Slow-Cooker Brisket and Onions
Everyday Food, April 2011
- Prep Time 10 minutes
- Total Time 6 hours 10 minutes
- Yield Serves 6
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, smashed and peeled
- 1 first cut of beef brisket (4 pounds), trimmed of excess fat
- Coarse salt and ground pepper
- 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley leaves, for serving
- In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or “flat cut.” Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks.
Nutritional Information: per serving, 403 cal, 13g fat (5g sat fat), 64g protein, 3g carb, 1g fiber