Recipe Background
Slow Cooker Hometown Brisket is a mouthwatering recipe that is the epitome of a hearty and satisfying Sunday dinner. This dish will make you feel right at home with every bite, featuring a juicy, slow-cooked brisket that is tender and packed with savory goodness. The brisket is seasoned with a blend of spices and soaked in a mixture of beef broth, tomato paste, and Worcestershire sauce. The result is a flavorful brisket that practically melts in your mouth! It's even plated with a simple and delicious gravy that complements the brisket perfectly. Serve Slow Cooker Hometown Brisket with your favorite sides and enjoy a delicious and satisfying meal that's perfect for any occasion.
Slow Cooker Hometown Brisket is a mouthwatering recipe that is the epitome of a hearty and satisfying Sunday dinner. This dish will make you feel right at home with every bite, featuring a juicy, slow-cooked brisket that is tender and packed with savory goodness. The brisket is seasoned with a blend of spices and soaked in a mixture of beef broth, tomato paste, and Worcestershire sauce. The result is a flavorful brisket that practically melts in your mouth! It's even plated with a simple and delicious gravy that complements the brisket perfectly. Serve Slow Cooker Hometown Brisket with your favorite sides and enjoy a delicious and satisfying meal that's perfect for any occasion.
Ingredients
- 3 tablespoons olive oil divided
- 4 cups onions sliced
- 4 cloves garlic minced
- 1 tablespoon brown sugar
- 1 (4-5-pound) fresh beef brisket cut in half
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/4 cup balsamic vinegar
- 1 (14.5-ounce) can reduced-sodium beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Directions
- In a large skillet over medium heat, add 1 tablespoon of the olive oil with the onions and cook, while stirring, until they have softened.
- Sprinkle the onions with the garlic and the brown sugar.
- Reduce the heat to medium-low and cook the onion mixture, stirring occasionally, until the onions are golden-brown, about 10 minutes.
- Transfer the onion mixture to a 6-quart slow cooker.
- Sprinkle the brisket with the flour and shake off the excess.
- In the same skillet over medium heat, add the remaining oil and the brisket, browning the brisket on both sides.
- Season the browned brisket with the salt and the pepper, then place it in the slow cooker over the onions.
- Add the vinegar to the skillet over medium-high heat and cook, while stirring, to loosen the browned bits from pan.
- Stir the beef broth, the tomato paste, the Italian seasoning, the Worcestershire sauce, and the paprika into the vinegar until it is blended.
- Pour the sauce mixture over the brisket.
- Cover the slow cooker and cook on low heat until the meat is tender and has reached an internal temperature of 190 degrees F, about 8-10 hours.
- Transfer the brisket from the slow cooker to a plate covered with foil to keep warm.
- Transfer the cooking juices to a saucepan, skim the fat from the top, and then bring the juices to a boil.
- In a small bowl, mix the cornstarch and the water until smooth.
- Stir the cornstarch mixture into the cooking juices, return the gravy mixture to a boil, and cook, while stirring, until it has thickened, about 1-2 minutes.
- Cut the brisket diagonally across the grain into thin slices.
- Serve the brisket with the gravy.
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