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Slow-Cooker Brisket and Onions

Braising turns a tough, less expensive cut of beef into a flavorful, hearty meal that's ideal for Passover. The leftovers are great, too.

  • prep: 10 mins
    total time: 6 hours 10 mins
  • servings: 6

Ingredients

  • 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

Cook's Note

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.

Directions

  1. Step 1

    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.

      In this step:

Source
Everyday Food, April 2011

Reviews (5)

  • 30 May, 2013

    One of the most iconic The holiday season color combination is obviously reddish colored and also environmentally friendly, although both of these hues can also be extremely stunning independently or blended with some other colors. www.highprbacklinkbuilder.com

  • 30 May, 2013

    One of the most iconic The holiday season color combination is obviously reddish colored and also environmentally friendly, although both of these hues can also be extremely stunning independently or blended with some other colors. www.highprbacklinkbuilder.com

  • 3 Jan, 2013

    if using a kosher piece of meat dont add salt! the meat hassalt already.

  • 25 Dec, 2012

    I'm making it right now, so this isn't a review. Instead, I have a question. The liquid doesn't cover the meat. Is that okay? Or should I add enough liquid to cover it?

  • 18 Dec, 2012

    I was looking for a slow cooker brisket recipe and was worried this one was too simple. Sometimes less is more!! Followed the recipe to a tee - with one exception. I cooked a 2.25 lb brisket on low for about 6-7 hours. The result was the most tender brisket my bf and I have ever eaten. One criticism - it was a little salty, although I may have been too liberal with the kosher salt. We had the leftovers the next day, and it was even better. Used a kosher Angus brisket from Trader Joe's.