Braised Brisket and Onions |
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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
1 tablespoon sweet paprika |
2 teaspoons onion powder |
salt |
pepper |
1 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
1 (5 lb) flat-cut beef brisket, trimmed |
1 tablespoon vegetable oil |
3 onions, halved and sliced 1/2-inch thick |
1 tablespoon brown sugar |
1 tablespoon tomato paste |
3 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 cup low sodium chicken broth |
2 tablespoons red wine vinegar, plus |
1 teaspoon red wine vinegar |
3 sprigs fresh thyme |
3 bay leaves |
Directions:
1. Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in a bowl.
2. Using fork, prick brisket all over.
3. Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
4. Unwrap brisket and place in slow cooker.
5. Heat oil in a 12-inch skillet over med-high heat until shimmering.
6. Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8-10 minutes.
7. Stir in flour and cook for 1 minute.
8. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
9. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker.
10. Cover and cook 9-11 hours on LOW or 5-7 hours on HIGH, until beef is tender.
11. Transfer brisket to cutting board, tent loosely with foil, and let rest for 20 minutes.
12. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
13. Discard thyme and bay leaves.
14. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
15. Slice brisket 1/2 inch thick against the grain and arrange on serving platter.
16. Spoon 1 cup sauce over meat and serve with remaining sauce.
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