Beef Brisket w/Onion Gravy (CrockPot) |
6 - 8
46 mins 8-9 hrs |
Serves:
Adv Prep: Cook Time: |
INGREDIENTS
1 5-5.5 lb Beef Brisket, trimmed
Salt and Pepper 4 t Vegetable Oil 6 Onions, halved and sliced thin 6 Garlic Cloves, minced .5 C Dry Red Wine 1 T Tomato Paste 1 C Chicken Broth, low-sodium |
1.75 C Beef Broth, low-sodium
1 C Prunes, pitted (optional) 2 T Brown Sugar 4 Bay Leaves 1 T fresh Thyme, minced OR .25 C all-purpose Flour 2 T Cider Vinegar |
DIRECTIONS
1. Dry Brisket w/paper towels, then season with Salt and Pepper
2. Heat 2t Oil in 12" skillet over med-high heat until just smoking
3. Brown Brisket on all sides, reducing heat if fat begins to smoke, about 10 mins
4. Add Brisket to CrockPot
5. Add 2t Oil to skillet and heat over med heat until shimmering
6. Add Onions and .25t Salt and cook until softened, 5-10 mins
7. Stir in Garlic and cook for 15 secs
8. Stir in Wine and Tomato Paste, scraping up any browned bits
9. Simmer until Wine has reduced by half, about 1 min, then pour into CrockPot
10. Add Chicken Broth, 1C of Beef Broth, Prunes, Brown Sugar, Bay Leaves and Thyme to CrockPot
11. Cover and cook on LOW until dinner fork can be slid in and out of Brisket with little resistance, 8-9 hrs
WHEN DONE
1. Transfer Brisket to a carving board and tent lossely with foil
2. Discard Bay Leaves and set CrockPot to HIGH
3. Whisk Flour with remaining .25C Beef Broth until smooth, then stir into CrockPot
4. Cover and continue cooking until sauce is thickened and no longer tastes of Flour, 15-30 mins
5. Stir in Cider Vinegar and season with Salt and Pepper to taste
TO SERVE
1. Slice the Brisket thin against the grain
2. Arrange meat on a warmed platter and pour about 1C sauce over the top
3. Pass remaining sauce separately
TO MAKE AHEAD
1. Prepare recipe through Step# 4 above but DO NOT place in CrockPot - instead, containerize and place in refrigerator
2. Continue through Step# 9 above but DO NOT place in CrockPot - instead, containerize separately and refrigerate
3. In the morning, add chilled ingredients to the Crockpot and proceed with Step #10 above
NOTE: The cooking time will run toward the high end of the range given (9 hrs)
C = Cup T = Tablespoon t = teaspoon cn = can
1. Dry Brisket w/paper towels, then season with Salt and Pepper
2. Heat 2t Oil in 12" skillet over med-high heat until just smoking
3. Brown Brisket on all sides, reducing heat if fat begins to smoke, about 10 mins
4. Add Brisket to CrockPot
5. Add 2t Oil to skillet and heat over med heat until shimmering
6. Add Onions and .25t Salt and cook until softened, 5-10 mins
7. Stir in Garlic and cook for 15 secs
8. Stir in Wine and Tomato Paste, scraping up any browned bits
9. Simmer until Wine has reduced by half, about 1 min, then pour into CrockPot
10. Add Chicken Broth, 1C of Beef Broth, Prunes, Brown Sugar, Bay Leaves and Thyme to CrockPot
11. Cover and cook on LOW until dinner fork can be slid in and out of Brisket with little resistance, 8-9 hrs
WHEN DONE
1. Transfer Brisket to a carving board and tent lossely with foil
2. Discard Bay Leaves and set CrockPot to HIGH
3. Whisk Flour with remaining .25C Beef Broth until smooth, then stir into CrockPot
4. Cover and continue cooking until sauce is thickened and no longer tastes of Flour, 15-30 mins
5. Stir in Cider Vinegar and season with Salt and Pepper to taste
TO SERVE
1. Slice the Brisket thin against the grain
2. Arrange meat on a warmed platter and pour about 1C sauce over the top
3. Pass remaining sauce separately
TO MAKE AHEAD
1. Prepare recipe through Step# 4 above but DO NOT place in CrockPot - instead, containerize and place in refrigerator
2. Continue through Step# 9 above but DO NOT place in CrockPot - instead, containerize separately and refrigerate
3. In the morning, add chilled ingredients to the Crockpot and proceed with Step #10 above
NOTE: The cooking time will run toward the high end of the range given (9 hrs)
C = Cup T = Tablespoon t = teaspoon cn = can