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Recipes > Main Dishes > Beef > Slow Cooked Brisket in Onion Gravy

Slow Cooked Brisket in Onion Gravy

It may be too cold for a summer barbeque, but that doesn't mean you have to give up your brisket (or your diet!).

Slow Cooked Brisket in Onion Gravy

photo: eatingwell.com

Ingredients:

5 pounds flat-cut beef brisket (see Note), trimmed

2 tablespoons extra-virgin olive oil, divided

4 large onions, thinly sliced

6 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon coarsely ground pepper

1 6-ounce can tomato paste

2 cups reduced-sodium beef broth

1 teaspoon salt

2 tablespoons butter, softened

2 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

Directions:

Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch Oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.

Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.

Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip), 4 to 5 hours on High or 8 to 10 hours on Low.

Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.

Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.

Variation: Use 3 cups leftover brisket and 2 cups gravy to make Brisket Sloppy Joes. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 seeded and diced green bell pepper and 1 seeded and minced jalapeño pepper (optional) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 1 drained 14-ounce can diced tomatoes, 2 teaspoons chili powder and 1/4 teaspoon salt and cook, stirring, for 1 minute. Add 3 cups chopped Slow-Cooked Brisket, 2 cups Onion gravy, 2 tablespoons molasses and 2 tablespoons brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm whole-wheat or onion buns.

Source: eatingwell.com

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