Slow-Cooked Brisket in Onion Gravy
"This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner. Make Ahead Tip: Prepare onion mixture (Step 2) using 2 tablespoons oil (instead of 1) to cook the onions. Cover and refrigerate for up to 2 days. To finish, complete Step 1, bring the onion mixture to a simmer and finish with Steps 3-5. The cooked brisket and gravy can be refrigerated for up to 3 days. | Equipment: Large (5- to 6-quart) slow cooker..."
INGREDIENTS
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5 pounds flat-cut beef brisket (see Note), trimmed
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2 tablespoons extra-virgin olive oil, divided
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4 large onions, thinly sliced
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6 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon coarsely ground pepper
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1 6-ounce can tomato paste
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2 cups reduced-sodium beef broth
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1 teaspoon salt
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2 tablespoons butter, softened
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2 tablespoons all-purpose flour
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1 tablespoon worcestershire sauce
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: Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time. Note: Brisket cuts are notoriously fatty, but
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