BRISKET AND ONIONS- slow cooker

[charisstoma]

BRISKET AND ONIONS in a slow cooker


Servings 6 25 MINUTES 8 HOURS 8 HOURS + 25 MINUTES

3 lb (1.36kg) beef brisket
1 tablespoon olive oil
3 large red onions, sliced
6 cloves garlic, chopped
2 cups (450ml) beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons flake salt
1 teaspoon black pepper
1/4 teaspoon white pepper

Rub the brisket with the salt, black pepper and white pepper on all sides and heat up a large frying pan with a drop of olive oil. Sear the brisket on all sides until nicely browned and place it into the bottom of a 4-6 quart slow cooker.

Place the rest of the olive oil back into the frying pan and add in the sliced red onions. Allow these to lightly caramelize for 20 minutes, stirring only occasionally so as to allow them to slightly brown.

While the onions are caramelizing, pour the beef stock over the brisket and mix in the Worcestershire sauce and soy sauce.

Once the onions have caramelized, place them on and around the brisket and sprinkle the chopped garlic over the top. Cover and cook on low for 7-8 hours.

Once cooked, remove the brisket from the slow cooker and shred it immediately before returning it to its juices. Serve over crusty, buttered bread or with a side of mashed potatoes.

Pro tip: For an added juiciness to this dish, feel free to tip in one 14 oz can of diced tomatoes along with the onions.
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