Braised Brisket and Onions

"America's Test Kitchen"
 
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Ready In:
11hrs 30mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in a bowl.
  • Using fork, prick brisket all over.
  • Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
  • Unwrap brisket and place in slow cooker.
  • Heat oil in a 12-inch skillet over med-high heat until shimmering.
  • Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in flour and cook for 1 minute.
  • Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  • Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker.
  • Cover and cook 9-11 hours on LOW or 5-7 hours on HIGH, until beef is tender.
  • Transfer brisket to cutting board, tent loosely with foil, and let rest for 20 minutes.
  • Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard thyme and bay leaves.
  • Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
  • Slice brisket 1/2 inch thick against the grain and arrange on serving platter.
  • Spoon 1 cup sauce over meat and serve with remaining sauce.

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