Slow Cooker Hometown Brisket is a mouthwatering recipe that is the epitome of a hearty and satisfying Sunday dinner. This dish will make you feel right at home with every bite, featuring a juicy, slow-cooked brisket that is tender and packed with savory goodness. The brisket is seasoned with a blend of spices and soaked in a mixture of beef broth, tomato paste, and Worcestershire sauce. The result is a flavorful brisket that practically melts in your mouth! It’s even plated with a simple and delicious gravy that complements the brisket perfectly. Serve Slow Cooker Hometown Brisket with your favorite sides and enjoy a delicious and satisfying meal that’s perfect for any occasion.
Ingredients
- 3 tablespoons olive oil, divided
- 4 cups onions, sliced
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 (4-5-pound) fresh beef brisket, cut in half
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/4 cup balsamic vinegar
- 1 (14.5-ounce) can reduced-sodium beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Directions
Step 1 –In a large skillet over medium heat, add 1 tablespoon of the olive oil with the onions and cook, while stirring, until they have softened.
Step 2 –Sprinkle the onions with the garlic and the brown sugar.
Step 3 –Reduce the heat to medium-low and cook the onion mixture, stirring occasionally, until the onions are golden-brown, about 10 minutes.
Step 4 –Transfer the onion mixture to a 6-quart slow cooker.
Step 5 –Sprinkle the brisket with the flour and shake off the excess.
Step 6 –In the same skillet over medium heat, add the remaining oil and the brisket, browning the brisket on both sides.
Step 7 –Season the browned brisket with the salt and the pepper, then place it in the slow cooker over the onions.
Step 8 –Add the vinegar to the skillet over medium-high heat and cook, while stirring, to loosen the browned bits from pan.
Step 9 –Stir the beef broth, the tomato paste, the Italian seasoning, the Worcestershire sauce, and the paprika into the vinegar until it is blended.
Step 10 –Pour the sauce mixture over the brisket.
Step 11 –Cover the slow cooker and cook on low heat until the meat is tender and has reached an internal temperature of 190 degrees F, about 8-10 hours.
Step 12 –Transfer the brisket from the slow cooker to a plate covered with foil to keep warm.
Step 13 –Transfer the cooking juices to a saucepan, skim the fat from the top, and then bring the juices to a boil.
Step 14 –In a small bowl, mix the cornstarch and the water until smooth.
Step 15 –Stir the cornstarch mixture into the cooking juices, return the gravy mixture to a boil, and cook, while stirring, until it has thickened, about 1-2 minutes.
Step 16 –Cut the brisket diagonally across the grain into thin slices.
Step 17 –Serve the brisket with the gravy.
