Brisket and Onions
This recipe takes me back to my teenage years and large family gatherings. It seems there was always a brisket on the table served alongside a plethora of casseroles and potato salads. Although I don't do casseroles and potato salads anymore, I do still love a slow cooked brisket.
- 2 tbsp coconut oil
- 2 large onions, sliced
- 3 1/2 pounds grass-fed beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tamari (for gluten-free)
1. Heat a deep sauté pan or cast iron skillet over medium heat with the coconut oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.
2. While the onions are cooking, season the brisket generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in the slow-cooker, fatty side up.
3. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.
4. Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM or transfer to a baking dish and cover tightly with foil while resting.
5. The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.