Slow Braised Brisket and Onions

Step 2

Preheat oven to 300°F or preheat slow cooker to low.

Step 3

Heat a large sauté pan or Dutch oven, lightly coated with evoo, over medium-high heat. Brown onions until dark and very soft. Stir tomato paste in and continue cooking for a few minutes to sear tomato paste. Transfer onions to slow cooker, or if using a Dutch oven, push onions to the side.

Step 4

Season brisket with salt and pepper and brown on both sides in the same pan. You may need to cut brisket in half to fit into a slow cooker.

Step 5

Nestle brisket into pan with onions. Add garlic, broth, wine, and bouquet garni.

Step 6

Cover and braise for 3½ to 4 hours in a 300°F oven or 8 hours on slow cooker, or until a fork inserted, comes out with no resistance.

Step 7

Cool brisket before refrigerating for up to 2 days.

Step 8

Scrape off fat, slice brisket. Squeeze garlic out of heads and add to pan juices. Serve with pan juices and onions.

Step 9

Slice brisket if serving another day and store with pan juices in refrigerator. Reheat in a 300°F oven, covered, for 1 hour. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.