Slow Cooker Sweet-and-Sour Brisket

By Malooga

Ingredients

• One 4-pound first-cut brisket
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 cup ketchup
• 1/2 cup lightly packed dark brown sugar
• 1/2 cup low-sodium chicken broth
• 2 medium onions, halved and thinly sliced
• 2 1/2 tablespoons red wine vinegar
• Buttered egg noodles, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

Season the brisket with salt and pepper. In a very large skillet, heat the oil until shimmering. Cook the brisket over moderately high heat, turning once, until browned on both sides, about 10 minutes total. Transfer to a slow cooker.

In a medium bowl, mix the ketchup with the brown sugar, chicken broth, onions and 1 tablespoon of the red wine vinegar. Pour the mixture over the brisket. Cover and cook on low for 8 hours, until the brisket is tender.
Transfer the brisket to a cutting board and let stand for 5 minutes. Skim the fat from the sauce. Slice the brisket across the grain 1/4 inch thick and return the meat to the sauce. Cover and cook on high for about 1 hour, until the meat is very tender. Transfer the brisket to a warm platter. Add the remaining 1 1/2 tablespoons of vinegar to the sauce and season with salt and pepper. Serve the brisket with the sauce and with buttered egg noodles.