Sunday Dinner Brisket Recipe

By kylaroy7

Ingredients

• 3 tablespoons olive oil, divided
• 4 cups sliced onions (about 4 medium)
• 4 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 fresh beef brisket (4 to 5 pounds)
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/4 cup balsamic vinegar
• 1 can (14-1/2 ounces) 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

Details

Servings 10
Preparation time 45mins
Cooking time 525mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook 10 minutes or until onions are golden brown, stirring occasionally. Transfer to an oval 6-qt. slow cooker.

If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions.

Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low 8-10 hours or until meat is tender.

Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened.

Cut brisket diagonally across the grain into thin slices. Serve with sauce.
Yield: 10 servings.