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Recipe: Sweet and Tangy Slow Cooker Brisket - Recipes from The Kitchn

Recipe: Sweet and Tangy Slow Cooker Brisket - Recipes from The Kitchn
From The Kitchn - December 4, 2017

Sweet & Tangy Slow Cooker Brisket

2 tablespoons canola or vegetable oil
2 large sweet onions, thinly sliced
1 (6-ounce) can tomato paste
4 cloves garlic, minced
2 teaspoons ground paprika
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more for the meat
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper, plus more for the meat
1 cup low-sodium beef broth
1 cup apple cider vinegar
1/2 cup packed light brown sugar
1 (3-pound) beef brisket (preferably flat cut)

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and beginning to brown and char in some spots, about 8 minutes.

Add the tomato paste, garlic, paprika, oregano, onion powder, garlic powder, salt, smoked paprika, cumin, cinnamon, and tomato paste, and cook until fragrant, about 2 minutes more. Deglaze the pan with 1 cup of the broth, using a wooden spoon to scrape the browned bits from the bottom of the pan. Add the vinegar and sugar and stir to combine and dissolve the sugar. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Transfer to a 6-quart or larger slow cooker.

Recipe Notes

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