4-Ingredient Slow Cooker Brisket with Onions: Meltingly tender beef brisket braises easily in the slow cooker, marrying onions and garlic for simple, sublime comfort food. Whether for Hanukkah, another holiday or just any night when you want a comforting dinner, it’s hard to beat brisket.
Cooked low and slow, brisket will reward you with deep, beefy deliciousness, a meltingly tender meal that defines dinner.
Haul out the slow cooker to make it easy, and you’ll only need a couple of ingredients beyond the beef itself. No need to cover up perfection with a lot of fripperies.
It’s beef’s beef. You want it.
4-Ingredient Slow Cooker Brisket with Onions
Meltingly tender beef brisket braises easily in the slow cooker, marrying onions and garlic for simple, sublime comfort food.
- 1 large red onion, thinly sliced
- 3 garlic cloves, chopped
- 1 first cut of beef brisket (2 pounds), trimmed of excess fat
- 2 cups low-sodium beef broth
- Garnish: 1 tablespoon chopped fresh parsley leaves or chives, for serving
- In a 5- or 6-quart slow cooker , toss onion and garlic. Place brisket fat side up, in slow cooker. Pour broth over meat; it won't cover the meat. Put lid on and cook on high for about 6 hours, until brisket is fork-tender. Remove meat from cooker to a cutting board, and thinly slice against the grain.
- Strain onions from juice and arrange onions on a serving platter. Pour juice into a saucepot or skillet, and boil until reduced by half, about 5 minutes. (It goes faster if you have a wider surface area like a skillet.) Pour juice into a gravy boat or gravy pourer, and serve at the table.
- Arrange meat on top of onion bed, sprinkle with parsley or chives, for pretty, and serve. Allow diners to add their own sauce to their own plate, as they wish.
- Serves 4.
Note about the brisket: A whole brisket is made up of a first cut and a second cut. The first cut, also called "flat cut," is leaner. Trimming the layer of fat on the brisket down to 1/4 inch is sufficient to keep the meat moist and tender as it cooks.
Recipe source: Dorothy Reinhold | Shockingly Delicious
Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.
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This post was originally published on Shockingly Delicious Dec. 3, 2015 and has been updated and republished Nov. 28, 2018.