Slow-Cooked Brisket and Onions

The holidays are coming up, and brisket is on my mind. My mother-in-law makes it on special occasions, and I have always wanted to give it a try. This recipe sounded like a great way to start since it’s pretty much impossible to ruin a slow-cooker recipe. That and the slow-cooker is just so damn convenient. So here goes brisket…

If you ask me about comfort food, I will answer promptly: slow-cooked brisket. This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

Recipe Author: Faith Durand at The Kitchn
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The Ingredients

I realized when I was shopping that I have never seen a raw brisket, so I had to hunt for it in the meat counter. Now I know–it’s a giant hunk of meat! This brisket was close to 4 pounds and cost me about $30. I had a little bit of sticker shock, but it turned out to be a good deal. I got 6 generous servings out of this piece.

I thought 1 1/2 pounds of onions sounded like a lot, but I was wrong. I bought 1 red and 1 yellow (Vidalia and Bermuda, respectively), and the Vidalia alone was 1.6 pounds!! I used half of it and the whole red onion and still went a little over the 1 1/2 pounds listed in the recipe.

Slow-Cooked Brisket and Onions Ingredients
Beef brisket, onion, Worcestershire sauce, olive oil garlic and beef broth

The Process

The directions for this recipe were clear and easy to follow. That’s always reassuring when I’m making something for the first time! The prep work was really just peeling and slicing the onions, and that took me about 4 minutes.

I put the onions on the stove and stirred them occasionally for 20 minutes. While they were cooking, I prepped the brisket, heated a second skillet, and seared the brisket. I had the brisket, onions, and the rest of the ingredients in the slow cooker in 27 minutes.

I opted to cook it for the full 8 hours. The total time on this recipe was 8 hours 47 minutes. The result was a brisket that literally fell apart and a gravy that was just sumptuous.

Slow-Cooked Brisket and Onions
The caramelized onions

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This was a great starter recipe for me since I have never made brisket. It was easy to make, and the results were stellar. The meat was juicy and fell apart after 8 hours in the slow-cooker. I highly recommend buying a quality Worcestershire sauce for this recipe. It was the strongest taste in the gravy, though it wasn't overpowering by any means. The garlic was also a prominent taste, so you may want to reduce the amount if you aren't a garlic lover. The onions turned to mush after cooking for so long. It was a little disappointing as far as the appearance, but they did give the meat and gravy a delicious flavor.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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This was a great starter recipe for me since I have never made brisket. It was easy to make, and the results were stellar. The meat was juicy and fell apart after 8 hours in the slow-cooker. I highly recommend buying a quality Worcestershire sauce for this recipe. It was the strongest taste in the gravy, though it wasn't overpowering by any means. The garlic was also a prominent taste, so you may want to reduce the amount if you aren't a garlic lover. The onions turned to mush after cooking for so long. It was a little disappointing as far as the appearance, but they did give the meat and gravy a delicious flavor.Slow-Cooked Brisket and Onions