Crockpot Brisket and Onions

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I love to use my crockpot! It’s so nice to come home (after a day of co-op classes, running errands, or taking a field trip) to the wonderful smell of Crockpot Brisket and Onions. It takes a few minutes to prepare before turning on the crock pot, but I think you’ll find that it’s worth it!

To begin, in a small dish combine a tablespoon of paprika, 2 teaspoons of onion powder, a teaspoon each of garlic powder and black pepper, a half teaspoon of salt and a pinch of cayenne pepper. Stir those together.

Cut your brisket in half and rub the spices all over both sides of both portions.

In a large skillet, heat a tablespoon each of extra virgin olive oil and butter.

Add in 3 cloves of minced garlic and two sweet onions that have been cut into slices. (Vidalia are best.) Sauté these over medium heat until they are tender.

Add in a tablespoon each of honey and tomato paste. Stir those in.

Sprinkle in 3 tablespoons of flour and stir to coat.

Pour in a cup of chicken broth.

And pour in a quarter cup of white wine.

Stir these together and cook until they just come to a boil. Turn off the heat.

Place half of your brisket in the crockpot. Top with half of the onions, a half teaspoon of thyme, a sprinkling of pepper and a bay leaf. Top with the other half of the brisket, along with the other half of the onion mixture, and another half teaspoon of thyme, another sprinkling of pepper and a second bay leaf. Cover and cook on high for 6-7 hours. Discard the bay leaves, and cut or shredd the brisket. Serve this on rolls or as a stand alone main dish with your choice of sides.

Enjoy!

Crockpot Brisket and Onions

 

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Ingredients

• 1 beef brisket
• 2 sweet onions (Vidalia is best), sliced
• 3 cloves garlic, minced
• 1 Tb paprika
• 2 tsp onion powder
• 1 teaspoon garlic powder
• 2 tsp black pepper, divided
• ½ tsp
• pinch cayenne pepper
• 1 Tb extra virgin olive oil
• 1 Tb butter
• 1 Tb honey
• 1 Tb tomato paste
• 3 Tb flour
• 1 c chicken broth
• ¼ c white wine
• 1 tsp thyme, divided
• 2 bay leaves, divided

Instructions

1. To begin, in a small dish combine the paprika, onion powder, garlic powder, a teaspoon of black pepper, the salt and cayenne pepper. Stir those together.
2. Cut your brisket in half and rub the spices all over both sides of both portions.
3. In a large skillet, heat the extra virgin olive oil and butter.
4. Add in the minced garlic and sliced onions. Sauté these over medium heat until they are tender.
5. Add in the honey and tomato paste. Stir those in.
6. Sprinkle in the flour and stir to coat.
7. Pour in the chicken broth and wine. Stir these together and cook until they just come to a boil.
8. Turn off the heat.
9. Place half of your brisket in the crockpot. Top with half of the onions, a half teaspoon of the thyme, a half teaspoon of black pepper and a bay leaf. Top with the other half of the brisket, along with the other half of the onion mixture, and the remaining half teaspoon of thyme, the remaining half teaspoon of pepper and the second bay leaf.
10. Cover and cook on high for 6-7 hours.
11. Discard the bay leaves, and cut or shredd the brisket. Serve this on rolls or as a stand alone main dish with your choice of sides.
12. Enjoy!

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