Easy Slow Cooker Brisket and Onions

Makes 6-8 servings

Brisket is usually braised in cooking liquid low and slow, which helps break down the connective tissue and tenderize the meat. It’s the perfect cut for a slow cooker. The meat only gets better when it cools after cooking and rests overnight. And when the fat hardens, it’s easy to skim it off with a spoon before reheating the meat and juices. I prefer to use grass-fed brisket if you can find it; ask for a flat-lay cut. Don’t trim the fat; it keeps the meat tender and flavorful.

1 2½-3½-pound brisket

Salt (about ½ teaspoon salt per pound)

Fresh ground pepper

2 yellow onions, cut in half from root to stem and sliced thin

4 medium-size garlic cloves, minced

2 cups beef broth

1 tablespoon organic tamari (or soy sauce)

1 tablespoon Worcestershire

Instructions:

Pat the brisket dry with a paper towel and sprinkle both sides with salt and pepper.

Place the brisket in the slow cooker with the fat facing up. Place the onions and garlic on top of the beef and add the beef broth, tamari and Worcestershire. Cook, covered, on low for 8-10 hours. The edges should shred easily with a fork when done. If you’re eating it right away, let it sit for 10 minutes before slicing against the grain. Serve topped with onions and au jus.

Brisket is even better the next day. Cool the meat and juices, cover and refrigerate. The next day scrape away any of the congealed fat before warming the meat, onions and au jus in your slow cooker or a roasting pan. If you warm the meat in the oven, cover it with foil and reheat at 300 degrees for about 30 minutes.