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Slow-Cooked Brisket in Onion Gravy

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  1 Hour
Total Time:  6 Hours
  14 servings
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner.

Make Ahead Tip: Prepare onion mixture (Step 2) using 2 tablespoons oil (instead of 1) to cook the onions. Cover and refrigerate for up to 2 days. To finish, complete Step 1, bring the onion mixture to a simmer and finish with Steps 3-5. The cooked brisket and gravy can be refrigerated for up to 3 days. | Equipment: Large (5- to 6-quart) slow cooker
RECIPE INGREDIENTS
5 pounds   flat-cut beef brisket (see Note), trimmed
2 tablespoons   extra-virgin olive oil, divided
4   large onions, thinly sliced
6 cloves   garlic, minced
1 teaspoon   dried thyme
1 teaspoon   coarsely ground pepper
1 6-ounce can   tomato paste
2 cups  reduced-sodium beef broth
1 teaspoon  salt
2 tablespoons   butter, softened
2 tablespoons   all-purpose flour
1 tablespoon   worcestershire sauce

: Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time. Note: Brisket cuts are notoriously fatty, but the flat “first-cut” is much leaner than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.
Slow-Cooked Brisket in Onion Gravy Recipe at Cooking.com
DIRECTIONS
Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.


Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.


Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip, above), 4 to 5 hours on High or 8 to 10 hours on Low.


Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.


Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy. Variation: Use 3 cups leftover brisket and 2 cups gravy to make Brisket Sloppy Joes. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 seeded and diced green bell pepper and 1 seeded and minced jalapeño pepper (optional) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 1 drained 14-ounce can diced tomatoes, 2 teaspoons chili powder and 1/4 teaspoon salt and cook, stirring, for 1 minute. Add 3 cups chopped Slow-Cooked Brisket, 2 cups Onion Gravy, 2 tablespoons molasses and 2 tablespoons brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm whole-wheat or onion buns. Per serving: 461 calories; 15 g fat (4 g sat, 8 g mono); 63 mg cholesterol; 48 g carbohydrate; 34 g added sugars; 34 g protein; 6 g fiber; 855 mg sodium; 864 mg potassium. Nutrition bonus: Zinc (73% daily value), Vitamin C (63% dv), Magnesium (25% dv), Potassium (22% dv), Vitamin A (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 1 carbohydrate (other), 4 lean meat, 1 fat


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Part of These Recipe Collections Find Similar Recipes »
 Slow-Cooked Brisket
 Gravy-Smothered Mains
Nutrition Facts per Serving
Yield:   14 servings
Calories: 248
Fat. Total: 10g
Protein: 30g
Carbohydrates, Total: 8g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 65mg
Sodium: 386mg
% Cal. from Fat: 36%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Brian Reviewed: 10/03/2011
Wrong "Tip" For Firm Slices
"Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time." Uh, no. For meat that's tender, yet sliceable, cook for the longer time. Cook the day before you wish to serve it, and let it cool and settle in the fridge. Slice, let come to room temperature, and pour the hot gravy over the slices.
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