Tangy Tomato Brisket

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READY IN: 8hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
  • If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
  • In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
  • Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
  • Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
  • Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
  • Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
  • Pour any meat juices from the plate over the brisket.
  • Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.
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