Price Chopper Gatherings Gatherings Holiday 2018 | Page 26

HOLIDAY 2018 | Slow Cooker Comfort Food | 25
SLOW COOKER
©2018 Campbell Soup Company. ©2018 Pepperidge Farm, Incorporated. ©2018 Wm. Bolthouse Farms, Inc.
BRISKET & ONIONS
INGREDIENTS
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1 tablespoon olive oil
2 large yellow or red onions, halved
31/2 pounds beef brisket
Coarse kosher salt and freshly ground
black pepper
6 cloves garlic, minced
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
DIRECTIONS
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Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions
and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until
the onions have caramelized lightly.
While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the
meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high
heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust
appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.
Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on
top and around the meat. Mix the beef stock, Worcestershire sauce, and soy sauce, and pour
over the brisket.
Cover and cook in the slow cooker on Low for 6 to 8 hours or until the brisket is very tender.
Let rest for at least 20 minutes before serving in the slow cooker set on Warm.
The brisket can be sliced or shredded immediately and served with the onions and juices. Or
let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the
layer of fat that has formed around the meat.