This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy.
4 lbs. beef brisket
2 Tbsp. extra virgin olive oil, divided
2 large onions, sliced thin
3 cloves garlic, minced
1 tsp. thyme leaves
1 tsp. black pepper
1 6-ounce can tomato paste
2 cups beef broth
1 Tbsp. Worcestershire sauce
Cut brisket into 2 pieces to fit in CrockPot. Heat 1 Tbsp. oil in heavy pan and brown brisket about 2 minutes per side.
Add remaining oil to pan. Add sliced onions and cook until softened, 3-6 minutes. Add garlic, thyme and pepper. Stir in tomato paste beef broth and salt and bring to a boil. Transfer the onion mixture to CrockPot. Cover and cook until brisket reaches desired tenderness 5-6 hours on HIGH, 8-10 hours on LOW.
Just add mashed potatoes and a veg.
Be sure to slice this AGAINST the grain of the meat.
Brisket Sloppy Joes
3 cups leftover brisket(shredded or chopped)
2 cups gravy
1 10-oz. can diced Ro-tel tomatoes, drained
2 tsp. chili powder
2 Tbsp. molasses
2 Tbsp. brown sugar
Heat gravy and brisket in a large saute pan.
Add drained tomatoes and chili powder. Cook for one minute.
Add molasses and brown sugar.
Stir well. Cover and simmer 10 minutes to meld flavors.
Serve on toasted buns.
I would make this brisket just for the Sloppy Joes!
~Adapted from Eating Well